CAJUN RICE BAKE
Zest it up with a cajun rice bake.
Categories cajun recipes rice cajun rice chicken chicken dinners
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Heat olive oil in a large ovenproof skillet over medium heat. Add the onions and bell peppers and sauté until beginning to soften. Add the sausages and cook until browned all over. Stir in the garlic and cook until fragrant, about 30 seconds. Add the chicken and Cajun seasoning. Season everything with salt and pepper. Cook, stirring often, until the chicken is cooked through.
- Stir in the rice, then pour in the tomato sauce and chicken broth. Stir in the cheddar. Bring mixture to a simmer then transfer to the oven to bake for about 35-45 minutes, until the rice is cooked through.
- Let cool slightly in pan before serving, about 5-10 minutes. Garnish with green onions and serve warm.
CAJUN CHICKEN AND RICE CASSEROLE
Cheesy Cajun Chicken and Rice Casserole Recipe with sausage and peppers! This amazing rice bake is similar to jambalaya, yet easier to make.
Provided by Sommer Collier
Categories Main Course
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Place a skillet over medium heat. Add the butter, chopped onions, bell peppers, and garlic. Sauté for 2-3 minutes to soften.
- Chop the chicken breast into 3/4-inch chunks and slice the andouille sausage into 1/2-inch rounds.
- In a 3-quart baking dish, combine the rice, sauteed veggies, chicken, sausage, canned tomatoes, cajun seasoning, and 1 cup Borden® Sharp Cheddar Cheese Shreds. Stir and pour the broth over the top. Gently shake the pan to make sure all the rice is submerged in the broth. Then cover the pan tightly with foil and bake for 60+ minutes, until the rice is tender.
- Remove the foil and fluff the rice with a fork. Sprinkle the remaining 1 cup of shredded cheese and chopped scallions over the top. Bake uncovered another 3-5 minutes to melt the cheese.
Nutrition Facts : ServingSize 1 serving, Calories 361 kcal, Carbohydrate 29 g, Protein 18 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 64 mg, Sodium 720 mg, Fiber 1 g, Sugar 2 g
CAJUN PORK AND RICE
I created this recipe upon returning home from traveling. With little food in the house, I used what was there. My husband loves this dish because it's tasty, and I love it because it's easy. -Allison Gapinski, Cary, North Carolina
Provided by Taste of Home
Categories Dinner
Time 4h35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Mix cumin and chili powder; sprinkle pork chops with 2 teaspoon spice mixture. Transfer to a 4-qt. slow cooker., In a small bowl, mix tomatoes, onion, celery, carrot, garlic, hot sauce, salt and remaining spice mixture; pour over chops. Cook, covered, on low until meat is tender, 4-5 hours., Stir in rice and chicken broth, breaking up pork into pieces. Cook, covered, on low until rice is tender, 12-15 minutes longer. , In a small skillet, heat oil over medium-high heat. Add green pepper; cook and stir 5-7 minutes or until crisp-tender. Serve on top of pork mixture.
Nutrition Facts : Calories 423 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 573mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges
CAJUN CHICKEN AND RICE
Mixed nuts add a savory richness to this spicy stovetop chicken dish that's served over Spanish rice.
Provided by EMSGECKO
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Prepare Spanish rice mix according to package directions. Keep warm.
- Meanwhile, combine the flour, poultry seasoning, garlic powder, paprika, black pepper, and cayenne pepper in a large bowl. Toss the chicken pieces in the seasoned flour to coat.
- Heat the margarine in a large skillet over medium-high heat. Add the chicken, and cook until lightly browned and almost cooked through. Stir the nuts into the chicken; cook and stir until the chicken is cooked through and no longer pink in the middle. Serve chicken on top of prepared Spanish rice.
Nutrition Facts : Calories 399 calories, Carbohydrate 19.4 g, Cholesterol 48.5 mg, Fat 25.8 g, Fiber 4 g, Protein 25 g, SaturatedFat 4 g, Sodium 392.3 mg, Sugar 1.8 g
SPICY CAJUN CASSEROLE RECIPE
This spicy Cajun casserole is a tip of the hat to French Quarter culture. Savory shrimp and Andouille sausage make a dish that's hearty and delicious!
