Spicy Cajun Tamales
Spice up your dinner table with these irresistible Spicy Cajun Tamales—a bold fusion of traditional tamales and fiery Cajun flavors! Featuring a perfectly seasoned masa dough infused with Cajun seasoning, paprika, and garlic, these tamales are packed with a hearty filling of shredded chicken, smoky Andouille sausage, and a splash of Cajun hot sauce. Wrapped in tender corn husks and steamed to perfection, they offer a tantalizing blend of heat and smoky undertones that's complemented by the fresh zing of cilantro and green onions. Ideal for meal prep or festive gatherings, these tamales are a crowd-pleasing centerpiece that pairs beautifully with extra hot sauce for those who dare to turn up the heat. Whether you’re craving comfort food with a twist or planning a spicy feast, these Cajun-inspired tamales are sure to impress and satisfy!
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Recipe Information
Ingredients
- 30 pieces Corn husks
- 3 cups Masa harina
- 2.5 cups Chicken broth
- 0.5 cups Unsalted butter
- 2 tablespoons Cajun seasoning
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 cups Cooked chicken breast, shredded
- 1 cup Andouille sausage, diced
- 2 tablespoons Cajun hot sauce
- 2 tablespoons Chopped green onions
- 2 tablespoons Chopped cilantro
- 1 teaspoon Salt
- 4 cups Water
Instructions
Soak the corn husks in a large bowl of warm water for at least 30 minutes until pliable.
In a large mixing bowl, whisk together the masa harina, Cajun seasoning, paprika, garlic powder, onion powder, and salt.
Melt the unsalted butter and pour it into the masa mixture along with the chicken broth. Mix until a soft dough forms. It should have the consistency of peanut butter. Cover and set aside.
In a medium skillet over medium heat, sauté the diced Andouille sausage for 3-4 minutes until lightly browned. Remove from heat and let it cool slightly.
In a separate bowl, combine the shredded chicken, cooked sausage, Cajun hot sauce, green onions, and cilantro. Mix well until evenly combined. This will be your filling.
Take a soaked corn husk and pat it dry with a clean kitchen towel. Spread 2-3 tablespoons of masa dough into the center of the husk, forming a rectangle about 1/4-inch thick.
Place 1-2 tablespoons of the filling onto the center of the masa dough. Fold the sides of the husk over the filling, enclosing it completely. Fold the pointed end of the husk up and tie with a strip of corn husk to secure. Repeat with the remaining husks, masa, and filling.
Set up a large pot with a steamer insert and fill the bottom with water, ensuring the water does not touch the steamer basket. Bring the water to a boil.
Arrange the tamales upright in the steamer, open side up. Cover with leftover corn husks and a clean kitchen towel to trap steam.
Steam the tamales over medium heat for 60-75 minutes, checking occasionally to ensure the water hasn’t evaporated. Add more water if necessary.
To test doneness, remove one tamale and let it cool for 5 minutes. The masa should easily pull away from the husk when unwrapped.
Remove all tamales from the steamer and let them cool slightly before serving. Serve warm with additional Cajun hot sauce if desired.
Nutrition Facts
Calories |
2351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 12459 mg | 542% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 5.6 g | ||
| Protein | 199.5 g | 399% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 412 mg | 32% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2618 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
