Begin by salting, peppering, and pinching your chicken with Cajun seasoning. Melt butter and olive oil in a big skillet or Dutch oven in medium-high heat. Dust the chicken and fry till golden on each side (it does not have to cook through). Remove and set aside.

Add the onions and bell pepper to the same skillet. Continue cooking over a period of 4-5 minutes until they become soft and begin to caramelize. Add chopped garlic, and cook one more minute-- you will begin to feel that your kitchen is going to smell terrific.

Add tomato paste, Cajun seasoning, smoked paprika, thyme and chopped tomatoes. Bake 2-3 minutes to allow those flavors to bloom. Then add the heavy cream and stir until the sauce is thick and rich.

Put your chicken back in the skillet, and nestle it into that yummy sauce. Set the heat to low, cover and simmer approximately 25-30 minutes, until the chicken becomes tender enough to shred.

After cooking the chicken thoroughly, shred the chicken into the sauce with two forks. Cover it with an uncovered lid and allow the simmering to continue until you find the sauce to be thick enough. Tasting and seasoning it - sprinkle it with a few dashes of hot sauce in case you want it hot.

Serve the voodoo chicken on a bowl of fluffy white rice. Top Garnish with chopped parsley or green onions.

Every bite? Creamy, spicy perfection.