Saturday, March 31, 2012

Chopped Sticky Chicken Po'Boy with Kaw-Cajun Comeback Sauce

I'm a big fan of Cajun Power's products. I found a great recipe for sticky chicken on their website. I made it with chicken thighs, which I then chopped and put onto po'boys with some of Fat Johnny's Kaw-Cajun comeback sauce.

Seriously, this is a combination that will just make you drool. The chicken by itself is insanely good. Throw it on a po'boy and you've got something you won't soon forget.

For the Po'Boy:

Makes: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes
Printable Recipe


  • 1 loaf French bread, split
  • 1/4 cup Kaw-Cajun comeback sauce (see below)
  • 2 cups chopped sticky chicken (see below)
  • Slaw (see below)

1. Heat the bread in an oven, under the broiler, or on a grill, until slightly toasted.

2. Slather the bottom half of the bread with the comeback sauce.

3. Spread the chopped chicken along the bread and top with slaw. Enjoy!

For the Kaw-Cajun comeback sauce courtesy Fat Johnny:

Makes: A big ole batch, but its never enough!
Prep time: 5 minutes
Cook time: 1 hour


1. Blend all ingredients. Refrigerate for at least one hour before using.

For the sticky chicken:

Makes: 8 servings
Prep time: 10 minutes
Cook time: 1 1/2 hours


  • Cajun Power Worcestershire Sauce
  • Cajun Power Garlic Sauce
  • Cajun Power Cajun Seasoning
  • 8-10 boneless, skinless chicken thighs
  • 1/4 cup vegetable oil
  • 2 white onions, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup celery, chopped

1. Place the thighs in a large bowl. Coat well with Cajun Power Worcestershire sauce and toss to coat.

2. Next, pour the garlic sauce over the chicken and toss to coat. Don't be shy with the sauce.

3. Now, shake plenty of Cajun seasoning over the chicken and coat well.

4. Add the oil to a Dutch oven or large cast iron skillet, over high heat. Add the chicken pieces and brown. Remove to a plate.

5. Add the vegetables and sauté until they are tender.

6. Add 1/3 cup water. Using a wooden spoon, scrape off any pieces that are stuck to the bottom of the pan.

7. Return the chicken to the pan and simmer for 1 hour. Remove, let cool, and chop.

For the slaw:

Makes: About 6 cups
Prep time: 5 minutes
Cook time: 30 minutes


  • 6 cups of shredded cabbage (I used a small bag of Dole cabbage mix)
  • 1 cup shredded carrot (omit if using a bagged mix)
  • 1 cup mayonnaise
  • 1/4 cup white vinegar
  • 1 teaspoon celery seed
  • Salt and pepper, to taste

1. Place the cabbage and carrot in a large bowl.

2. In a separate bowl, whisk together the remaining ingredients. Fold into the cabbage and carrot. Cover and refrigerate at least 1 hour before serving.

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