CAJUN SHRIMP AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
- Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
- Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g
Nutrition Facts : Calories 357 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 176 milligrams, Sodium 537 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 23 grams
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 CREOLE STYLE RICE
Make and share this Cajun Creole Style Rice recipe from Food.com.
Provided by Shawn C
Categories Rice
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- saute vegetables in butter over medium heat until soft.
- add all other ingredients and stir well bring to a boil reduce the heat and cover.
- turn heat to low for 25 minutes.
Nutrition Facts : Calories 295.7, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 190.8, Carbohydrate 58.4, Fiber 3.7, Sugar 4.4, Protein 5.4
ONE-POT CAJUN RICE AND BEANS
One-Pot Cajun Rice and beans is a simple meal loaded with smoked sausage, beans, rice, and a super hearty flavor-packed meal. Good for the soul southern comfort food!
Provided by Wendie
Categories One-pot Dishes
Time 35m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 432 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 25 grams fat, Fiber 6 grams fiber, Protein 18 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1092 grams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
CAJUN RICE DISH
A variety of vegetables makes this delicious casserole a hit with everyone. I team up generous servings with garlic bread and a tossed salad.-Rose Kostynuik, Calgary, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a roasting pan, combine broth and rice; mix well. Cover and bake at 350° for 30 minutes. , Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add to rice. Stir in the vegetables, salt and Cajun seasoning. , Cover and bake 30 minutes longer or until rice is tender.
Nutrition Facts : Calories 303 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 953mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
POPEYE'S CAJUN RICE RECIPE (COPYCAT)
Popeye's Cajun Rice Copycat is a beefy boldly seasoned rice with cajun spices. The perfect copycat recipe!
Provided by Sabrina Snyder
Categories Side
Time 30m
Number Of Ingredients 13
Steps:
- Rinse your rice well then add to a dutch oven with your beef broth.
- Bring to a boil, then reduce to medium low heat.
- Cover and cook for 20 minutes.
- While the rice is cooking add the vegetable oil, ground beef, chicken gizzards, bell pepper, onion to a large cast iron skillet on medium high heat, breaking it apart as you cook them, for about 6-8 minutes.
- Add in the garlic powder, celery seed, creole seasoning, cayenne and black pepper along with the water and stir well.
- Add the rice to the mixture, stir well to combine and serve.
Nutrition Facts : Calories 298 kcal, Carbohydrate 38 g, Protein 16 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 37 mg, Sodium 778 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
25 EASY CAJUN RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Cajun dish in 30 minutes or less!
Nutrition Facts :
15 BEST CAJUN SIDES YOU NEED TO TRY
These delicious Cajun side dishes take you on a culinary trip to Louisiana! From cornbread to red beans and rice, these easy recipes pack a punch!
Provided by insanelygood
Categories Recipe Roundup Side Dishes
Number Of Ingredients 15
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Cajun side in 30 minutes or less!
Nutrition Facts :
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
26+ CAJUN RECIPES FROM THE BIG EASY (+CAJUN AIOLI WITH GARLIC)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 34m
Number Of Ingredients 5
Steps:
- Stir everything together in a bowl until smooth.
- Refrigerate until you're ready to serve with fries.
Nutrition Facts : Calories 110 kcal, ServingSize 1 serving
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- Heat oil in a medium non-stick pan over medium-high heat. Add the pepper and garlic; saute for about 3 to 5 minutes or until peppers soften slightly.
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- Add the butter to a medium-sized saucepan over medium-high heat. Do not allow the butter to burn. As soon as the butter has melted, add the diced peppers and onion and stir to coat. Sauté for 5-7 minutes until softened.
- Add the chicken broth, salt, garlic powder, thyme, paprika, pepper, and bay leaf to the saucepan and allow the mixture to come to a boil.
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- In a Dutch oven, render bacon until crisp. Remove bacon with a slotted spoon and set aside on paper towel. Leave bacon fat in pan.
- Add onion, green pepper, and celery and saute for 5 minutes, stirring occasionally. Add the garlic and cook another minute.