Provided by Cheryl Najafi
Categories dinner
Time 1h15m
Number Of Ingredients 16
Steps:
- Place a rack in the center of the oven then preheat to 350 degrees. Spray a 2 qt casserole dish with non-stick spray and set aside. Please note that this recipe requires 3 cups of cooked rice. If you do not have any left over rice in the refrigerator, now is the time to start cooking it-1 cup uncooked rice will yield approximately 3 cups cooked rice.
- Melt butter in a large skillet set over medium heat. When the butter has melted, add the sliced sausage and cook for about 5 minutes until it has browned slightly.
- Add the onion, garlic, bell pepper and celery to the skillet and cook for an additional 5 minutes, stirring occasionally.
- Next, sprinkle the creole seasoning and flour over the sausage and vegetables then stir to combine. Once the flour has completely coated the mixture and no dry flour remains, pour in the chicken broth and stir until a smooth sauce forms. Bring the mixture to a boil, then immediately reduce the heat to low and simmer for 2 minutes.
- Remove the skillet from the heat and add the cheddar cheese. Stir until the cheese is melted and completely incorporated in the sauce. Add the cooked white rice and stir to combine.
- Transfer the mixture to the prepared 2 qt casserole dish, cover with aluminum foil then bake for 25-30 minutes. While the casserole bakes, season the shrimp with the additional 1 tsp of creole seasoning and set aside.
- After the casserole has baked for 25-30 minutes, remove the foil and stir in the seasoned shrimp. Return the casserole to the oven for an additional 5−10 minutes, just until the shrimp is cooked through and casserole is hot in the center. Remove the casserole from the oven, sprinkle with chopped parsley and sliced green onion then serve it with lemon wedges for a little more zip! Enjoy!
Nutrition Facts : Calories 365 kcal, Carbohydrate 29 g, Protein 18 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 72 mg, Sodium 969 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 1.4 g, ServingSize 1 serving
CAJUN RICE
This is another recipe I got from one of our potlucks at work. My husband likes this one. It is a little warm, so better test it before giving it to the kids.
Provided by Darlene Summers
Categories White Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion in oil till tender but still opaque.
- Add broth, pepper strips and seasonings.
- Bring to a rolling boil; stir in rice.
- Cover and remove from the heat.
- Let set for 5 minutes.
- Fluff with a fork.
Nutrition Facts : Calories 239.7, Fat 8.1, SaturatedFat 1.2, Sodium 343.9, Carbohydrate 35.4, Fiber 2.5, Sugar 3.3, Protein 5.8
CAJUN RICE BAKE
Cajun Rice Bake! Back in College, I Started a Tradition with My Friends and Roommates That I Would Cook up a Big Feast on Mardi Gras. This ...
Provided by Jelena Mardere
Time 1h10m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 °F.
- Heat 1 tablespoon of olive oil in a Dutch oven or large ovenproof pan. Sauté ½ a chopped red bell pepper, ½ a chopped green bell pepper and 1 medium chopped onion until they start to soften.
- Place 2 chopped andouille sausages in the pan or Dutch oven and cook until browned all over.
- Stir in 2 minced cloves of garlic and cook for about 30 seconds until fragrant.
- Mix in 2 chopped chicken breasts and a teaspoon of Cajun seasoning. Season to taste with salt and pepper. Cook, until the chicken is cooked through, stirring often.
- Add 1 ¼ cups of long grain rice and stir well. Pour 1 can of tomato sauce and 2 cups of chicken broth. Add 1 cup of cheddar cheese and bring the mixture to a simmer.
- Transfer the pan to the oven and bake for about 35-45 minutes, until the rice is cooked through. Once cooked, remove from the oven and leave to cool for 5-10 minutes in the pan.
- Serve warm, garnished with green onions.
Nutrition Facts : Calories 977, Fat 39.3g, Cholesterol 165mg, Sodium 1634mg, Carbohydrate 195.2g, Protein 82.8g
EASY CAJUN CHICKEN AND RICE RECIPE
Easy cajun chicken and rice recipe.
Provided by kevinandamanda.com
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Combine rice, water (or broth) and salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Remove from heat and set aside when done. Keep covered.
- Cut the chicken into bite-sized pieces, about 1-inch cubes. Season generously with cajun seasoning. Add one tablespoon of the olive oil to a large pot or dutch oven over medium-high heat. When the oil is very hot, add the chicken in a single layer. Brown on one side, about 2-3 minutes, then flip and brown on the other side. Remove chicken to a plate and set aside.
