SPICY CAJUN SAUSAGE AND RICE SKILLET
I created this easy skillet dish to use up the boil-in-a-bag rice in my cabinet. The result packs a lot of flavor. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, cook and crumble sausage with onion and pepper over medium-high heat until no longer pink, 5-7 minutes., Stir in tomatoes, broth, Cajun seasoning, pepper and contents of rice bags; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 8-10 minutes. If desired, serve with hot sauce.
Nutrition Facts : Calories 461 calories, Fat 12g fat (3g saturated fat), Cholesterol 122mg cholesterol, Sodium 1816mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 4g fiber), Protein 35g protein.
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
CAJUN SAUSAGE AND RICE FROM KNORR®
Give your family the Cajun flavors they are looking for with this easy weeknight dinner recipe.
Provided by Knorr
Categories Trusted Brands: Recipes and Tips Knorr®
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Cook sausage in large nonstick skillet over medium-high heat, stirring occasionally, until cooked through. Remove and set aside.
- Add Spread and green pepper and cook, stirring occasionally, 3 minutes or until tender.
- Stir in water and Knorr® Cajun Sides™ - Red Beans & Rice and bring to a boil. Continue boiling over medium heat, stirring occasionally, 10 minutes or until rice and beans are tender. Stir in sausage; heat through.
Nutrition Facts : Calories 602.7 calories, Carbohydrate 64.8 g, Cholesterol 44.5 mg, Fat 26.7 g, Fiber 4.8 g, Protein 22.9 g, SaturatedFat 8.5 g, Sodium 1708.7 mg, Sugar 2.1 g
LOUISIANA BOUDIN SAUSAGE
Boudin can be made with basically any meat or seafood. Crawfish are as good as pork in my opinion. So use what you have in your freezer or fridge and have fun with it. If you don't want to make cased boudin, roll it into balls, bread it and fry it for the ultimate Cajun party treat. My recipe below is an amalgam of what I saw at Legnon's, from Chef Donald Link's book Real Cajun and from former Tabasco cook Eula Mae Dore's book Eula Mae's Cajun Kitchen.
Provided by Hank Shaw
Categories Cured Meat Snack
Time 2h30m
Number Of Ingredients 15
Steps:
- Chop the meats, liver and fat into chunks that will fit in the grinder. Mix the meats, liver and fat with the onion, celery, poblano peppers and garlic, then the salt, curing salt (if using) and either the Cajun seasonings or the spice mix you made from this recipe. Put it all in a lidded container and set in the fridge at least an hour, and up to a day.
- Put the contents of the container into a large pot and pour in enough water to cover everything by an inch or two. Bring to a simmer and cook gently until everything is tender, at least 90 minutes and up to 3 hours. Strain the cooking liquid (you'll need it later) and spread the meat, fat and veggies out on a sheet pan to cool.
- When everything is cool enough to handle, grind it through the coarse die (6.5 mm) on your grinder. You can also hand chop everything.
- Put your meat mix into a large bowl and add the cooked rice, parsley and green onions. Mix well, and add up to 4 cups of the reserved cooking liquid. Mix this for 3 to 5 minutes so you make a more cohesive mixture to stuff into a casing. You now have boudin.
- You can just shape the mixture into balls and fry them (they're awesome), or use your boudin as stuffing for something else, like a turkey. Or you can case it. Stuff the boudin into hog casings, and while you're doing it, get a large pot of salted water hot -- not simmering, just steaming. You want the water to be about 165ºF to 170ºF. Poach the links for 10 minutes, then serve. If you are not serving them right away, no need to poach the links yet.
- Boudin does not keep well, so eat it all within a couple days. It does freeze reasonably well, however.
Nutrition Facts : Calories 321 kcal, Carbohydrate 12 g, Protein 16 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 104 mg, Sodium 2386 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CAJUN SAUSAGE, BEANS & RICE
This fast, easy dinner costs around $4 and feeds 4-6 people. It's flavorful, filling, a little spicy, and you probably have most of the ingredients in your cupboards!
Provided by Steph Jenkins
Categories Main Dish
Time 40m
Number Of Ingredients 13
Steps:
- Heat oil in a medium-size skillet over medium heat. Saute onion (and veggies, if using) until onion is translucent. Add kielbasa about halfway through onion cooking.
- Stir in Cajun seasoning and rice and let it lightly toast for 1 minute. Pour in tomatoes (and greens, if using) and water. Stir well.
