Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the …

Season the chicken with half of the Cajun seasoning. Add the chicken to the pot and cook until browned on both sides and cooked through, 4 to 5 minutes per side. Remove the chicken to a …

1. Cut the kernels off of the corn into a large bowl. Using the back of the knife, scrape the sweet corn milk from the cobs to extract about 3 tablespoons and add it to the bowl.

The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.

Preheat the oven to 350 degrees F. Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat.

There are many variations of Cajun spice–some call for cumin, mustard and dried herbs like basil, oregano and parsley. This version highlights the peppery profile and minimizes the dried herbs.

Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat. Dredge the chicken breasts in the Blackening Spice Rub.

Add the garlic and Cajun seasoning and cook, stirring, for 1 minute. Add the spelt, tomatoes, scallion greens and 1/2 teaspoon salt cook, stirring, until the spelt and tomatoes are warmed …