Cajun Beans And Rice Pot Pie Food

ONE-POT CAJUN RICE AND BEANS

Steps:

• Heat a large 12-inch skillet (you need a lid) on medium-high heat and add in the olive oil. Add in the sausage and saute for about 5 minutes, remove sausages to a plate, and set aside.
• Add in the diced onion and cook 3-5 minutes just until soft. Add in the minced garlic and cook another minute.
• Add back in the sausages and sprinkle in the Cajun seasoning,, paprika, chili powder, onion and garlic powder, and red pepper flakes and mix until coated.
• Add in the chicken broth, tomatoes, and rice, Turn up the heat a bit and bring it to a simmer and stir scraping the bottom from any browned bits.
• Move the skillet to the smallest burner and reduce the heat to the lowest temp. Place the lid on the skillet and cook for 20 minutes ( do NOT remove the lid to peek) then turn the heat off and let it sit for 5-10 minutes without lifting the lid.
• Remove the lid and stir in the drained beans and garnish with fresh chopped parsley.

CAJUN STYLE BEANS AND RICE

Steps:

• shape sausage into 1 inch balls and cook throughly, drain and set aside.
• In a large pot melt butter add onion, 1/2 c green onions, green pepper and garlic.Stir frequently, cook about 5 minutes until soft. Add chicken broth, pintos salt, pepper bay leaves, basil , hot sauce and sausage . Simmer 30 to 45 minutes, stirring frequently at end of cooking time mash some of the beans against the side of the pot for thick sauce. To serve place, place cooked rice in individual bowl, top with bean mixture and garnish with green onions. serve hot sauce on the side as well.

CAJUN RED BEANS & RICE

Steps:

• Drain red beans, rinse and in a large soup pot combine the beans, and water. Bring to a boil and cook 45 minutes. Add all vegetables, shortening, tomatoes, and seasonings. Cook 1 hour, covered. Stir occasionally.
• Add sausage and cook 45 minutes, or until the beans are cooked.
• Serve with a few tablespoons of rice on top and (optional) dashes of "Louisania Hot Sauce".

CAJUN RED BEANS AND RICE

Steps:

• Place kidney beans in large pot. Add enough water to pot to cover beans by 2 inches. Bring to boil. Remove pot from heat. Cover and let beans stand 1 hour to soften. Drain. Return beans to same pot. Add 7 cups water and chicken broth. Bring to boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Drain beans, reserving 2 cups of cooking liquid.
• Heat vegetable oil in heavy large skillet over medium-high heat. Add 2 cups onions and saute' until beginning to soften, about 4 minutes. Add sausage, bell pepper, celery, and garlic. Reduce heat to medium and saute' until vegetables are tender, about 10 minutes. Stir in beans, reserved 2 cups cooking liquid, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and cayenne. Reduce heat to low; simmer until liquid thickens slightly, about 15 minutes.
• Meanwhile, combine remaining 2 3/4 cups water, rice, butter, bay leaf, thyme, and remaining 1/2 cup chopped onion, 1 teaspoon salt and 1/4 teaspoon black pepper in a large saucepan. Bring to simmer over high heat. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand covered 10 minutes.
• Spoon kidney beans into bowls. Top with rice and serve.

QUICK CAJUN BEANS AND RICE

Steps:

• Throw all of this into a Dutch oven or stock pot.
• Bring to a boil.
• Reduce heat and simmer until it smells so good you can't stand it! (At least one hour.).
• Serve over hot cooked rice. I prefer medium grain rice for texture.

CAJUN RED BEANS AND RICE

Steps:

• Cajun seasoning mixture ingredients. Just mix all ingredients together well. Set aside. May be stored in a ziplock or airtight container for several weeks.
• In a large pot, add 1 tbsp of oil. Add ham and bacon dices and sauté until they are browned. Remove from pot and set aside.
• In pot, add remaining oil and add onion, green pepper, garlic, celery and stir well. Sauté mixture until veggies are limp and cooked. About 8 minutes.
• Add kidney beans, bay leaves, thyme, sage, parsley and Cajun spices. Mix well together.
• Add chicken broth and bring mixture to a boil. Lower heat, cover pot and simmer low for 30 minutes.
• Add rice, ham/bacon and bring mixture to boil. Lower heat to low, cover and simmer 20minutes. Remove from heat and let sit 5 minutes. ***Read directions on rice brand package and follow the cooking time on the package. Rice cooking times vary per brand, so it is best to follow the cooking time directions on the package you are using in this recipe. The Uncle Bens Rice I use states a simmer of 20 minutes as I state in this recipe.
• Serve.

CAJUN DIRTY RICE & RED BEAN PIES

Steps:

• In large mixing bowl, add beans with juice, drained tomatoes,margarine,salt,cumin, dry mustard and optional Tabasco sauce.
• Mash and beat until beans are mush. Then add instant potato flakes and mix in with a spoon. The mashed beans & tomatoes should be spreadable and not juicy. If they are, add 1 tsp potato flakes to the mixture.
• Spray Pam into two deep dish pie pans.
• Divide mixture between the two pans.
• Spread with back of spoon and press against the sides forming a pie crust in both pans; set aside.
• In large deep frying pan add the following:
• 10 slices of bacon, smoked sausage, chicken, onion. If turkey bacon is used and there is no fat or grease, add the vegetable oil. Do not add the oil if regular bacon is used.
• Stir on medium heat until all is browned.
• Add chopped peppers, thyme, celery seed, garlic. Stir until mixed and slightly sautéed.
• Add flour and mix for a roux.
• Add saved tomato juice.
• Add hot water, chicken base, bay leaves, and salt. Stir.
• Add 2 cups rice. Mix in and cover and simmer for 20 minutes.
• White rice is cooking, preheat oven 425°F.
• Place the pie crusts in oven and bake 8 to 10 minutes. Remove from oven and set aside.
• Turn oven to 375°F.
• Remove bay leaves.
• In small bowl, whisk together flour and milk. Stir into the rice mixture quickly and blend.
• Pile the meat,vegetable rice mixture into the pie pans.
• Bake for 25 minutes. Set aside for 10 minutes to set.
• Cut in 8 wedges per pie. Serve each slice with shredded cheese if desired.
• Note: If you make ahead and freeze, bake bean crust first and then fill and freeze.
• Allow extra 10 to 15 minutes oven time.