- Open and drain kidney beans, then add them to the skillet and stir. Cover pan and reduce heat to low. Cook for 15-20 minutes - or until rice is done (time varies depending on the kind of rice).
- Add salt, pepper, and hot sauce to taste. Serve with a salad or steamed vegetables.
Nutrition Facts : Calories 316 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 15 grams fat, Fiber 9 grams fiber, Protein 13 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 cup, Sodium 903 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CAJUN CHICKEN AND SAUSAGE JAMBALAYA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
- Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)
- Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
- Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
- Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
- At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)
- When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
- After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
- If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
- For a richer jambalaya substitute turkey stock for the chicken stock called for above.
- If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
- Alternate Method:
- The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
- Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces.
- Plate Presentation:
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!
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
CAJUN CAULIFLOWER RICE WITH ANDOUILLE SAUSAGE
Make Cajun Cauliflower Rice with Andouille Sausage when you need a fast, flavorful, low-carb, veggie-packed dish that's ready in 30 minutes.
Provided by Marjory Pilley
Categories Main Course
Time 25m
Number Of Ingredients 15
Steps:
- If making the DIY Cajun spice blend, add all of the spices to a small bowl, mix together and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add diced onions, celery, and bell peppers to the skillet and cook for about 3 minutes to begin softening the vegetables.
- Add sliced sausage to skillet and cook for about 7 minutes more until sausage is cooked through and browned.
- Add cauliflower rice and Cajun spice blend to the skillet and stir to combine.
- Cover and cook for about 5 minutes. There's no need to stir.
- Uncover and top with optional garnish, such as parsley or green onions.
- Salt and pepper to taste.
Nutrition Facts : Calories 399 kcal, Carbohydrate 16 g, Protein 21 g, Fat 29 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 1125 mg, Fiber 6 g, Sugar 7 g, TransFat 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 :
LOW CARB CAJUN SAUSAGE AND CAULIFLOWER RICE CASSEROLE
Spice up dinner tonight with this low carb cajun sausage and cauliflower rice casserole that the whole family will love so much there might not be any leftovers.
Provided by Abbey Sharp
Categories Dinner Main Course
Time 34m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 F.
- Heat the olive oil over medium high heat and add the sausage bits. Cook just until lightly browned, about 1-2 minutes per side and set aside.
- Add the onion and garlic and saute for 1-2 minutes or until fragrant and soft.
- To a lightly greased 13x9" casserole dish, add the cooked sausage, onions, garlic, cauliflower rice (still frozen), bell peppers, kidney beans, diced tomatoes (without the juice), cajun seasoning and a generous pinch of salt and pepper. Mix to combine and break up any cauliflower rice chunks. Press lightly down.
- Bake for 20 minutes or until the cauliflower rice is tender and hot, and the sausage is cooked through.
Nutrition Facts : Calories 333 kcal, Carbohydrate 29 g, Protein 29 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 85 mg, Sodium 1132 mg, Fiber 9 g, Sugar 9 g, ServingSize 1 serving
CAJUN SAUSAGE AND RICE
Make and share this Cajun Sausage and Rice recipe from Food.com.
Provided by Fluffy
Categories Meat
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine sausage tomatoes onion green pepper celery boullion steak sauce bay leaves sugar and hot pepper sauce in crockpot.
- Cover and cook on low for 8 hours.
- Remove bay leaves; stir in rice and 1/2 cup water.
- Cook additional 25 mins.
Nutrition Facts : Calories 311.2, Fat 16.2, SaturatedFat 5.4, Cholesterol 37.5, Sodium 900.7, Carbohydrate 30.9, Fiber 3, Sugar 7.1, Protein 10.6
CAJUN KETO RICE WITH SAUSAGE
This Cajun Cauliflower Rice with Sausage is so simple and satisfying with the perfect amount of spice and flavor!
Provided by EverydayShortcuts.com
Categories Main Dishes
Time 25m
Number Of Ingredients 9
Steps:
- In a large pan, heat oil over medium heat and sauté the bell peppers, garlic and diced onions until they begin to soften. Add in the cajun sliced sausage and continue to cook for a few minutes or until the sausage starts to brown.
- Add in the frozen cauliflower rice and cajun seasoning to the pan. Mix well and cook until the cauliflower rice is warm and heated all the way through. Enjoy!