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- Preheat oven to 450 F. Wash your salmon and pat dry with paper towel. Lay flat on an oil sprayed lined baking sheet.
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- Heat a large skillet over medium heat with the ghee. Add the onion, garlic, bell pepper, and andouille sausage. Cook, stirring often, until the veggies are tender, about 5 minutes.
- Add in the seasoning mixture and toss until well combined and continue to cook, stirring, toasting the spices to bring out more flavor, about 2 more minutes.
- Pour in the cauliflower rice and green onions and toss until well combined. Cook, stirring, until the cauliflower rice is just tender but not soggy, 4 to 5 more minutes.
CAJUN RICE - IMMACULATE BITES
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- Add beef broth and bring to a boil. Reduce heat to medium-low, cover, and let it cook for 18 minutes. Set aside.
30 HOTTEST EASY CAJUN RECIPES YOU EVER KNOW!
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4.8/5 (4)Published 2022-01-04Category Recipes
- Cajun Shrimp Casserole. This savory casserole is loaded with cheese, shrimp, and rice, and it’s flavored with Cajun kicks like bell peppers, cayenne pepper, and okra.
- Cajun Shrimp Boil. Look no further than slow cooker shrimp boil for a quick summer supper. What a spread! Gather your family and delve into this sloppy, delicious boil.
- Cajun Shrimp and Grits. Possibly the most delicate shrimp and grits recipe I’ve ever cooked! It’s simple and only has a few ingredients! The creamy grits are topped with cajun-seasoned shrimp and spicy, strong seasonings.
- Cajun Crab Dip. This seafood dip is fully prepared in minutes with Monterey Jack cheese, lump Alaska crab meat, cream cheese, and a spicy cajun blend.
- Crawfish Cajun Etouffee. During crawfish season in Louisiana, nothing is better than this dish. A spicy and rich tomato roux with bell peppers, fresh garlic, shrimp, and crawfish.
- Seafood Cajun Gumbo. As the temperature decreases in the winter, seafood gumbo is a great way to stay toasty and warm. After just one bowl of this cajun gumbo, you’ll understand why it’s so unique.
- Andouille Sausage and Chicken Gumbo. Any great gumbo will begin with a well-made roux. It’s essential to have a deep color. The lighter the roux, the greater the thickening power, still the less flavor.
- Cajun Fried Chicken. You may feel that it’s deep-fried because it’s crunchy. Add a dash of cajun flavor to this classic Southern dish. You can make this dish without or with skin, and it will still be great!
- Cajun Chicken Cassoulet. I have modified this classic French recipe for a Louisiana table by adding spice, okra, and smoked cajun sausage. This simple cassoulet recipe is packed with chicken, sausage, beans, and vegetables.
- Spicy Cajun Chicken. Such a great combination of brown sugar, cajun seasoning, and chicken. There won’t be any food leftover. This spicy cajun chicken is the thing I make at least once a month.
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- Cajun Jambalaya. This dish is is surprisingly easy to make, and is customisable with your favorite proteins (this recipe uses chicken, shrimp and Andouille sausage), and full of bold, zesty, Cajun jambalaya flavors that everyone will love.
- Spicy Grilled Okra. Grilled okra is the perfect side to just about anything you’d toss on the grill: burgers, sausage, fish, chicken, etc. The smoked paprika adds a smokey flavor, which pairs so perfectly with the charred bits from the grill.
- Easy Cajun Chicken. For this simple Cajun chicken, you can buy whatever brand you can find at the grocery store and throw it on, which makes this recipe even easier!
- Shrimp Po’Boy. This Shrimp Po’ Boys recipe is so delicious! Freshly fried, crunchy buttermilk shrimp piled high on soft french rolls and topped with ripe tomatoes, crunchy shredded lettuce and spicy mayo.
- Chicken Fricassee. This chicken fricassee recipe is huge on flavour with cuts of chicken smothered and cooked slow in a rich and creamy sauce with the perfect Cajun seasonings.
- Blackened Fish Sandwich. This is one of those meals that sounds really complex, but is super simple with just a little bit of prep. Make a homemade seasoning blend, spiced to your taste, cook some fish and round out the sandwich with a simple lemon slaw.