- Add the remaining olive oil to the pan, increase heat to high, and when the oil is hot, carefully add the onions and bell peppers. Add more seasoning and cook, stirring occasionally, until the vegetables are softened and browned.
- Add the tomatoes to the onions and bell peppers, then add the chicken back in, along with any juices that may have collected on the plate. Add the cooked rice and stir until well combined. Add the cheese if desired and stir well to combine
Nutrition Facts : Calories 538 calories, Sugar 6.4 g, Sodium 1286.5 mg, Fat 20.3 g, SaturatedFat 7.1 g, TransFat 0.3 g, Carbohydrate 49.3 g, Fiber 4.2 g, Protein 37.5 g, Cholesterol 113.2 mg
RAJUN' CAJUN CASSEROLE
This is a good spicy shrimp, sausage, and rice dish. You can control the heat by adjusting the amount of spices used. From Southen Living.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h2m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large non-stick skillet, saute smoked sausage over medium-high heat for 3-4 minutes or until browned.
- Add the onion, celery, bell pepper, and garlic; saute 2-3 minutes.
- Add the tomatoes, chicken broth, cajun seasoning, and cayenne pepper; stir to combine.
- Bring mixture to a boil; stir in rice; cover; lower heat and simmer 15-20 minutes or until liquid is absorbed.
- Stir in shrimp; cook 3-5 minutes or until shrimp turn pink.
Nutrition Facts : Calories 405.1, Fat 17.7, SaturatedFat 5.5, Cholesterol 177.9, Sodium 1531.6, Carbohydrate 33.4, Fiber 1.6, Sugar 2.6, Protein 26
CAJUN CABBAGE WITH RICE
Really good and different casserole dish with a KICK! If you like Cajun, you'll love this recipe! One pan recipe...gotta love it!
Provided by AVALONFAAYRE
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h35m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan.
- Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9x12-inch baking pan. Top with cabbage and Colby cheese.
- Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 26.9 g, Cholesterol 67.4 mg, Fat 21.6 g, Fiber 5 g, Protein 21.7 g, SaturatedFat 9.5 g, Sodium 850.5 mg, Sugar 7.8 g
CAJUN SAUSAGE AND RICE SKILLET
This easy Cajun Sausage and Rice Skillet is the perfect easy and filling weeknight dinner, packed with plenty of smoky-spicy flavor!
Provided by Beth - Budget Bytes
Categories Dinner Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Slice the sausage into ¼-½ inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Don't worry if the sausage begins to brown on the bottom of the skillet. That's extra flavor that will cook into the rice later.
- While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute.
- Add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute more to toast the spices.
- Add the fire roasted diced tomatoes (with juices), rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
- Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.
- After the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!
Nutrition Facts : ServingSize 1.5 cups, Calories 547.75 kcal, Carbohydrate 50.8 g, Protein 22.23 g, Fat 28.8 g, Sodium 1328.93 mg, Fiber 4.15 g
BAKED CAJUN SEAFOOD AND RICE
Instead of more traditional ground beef lasagna, try this shrimp and crabmeat casserole. Pair this Cajun shrimp and rice dish with a side salad for a satisfying and vegetable-rich dinner.
Provided by BHG Test Kitchen
Time 1h20m
Number Of Ingredients 18
Steps:
- Thaw shrimp, if frozen; set aside. Preheat oven to 350°F. In a large skillet cook the green pepper, onion, celery, and garlic in 1 tablespoon hot butter over medium heat about 4 minutes or until vegetables are tender. Stir in thyme; cook and stir for 1 minute. Transfer to a medium bowl. Add rice; stir to combine. Set aside.
- In the same skillet cook bacon over medium heat until crisp. Add the kale; cook and stir for 3 to 5 minutes or until wilted and tender. Remove from heat. Set aside.
- In a small saucepan melt the 2 tablespoons butter over medium heat. Stir in flour and Cajun seasoning; cook and stir for 1 minute. Stir in milk; cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Reduce heat to low. Add Monterey Jack cheese; stir until cheese melts.
- Lightly grease a 3-quart rectangular baking dish. Spread half of the rice mixture over bottom of dish. Layer with half of the kale mixture, half of the shrimp, half of the crabmeat, and half of the cheese sauce. Repeat layers. Sprinkle evenly with Parmesan cheese.