Nutrition Facts : Calories 53 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1096 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CREOLE TOMATO RICE AND SAUSAGE SKILLET
A hearty and satisfying combination of saucy tomato rice, bell peppers and smoked pork sausage makes this a one-pot meal the perfect comfort food fix. If you like it spicy, feel free to add a few dashes of Tabasco sauce.
Provided by Isabelle Boucher
Categories Mains
Time 30m
Number Of Ingredients 12
Steps:
- In a large deep skillet or wide heavy-bottomed saucepan set over medium-high heat, saute the sausage in olive oil until browned on both sides, about 5 minutes. Add the peppers and onion, and continue cooking until the onions are soft and translucent, about 5 minutes longer. Add the garlic and cook until fragrant, about 1 minute.
- Stir in the rice, tomatoes, chicken broth, seasoning, bay leaf, and salt. Bring to a simmer, then reduce heat to low and cook, covered, for 15 minutes or until rice has is cooked through and has absorbed most of the liquid. Serve immediately.
CAJUN KALE, SAUSAGES, AND RICE
This was a recipe posted on one of the local News sites. It is so yummy! I have used chicken sausage and Andouille. I have never used the cheese listed in the recipe and I use a good louisiana hot sauce once I get it in my bowl. Here for safe keeping. Hope you all enjoy it too
Provided by BethanyJoseph
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a wide, heavy-bottomed saute pan with a lid, or a soup pot, heat 1 tsp olive oil over medium heat.
- Add sausage and lightly brown, 3-4 minutes.
- Remove sausage and set aside.
- Add remailing oil to same pot and saute onion, celery, and red pepper over medium heat for 4 minutes.
- Add garlic and cook and additional minute.
- Stir in rice to coat with oil.
- Add water, tomatoes, thyme, and salt.
- Place kaleon top without mixing in, cover, and boil for 2 minutes.
- turn heat to low, cover, and simmer for 20 minutes until rice is done (35-45 minutes for brown rice).
- Stir in reserved sausage and cheese (if using). Cover again for a minute to let cheese melt.
- Add your favorite hot sauce (I use Cayenne concoction).
Nutrition Facts : Calories 587.6, Fat 9.8, SaturatedFat 1.4, Sodium 1003.4, Carbohydrate 114.3, Fiber 15.6, Sugar 2.9, Protein 27.2
EASY CLASSIC CAJUN DIRTY RICE WITH SAUSAGE
Classic southern comfort food at its finest, Dirty Rice is a delicious blend of cajun spices, vegetables, rice, sausage, and yes, chicken livers. Hailing from Louisiana, this one-pot wonder can be served either as a side or main dish.
Provided by Sharon Rigsby
Time 25m
Number Of Ingredients 13
Steps:
- Add the bacon grease or olive oil to a large skillet over medium heat.
- When the oil is hot, add the onion, celery, and green pepper. Cook and stir for about five minutes or until the vegetables are soft.
- Add the garlic, sausage, and chicken livers. Break up the sausage and add the cumin, salt, pepper, and Cajun seasoning. Cook until the sausage is browned, and no pink remains.
- Add the hot rice and parsley to the meat mixture and combine. Garnish with a few sprigs of fresh parsley and serve hot.
Nutrition Facts : Calories 458 kcal, Carbohydrate 29 g, Protein 20 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 190 mg, Sodium 981 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CAJUN SAUSAGE AND RICE SKILLET
This easy one pan dinner comes together in a flash, but packs some serious flavor. A family-friendly dinner that's easy enough to make any night of the week! (Gluten-Free, Dairy-Free)
Provided by One Lovely Life
Categories Main Dish
Number Of Ingredients 12
Steps:
- Warm butter or oil in a large skillet over medium heat.
- Add sliced sausage and cook 8-10 minutes, or until browned and caramelized to your desired preference. Remove sausage from pan and set aside on a large clean plate/bowl.
- Add diced bell peppers to the same skillet and cook 4-5 minutes, or until crisp-tender. (Cook 1-2 minutes longer if you don't want any bite at all.)
- Add sliced green onions, garlic, and spinach to the peppers. Cook 1-2 minutes longer on medium heat, until spinach is wilted and the garlic is fragrant. Remove vegetables and set aside.
- Add tomato paste, broth, 1/2 tsp. Cajun seasoning and the salt to the pan and cook, whisking or stirring until the mixture is smooth. Cook the mixture 3-4 minutes, or until slightly thickened and smooth. Taste and add additional salt or Cajun seasoning, to taste. (You want it to be a bit strong-tasting, since the rice and veggies will dilute the flavor a bit.)
