Protein: , Seafood
Origin: Creole, Cajun, American South
Method: Grill, StovetopJump to Recipe
It is no secret that I love Creole and Cajun cuisine and in earlier blogs I have already described the influence that Chef Paul Prudhomme had on me as I was learning how to cook. As a result, I felt it was about time for another one of my favorite Creole inspired dishes.
This recipe is inspired by the famous Chicken A La Mer from Jazz, A Louisiana Kitchen. Jazz has several locations throughout the Kansas City area and Texas, and Chicken A La Mer is arguably their most famous dish. For our rendition of this fantastic dish we grill up some juicy, blackened chicken breasts and then top them with a rich and creamy parmesan sauce with shrimp and sweet langostino meat. The result is a creole inspired flavor bomb that would make Emeril Lagasse proud. Even better, this recipe is super easy to make, and can be made in roughly 30 minutes, start to finish.
Making The Blackened Chicken A La Mer
Grill the blackened chicken
Pat your chicken breasts dry and then season both sides well with blackening seasoning. We have included a recipe for our blackening seasoning or you can use your favorite. We are a big fan of Chef Paul Blackened Steak Magic when we are using a store brand. If you can not find blackening seasoning a good all purpose Creole seasoning such as Tony Chachere’s Original Creole Seasoning or Emeril’s Essence also work well.
Heat your grill to medium high heat, or about 400 degrees.
Grill the blackened chicken for about 5 minutes per side, then move to a cooler part of the grill or move to indirect heat and cook until the chicken breasts reach an internal temperature of 165 degrees.
If you do not wish to grill the chicken you can also cook the chicken breasts in a skillet indoors. Heat a little canola oil over medium heat.
Cook the chicken for about 5 minutes per side then reduce the heat to low and finish cooking the chicken to an internal temp of 165 degrees, checking with an instant read thermometer.
Make the seafood parmesan sauce for the Blackened Chicken A La Mer
To make the seafood parmesan sauce you will need heavy cream, butter, minced garlic or garlic squeeze, small cooked shrimp, and langostino lobster tails. We have also made this with crab meat and crayfish and it is just as delicious so feel free to use your favorites.
Melt the butter and garlic in a sauce pan or skillet over medium, heat until the butter begins to foam.
Add in the langostino and cook in the butter and garlic for about 2 minutes.
Next, add the shrimp and cook for 2 minutes. When the seafood is cooked through, remove the seafood with a slotted spoon and reserve in a bowl.
Add cream and blackening seasoning to the pan and bring to a boil. Stir well to combine then reduce the heat and simmer for about 10 minutes.
Next, add in the shredded parmesan cheese and stir until melted. The sauce should be velvety and smooth at this point.
Return the seafood back to the sauce and simmer for 5 minutes, then keep warm until ready for serving.
Plate the Blackened Chicken A La Mer
Top your blackened chicken with the seafood parmesan sauce and serve with your favorite Creole sides. Dirty rice is traditionally served at the restaurant, but we also love it with some grilled veggies and asparagus dusted with Creole seasoning. It also works well with some Jalapeno Black Eyed Peas with Smoked Pork Jowl.
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Blackened Chicken A La Mer
- Sauce pan or skillet
- 4 Chicken Breasts
Seafood Parmesan Sauce
- 1/4 Cup Butter
- 1/2 Cup Cooked Shrimp
- 1/2 Cup Langostinos
- 1 tea Minced Garlic
- 1 Pint Heavy Cream
- 1/4 Cup Shredded Parmesan Cheese
- 1 tea Blackening Seasoning
Blackening Seasoning (this will make more than required for the recipe)
- 4 tea Paprika
- 1 Tab Kosher Salt
- 1 Tab Garlic Powder
- 1.5 tea Black Pepper
- 1.5 tea Onion Powder
- 1.5 tea Cayenne
- 1.5 tea Dried Oregano
- 1.5 tea Dried Thyme
- 1/2 tea Dried Fennel
- 1/2 tea Lavender or Herbes de Provence
For the Blackened Chicken
- Pat the chicken breasts dry then liberally season both sides with blackening seasoning.
- Heat a grill to medium high heat, or about 400 degrees. Grill the chicken breasts for about 5 minutes per side, then flip one last time and move to a cooler portion of the grill or to indirect heat. Cook the chicken to an internal temp of 165 degrees.
For the Seafood Sauce
- Melt the butter and garlic over medium high heat and cook until the butter is foaming.
- Cook lobster in butter and garlic for a couple minutes, then add the shrimp and cook for 2 minutes.
- Remove the seafood and reserve in a bowl.
- Add cream and seasoning to the pan and bring to a boil. Reduce the heat and simmer for 10 minutes.
- Add in the cheese and stir until melted.
- Add the seafood back in and simmer for 5 minutes.
- Serve over blackened chicken.