- Bake, uncovered, for 25 to 30 minutes or until bubbly. Sprinkle with green onions.
Nutrition Facts : Calories 440 kcal, Carbohydrate 30 g, Cholesterol 158 mg, Protein 36 g, SaturatedFat 11 g, Sodium 986 mg, Sugar 6 g, Fat 19 g, UnsaturatedFat 7 g
CAJUN FRIED RICE
Karen Combs of Union Bridge, Maryland puts leftover pork to good use as a side or main dish. "The colorful combination is a family favorite," she assures. It's a budget favorite, too, at 49 cents a serving.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute rice in oil until lightly browned. Add the green pepper, onion and celery; saute for 2-3 minutes. Stir in the water, broth, tomato, salt if desired, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until rice is tender. Stir in pork; heat through.
Nutrition Facts : Calories 356 calories, Fat 10g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 214mg sodium, Carbohydrate 53g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
CAJUN BEEF CASSEROLE
Your little ones who refuse to eat veggies won't complain one bit when you bring this cheesy casserole with a cornbread crust to the table. For picky eaters, try using less Cajun seasoning. -Kelly Ciepluch, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread into a greased 11x7-in. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes, vegetables, tomato paste and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over batter. Sprinkle with cheese., Bake, uncovered, until golden brown, 25-30 minutes. Sprinkle with onions., Freeze option: Omit onion topping. Cool baked casserole; wrap and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°; bake as directed, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle cooked casserole with onions.
Nutrition Facts : Calories 449 calories, Fat 19g fat (9g saturated fat), Cholesterol 111mg cholesterol, Sodium 916mg sodium, Carbohydrate 46g carbohydrate (16g sugars, Fiber 6g fiber), Protein 25g protein.
CAJUN BEEF AND RICE
Looking for a Cajun- styled recipe for dinner tonight? Enjoy this delicious rice and veggies dish that's cooked in a skillet with ground beef - ready in just 10 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Yield 2
Number Of Ingredients 10
Steps:
- Heat 10-inch nonstick skillet over medium-high heat. Cook ground beef, celery, onion and Cajun seasoning blend, stirring frequently, 4 minutes or until beef is brown and vegetables are tender.
- Stir in remaining ingredients. Reduce heat to medium-low. Cover and cook 5 minutes or until rice is tender.
Nutrition Facts : Calories 380, Carbohydrate 65 g, Cholesterol 35 mg, Fiber 5 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg
CAJUN RICE CASSEROLE
This is a hearty and spicy rice dish that both my mother frequently cook. It makes a wonderful compliment to many meat dishes. Also great on its own with a green salad.
Provided by soochchef
Categories Long Grain Rice
Time 1h20m
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Coat a 13" x 9" x 12" baking dish with non-stick cooking spray.
- Remove casing from sausage (unless using bulk sausage) and cook sausage in large non-stick skillet over med-high heat until browned, stirring to crumble. Remove from heat, remove sausage from skillet with a slotted spoon and set aside. Drain and wipe drippings from skillet with a paper towel.
- Heat oil in skillet over med-high heat. Add onion, celery, green pepper, garlic and saute for about 5 minutes or until tender. Remove from heat, stir in sausage, rice and remaining ingredients. Mix well.
- Spoon rice mixture into prepared baking dish, cover and bake in preheated 350 degree oven for about 1 hour, 5 minutes or until liquid is absorbed. Remove from oven, discard bay leaf and fluff rice with a fork. Sprinkle top with fresh parsley or green onion pieces if desired.
- Ready to serve and enjoy.
CAJUN SHRIMP CASSEROLE
This hearty seafood casserole is filled with shrimp, cheese and rice and gets its Cajun flair from the addition of okra, bell peppers, and cayenne pepper. It's a great choice for a special occasion meal. If you're not a fan of okra, you can leave it out of this dish.
Provided by Southern Living Editors
Time 1h6m
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Peel shrimp; devein, if desired.
- Melt 1/4 cup butter in large skillet over medium-high heat. Add onion and next 3 ingredients; sauté 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in okra, lemon juice, and salt; sauté 5 minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Stir in soup and next 4 ingredients until blended. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.
- Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish, if desired.
- *1 (10-ounce) package frozen onions and peppers may be substituted for fresh onion and bell peppers.
- **1 (10 3/4-ounce) can cream of mushroom soup may be substituted for cream of shrimp soup.