- Cajun Mac And Cheese. Cajun Mac and Cheese has andouille sausage, bacon, and tons of flavor. This deliciously loaded mac and cheese recipe delivers just the right Cajun kick to this classic dish.
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- Cajun Crawfish Dressing. Crawfish are a staple of Cajun cooking and this side dish makes great use of the crustaceans as the filling in a cornbread-based, baked stuffing recipe.
- Cajun Maque Choux Corn. Maque Choux corn is a delicious combination of succotash and cream corn that combines the sweet taste of corn with a variety of tasty spices and peppers.
- Cajun-Style Stuffing. In Cajun cooking, dressing and stuffing refer to any side dish based on croutons, regardless of whether you use that dish as dressing or stuffing for the main course.
- Cajun Grilled Potato Wedges. This recipe does not come directly from Cajun cuisine but it is influenced by Cajun cooking, particularly in the special spice blend rubbed into the potatoes as they are grilled.
- Cajun Roasted Vegetables. Not only are roasted Cajun-style vegetables easy to make, but the special blend of spices, oils, and peppers mixed into the veggies give it a strong flavor.
- Cajun Cauliflower Salad. Most Cajun side dishes tended to be heavily spiced, but cauliflower salad is a mild and creamy option for those looking to take the edge off a hot meal.
- Cajun Cucumber Salad. Another smooth and mild Cajun side dish is creamy cucumber salad, which combines crispy cucumber slices with a cool and smooth yogurt-based dressing into one dish.
- Cajun Potato Salad. This Cajun take on potato salad uses a special green onion dressing to add some strong, savory flavors to the salad to help balance out its natural creaminess.
- Cajun Black Beans and Rice. Most Cajun recipes have a little bite to them since spices are common in the American South, but this dish adds some extra heat with a shot of hot sauce.
- Cajun Corn Salad. This recipe can be considered a simpler, milder variant on the classic Maque Choux corn recipe common in Cajun cuisine, making it great for those looking to experiment with Cajun food.
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- Alligator. Alligator and other game meats are common dishes in Louisiana and the rest of the country. Alligators are sources of both eggs and meat. The meat is especially popular because it is considered healthy due to the low fat and high protein composition.
- Etouffee. Etouffee is a dish served with either shrimp, crawfish, or shrimp over rice. The name Etouffee is a French word meaning “smothered.” The dish employs the smothering technique in its preparation.
- Crawfish pie. Crawfish is a popular delicacy in Louisiana and cooked in various forms; boiled, fried, or mixed with other foods. Crawfish pie is a baked savory pie often served at the end of the meal.
- Gumbo. Gumbo is one of the most favorite foods among the Cajun people. The dish displays an influence of the African, French, and Spanish on the culture of the Cajun cuisine.
- Rice and gravy. Rice is a popular crop in southwest Louisiana and has become a staple. Rice and gravy are made from meat such as beef, chicken, and pork, or any other available meat.
- Boudin. Boudin is a sausage of various kinds common in many parts of the world including Louisiana. The term “boudin” means “blood sausage” and its origin is quite unclear.
- Jambalaya. Jambalaya is a type of food consisting of vegetables and meat mixed with rice. The meat used in the recipe is usually sausage of some sort along with chicken or pork, and seafood such as shrimp or crawfish.
- Dirty rice. Dirty rice is Cajun’s classic and staple food. Although the name may sound strange, the food is far from being dirty. Dirty rice is simply white rice cooked with small pieces beef, pork, or chicken and other ingredients such as celery, green bell pepper, onion, and spices such as black pepper cayenne, causing the rice to appear “dirty” in color.
- Cornbread. Cornbread is a type of bread that contains cornmeal and leavened by baking powder. The bread is especially enjoyed because of its texture and aroma.
- Po'Boy sandwich. Po'Boy sandwich has been a staple food in southern Louisiana and New Orlean since the 1920s. It is supposedly named after the men who were on strike from railroad companies popularly referred to as “poor boys.”
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