Loaded Cajun Tart / Flatbread
Updated: Aug 24
There is no alligator in this Cajun tart :), but I thought it would be fun to shape the pie crust as an alligator. I also made it in a small "bite-size" form and you can also use pizza dough (which are below). It was easier for me to carve my alligator on pie crust.. :)
What I used:
- Slap Ya Mama Cajun seasoning blend
- Valley Fresh Chicken (shelf-stable)
- Summer sausage
- Canned shrimp (Chicken of the sea)
- Sour cream
- Shredded Sargento cheese
- Pie crust (or pizza dough)
You could add alligator if you want! Haha! :) And you could use andouille susage for more authentic Cajun flavors.
All of the proteins here are all safe to eat and shelf-stable, but I think they taste better if you saute and brown them for a few minutes in a pan with oil. Also drain the liquid from the shrimp and chicken.
Here's a post on canned shrimp and another I use on the shelf-stable / canned chicken.
Here is the blend of chicken, sausage and shrimp sauteing in a pan. Then I added probably ~2 teaspoons of Cajun seasoning. Add as much as you like -- a little or a lot!
I carved the alligator and made some bite-size pie pieces. I baked them until they were pretty much done, but not completely.
I added some sour cream to the pie crust, then the meat blend and then I topped it with some shredded cheese and baked it for a few minutes until the cheese melted.
That's it! Give it a try! We are good at this!
There's also a flatbread version on pizza dough at the bottom of the post.
For some other Cajun ideas, check out these links:
Flatbread / Pizza