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  • Writer's pictureChef Dylan


This easy Southern American-inspired chicken burger with smoked and sweet paprika and a hint of fiery cayenne will get all the tongues wagging.

Owing to its rich history the Deep South the South Eastern part of the U.S became the melting pot of America. It has become famous for its cuisine and nowhere else can flavours be found quite like it. This harmonious cuisine born out of the mixture of cultures and exotic ingredients evolved because of Louisiana’s geographical isolation plus its settlers’ hardships, culinary skills and the cultural desire to eat well. Which translates as food that is off the charts good.

Did you know? It was throughout the 16th century the Spanish, Portuguese and West Africans all came together in the southern states of America. Children in the new country born of theses interracial marriages were called 'Creoles'. For two centuries Creole cuisine kept changing to satisfy the needs and tastes of each new group who came to settle in New Orleans and without doubt the inhabitants of south Louisiana happily enjoyed a unique and flavoursome diet.

The West African cooks had a sophisticated tradition of preparing food. Their African ancestors had traded with Arabs since the eighth century and had left a legacy of various cultivated Middle Eastern vegetables. West African farmers started growing corn, peanuts, yams, eggplant, garlic, and onions, which they assimilated into their native diet of kidney beans, varieties of rice, green leafy vegetables, and okra. Foods were prepared by long, slow cooking and were served with delicate sauces.

In a pot of gumbo served today in a traditional New Orleans roadhouse, there is a French roux, African okra, Indian filé, Spanish peppers, Cajun sausage, and oysters supplied by a Yugoslav fisherman, all served over Chinese rice with an accompaniment of hot French bread made by one of the city’s finest German bakers. Now that's fusion cooking right there.

So time to fire up the barbie and invite a few friends around for a bevvie, chin wag and some seriously good eating.

PREP TIME: 15 mins

COOKING TIME: 12-15 mins



  • 2 x 250g chicken breast

  • 2 tbs CREOLE

  • 2 tbs olive oil

  • 1 ripe avocado

  • 1 vine ripened tomato

  • 100g mixed lettuce

  • 4 x bacon rashers, grilled

  • 4 x burger buns

  • 4 tbsps mayonnaise


  1. Cut chicken breast horizontally to make 4 fillets.

  2. Mix CREOLE with oil in a bowl and coat the chicken fillets. Marinate for 20 mins MAX.

  3. Slice tomato and avocado.

  4. Grill chicken on high heat for 3 to 4 minutes each side or until cooked through and set aside.

  5. Toast buns for 30 seconds.

  6. On the base of each toasted bun spread mayo then add lettuce, tomato and avocado.

  7. Add bacon and grilled Creole chicken and place top of bun to finish.


Serve these up as they are or ask your friends to bring along their favourite dish. Wash them down with a local craft beer. Happy days.


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