- Note: Unbaked casserole may be made one day in advance. Cover and refrigerate. Let stand at room temperature 30 minutes before baking as directed. To freeze unbaked casserole, prepare as directed, omitting Parmesan cheese. Cover tightly, and freeze. Let stand at room temperature 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; sprinkle evenly with Parmesan cheese, and bake 10 more minutes or until cheese is lightly browned.
SHRIMP AND RICE CASSEROLE
Delicious shrimp, with onion, bell pepper, and celery, combined in a creamy sauce with rice and plenty of seasonings. A taste of southern creole in your very own kitchen.
Provided by Anne Clark
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Cook the rice according to package directions. Let cool slightly.
- Preheat oven to 350F. In a large pan, saute the onion, bell pepper, and celery mixture in the butter for 5 minutes.
- Add the shrimp, garlic, cajun seasoning, and black pepper. Simmer for about 5 more minutes.
- Add the soups and cooked rice. Mix well. Taste test and add additional seasoning, if desired.
- Pour into casserole dish. Bake covered at 350F for 30 minutes.
Nutrition Facts : ServingSize 11 0z, Carbohydrate 32 g, Protein 20 g, Fat 20.5 g, SaturatedFat 11.4 g, TransFat 0.6 g, Cholesterol 169 mg, Sodium 1157 mg, Fiber 1 g, Sugar 3 g, Calories 393 kcal
CAJUN CHICKEN CASSEROLE
Make and share this Cajun Chicken Casserole recipe from Food.com.
Provided by shelbyrose
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Heat chicken in a non-stick skillet over medium heat 2 minutes, stirring occasionally.
- Stir in bell pepper and onion; cook about 4 minutes, stirring occasionally, until vegetables are slightly crisp.
- Spoon into a 13-inch x 9-inch x 2-inch baking dish.
- Combine tomatoes, soup and seasoning; stir into chicken mixture.
- In a medium bowl, combine Bisquick, milk and eggs.
- Pour over chicken mixture.
- Bake 30-35 minutes or until light golden brown.
Nutrition Facts : Calories 334.1, Fat 11.8, SaturatedFat 3.7, Cholesterol 124.7, Sodium 957.6, Carbohydrate 31.1, Fiber 2.1, Sugar 7.4, Protein 25.3
CAJUN CASSEROLE
This is one of my husband's and father's favorite version of Jambalaya. It is low fat and good for people watching their diet. This came from a Low-Fat, Good-Food cook book
Provided by Jacie
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a 12 to 14 inch frying pan over medium heat. Add your Canadian bacon and chicken, cook stirring often until browned on all sides, this takes about 6 minutes Then transfer the meat using a slotted spoon into a casserole pan (4-5 quart).
- Next add onion, garlic, bell peppers, and celery to hot frying pan, cook until onions are soft (about 10 minutes). Add tomatoes, tomato sauce, bay leaves, thyme, white pepper, cayenne, and parsley; cook, stirring occasionally, until sauce boils. Boil gently, uncovered for 5 minutes.
- Finally pour sauce over meats, stir in rice and broth. Cover and bake at 375°F oven until rice is tender to bite (about 45 minutes).
Nutrition Facts : Calories 483.1, Fat 8.1, SaturatedFat 1.9, Cholesterol 84.9, Sodium 681.3, Carbohydrate 58.5, Fiber 5.9, Sugar 10.8, Protein 43.5
CAJUN CHICKEN, SAUSAGE, AND RICE
A creamy, spicy, comforting, cajun casserole with turkey smoked sausage, chicken breast, and rice.
Provided by Star @ the skinny-ish dish
Categories Main Course
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. In a hot skillet add oil. Then add green peppers, onions, and garlic. Sauté until softened. In a 9x13 or 3 quart casserole dish generously spray with cooking spray and then add cooked peppers, onions, and garlic, turkey sausage rounds, raw chicken breast, rice, cream of chicken soup, diced tomatoes, cajun seasoning, celery salt, and water. Mix together well. Cover casserole dish tightly with aluminum foil and place into preheated oven for one hour or until rice is cooked. Lightly fluff with a fork. Serve! Leftovers are just as good if not better!
