Sean's Blackened Cajun Strips

Today Sean came over to teach me how to make Blackened Cajun strips. The process turns out to be pretty simple: coat some chicken cutlets in Cajun spices...

...then fry them in a cast-iron pan in light olive oil for 4-7 minutes on each side...

...and enjoy! They were delicious. No more waiting for Red Robin to re-introduce their long-lost appetizer! 

Blackened Cajun Strips: The Beginning

Back when I was single, one of my favourite guilty pleasures was to go to Red Robin with a book and dine on their best dish, the blackened Cajun strips. Served in a basket with steak fries, the strips were make of chicken rolled in a blend of Cajun spices and blackened. I absolutely loved them, but about a decade ago or more, Red Robin took them off the menu, and they've been missing ever since.

If you search for "blackened Cajun strips Red Robin," the results are slim; if not for a few other complainers, you'd hardly know the item ever existed.

After their initial disappearance, the strips did return for a brief time, but since their second removal from the menu they haven't been seen since, and I despair that they'll ever return. This means that I must learn how to create this item myself - a daunting proposition, since I loathe cooking. But I'll give it a try. In the near future, I'll find the recipe, ingredients and tools necessary to make my own blackened Cajun strips, and I'll share the results here.