Habanera Chicken Jerktouffee

Page 48

Cuisine: Cajun/Creole | Course Type: Main Courses

(1 review)

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I didn't add in the minced habanero peppers and it was PLENTY warm. (I'm no stranger to spicy foods).

This was really good! We did serve the touffee over cornbread as suggested. In fact, we made the cornbread recipe on page 106.

I'm pleasantly surprised how accurate this recipe is to the real restaurant dish. I love it even more because I can tailor it to exactly what I want - I prefer more cornbread than traditionally served it for example.

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