CAJUN SHRIMP AND RICE
This Cajun Shrimp and Rice will have everyone clamoring for seconds and thirds! Each and every bite is filled with succulent shrimp, juicy sausage and al dente rice laced with just the right kick of zippy, smoky, Cajun heat. To make this deceptively easy Cajun Shrimp recipe, you'll sear the sausage followed by the shrimp, sauté the onions, bell peppers and rice, then add the broth and diced tomatoes and simmer to al dente perfection. Of course, this recipe is incredibly versatile, add whatever veggies you like or omit them altogether, you can even swap the shrimp for chicken! Your family will especially love this Cajun Shrimp and Rice alongside sweet cornbread and roasted broccoli. Let's eat!
Provided by Jen
Number Of Ingredients 17
Steps:
- Mix Cajun seasonings together. Add 1 ½ tablespoons to the raw shrimp in a bowl and stir to coat; set aside.
- Heat 1 tablespoon oil in a 3.5 qt (or larger) braiser or Dutch oven over medium-high heat. Add sausage and brown on each side, about 5 minutes. Remove sausage to a plate using a slotted spoon; set aside.
- Add 1 tablespoon oil to the drippings in the skillet and heat over medium-high heat. Add the shrimp in an even layer and cook just until opaque, about 2-3 minutes per side. Remove shrimp to a plate using tongs. You can chop the tails off of the shrimp once cool enough to handle if desired.
- Heat 1 tablespoon oil in the now empty skillet over medium-high heat. Add rice, onions and all remaining Cajun seasoning and sauté for 3 minutes. Add the bell pepper and celery and sauté 3 additional minutes (onions should be softened). Add garlic and sauté 30 seconds.
- Stir in the chicken broth, diced tomatoes, tomato paste and the cooked sausage.
- Bring the pot to a simmer, uncovered - the bubbles should reach to the center of the skillet (this can take up to 5 minutes, so be patient). Give everything a stir, cover, and reduce heat to LOW. Simmer for 5-10 minutes, checking and stirring at 5 minutes and replacing the lid. The rice is done when most of the liquid is evaporated and the rice is tender but slightly al dente. Add additional water or broth if the liquid has evaporated and the rice is not cooked yet.
- Once the rice is al dente, stir in the shrimp, cover, and remove from heat. Let the pot rest undisturbed for 10 minutes.
- Drizzle in lemon juice and fluff with a fork. Taste and season with additional salt or cayenne pepper to taste (I like more of both).
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- In a large skilled over medium heat, add the olive oil. Add the sliced andouille sausage and cook for about three minutes, stirring to allow both sides of the sausage to brown.
- Add in the garlic, onions, and bell peppers, and stir cooking for 5 to 7 minutes until the vegetables are tender.
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4.2/5 (26)Category DinnerServings 8Total Time 40 mins
- Prepare rice according to package instructions. Set aside. In large sauté pan over medium/high heat; cook celery, bell pepper and onions in oil until tender. Add garlic and cook for 1 minute.
- Transfer sautéed veggies, cooked rice and thawed shrimp to a large bowl. In separate bowl, mix Organic Fire Roasted Diced Tomatoes, heavy cream, Cajun seasoning, salt, pepper and hot sauce. Pour mixture over shrimp and rice. Stir until fully combined.
- Transfer to a large casserole dish sprayed with nonstick. Bake for 25-30 minutes or until shrimp are cooked through. Serve topped with fresh parsley and thyme.
SPICY CAJUN CHICKEN AND RICE CASSEROLE | 12 TOMATOES
From 12tomatoes.com
5/5 (2)Estimated Reading Time 2 minsServings 4-6Total Time 1 hr
- Combine garlic powder, smoked paprika, cayenne pepper, and dried thyme with the salt and pepper. Toss half of this mixture with the chicken.
- Cook bacon in a 6-quart Dutch oven until crisp, about 5 minutes on medium-high heat. Transfer to a paper towel to drain.
- Add the canola oil and chicken to the Dutch oven, and cook it for about three minutes, or until brown. Stir occasionally, and when done, transfer to a bowl.
- Add the red pepper, onion, and the rest of the spices to the pot, and stir and cook for five minutes. Add the tomato paste, stir, and cook for an additional 30 seconds.
CAJUN CHICKEN-AND-WILD RICE CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 1 hr 15 minsServings 10-12
- Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.
- Meanwhile, melt butter in a large skillet over medium heat; add sausage, bell pepper, celery, and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.
- Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.
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