- Return cooked sausage and vegetables to the pan and add the cooked rice. Stir to coat with the sauce. Cook just 1-2 minutes longer to encourage the rice to absorb some of the liquid and allow the flavors to meld.
- Taste and add salt or pepper, to your liking. Garnish with cilantro or parsley and serve warm.
Nutrition Facts : ServingSize About 1 cup, Calories 299 calories, Sugar 3.8 g, Sodium 781.9 mg, Fat 12.7 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 34.9 g, Fiber 1.8 g, Protein 11.4 g, Cholesterol 39.2 mg
CAJUN-STYLE BEANS AND SAUSAGE
Beans and rice make the perfect meal because they're well-balanced, an excellent source of protein, and easy to prepare. The sausage adds full flavor to the recipe, and traditional pork sausage lovers won't even notice that chicken sausage is used in this dish. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet coated with cooking spray, brown sausage. Transfer to a 5-qt. slow cooker. Stir in beans, tomatoes, vegetables, garlic and seasonings., Cook, covered, on low until vegetables are tender, 6-8 hours. Serve with rice.
Nutrition Facts : Calories 355 calories, Fat 5g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 759mg sodium, Carbohydrate 58g carbohydrate (7g sugars, Fiber 11g fiber), Protein 18g protein.
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).
SHRIMP SAUSAGE AND RICE RECIPE
This Shrimp Sausage and Rice Recipe dish is made with shrimp, sausage, spaghetti, rice, cajun seasoning, and lemon.
Provided by Maxine Dubois
Categories Dinner
Number Of Ingredients 12
Steps:
- In a large bowl, add the shrimp, olive oil, cajun seasoning, paprika, thyme and salt and pepper. Stir and let it marinate in the refrigerator for 1 hour.
- Heat a large deep pan over medium high heat and cook the shrimp, about 3 minutes on each side. Set aside on a plate.
- In the same pan and medium heat, add the sausage, 1/4 cup of water, cover and cook for 10-12 minutes. Set aside on another plate when you're done.
- In the same pan, add the celery and cook on medium heat for 10 minutes. If you need more olive oil you can add but otherwise cooking in the sausage grease works. Set aside on another plate when you're done.
- In the same pan, add the rice and spaghetti and stir for 1 minute. Add 2 cups of water, increase the heat to high and wait for the water to boil. Once the water boils, add the lemon zest, lower the heat to the lowest possible heat, cover and cook for 7 minutes. Turn the heat off and leave the pan covered for 15 minutes. Do NOT uncover for this part! Just let it sit and dance! ????
- Add the shrimp, sausage, celery, and lemon juice into the pot of rice and stir. Garnish with parsley!
Nutrition Facts : ServingSize 1, Calories 768 calories, Sugar 3.6g, Sodium 2524mg, Fat 36g, SaturatedFat 9.3g, TransFat 0.2g, Carbohydrate 73ggrams, Fiber 2g, Protein 35g, Cholesterol 146mg
EASY CAJUN RED BEANS AND RICE
Whether you're in a hurry or have all day, this easy Cajun red beans and rice with sausage recipe is sure to please as a tasty meal or side.
Provided by Liz Lampman
Categories Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- Add Andouille sausage to a large skillet set over medium heat. Cook, stirring occasionally, until the sausage is browned on each side, approximately 4-5 minutes. Transfer browned sausage to a plate and set aside.
- Heat one tablespoon olive oil in a large skillet and increase to medium-high heat. Add the onion, celery, green pepper, and red pepper. Sprinkle with one tablespoon Cajun seasoning and stir to combine. Cook, stirring frequently, until the vegetables soften and develop some color, approximately 5-6 minutes.
- Add remaining olive oil and the rice to the skillet. Toast the rice for 1-2 minutes, while stirring continually. Add the chicken broth and deglaze the skillet by lightly scraping the bottom with a spatula or wooden spoon to loosen any browned bits.
- Bring the liquid to a boil, then immediately reduce heat to low. Cover and simmer for 15 minutes. Remove lid and add the browned Andouille sausage, kidney beans, and additional Cajun seasoning, if desired. Stir to combine and cover for 5-10 minutes.
- Remove the lid and add the fresh parsley. Fluff the rice with a fork while stirring the parsley into the mixture. Serve immediately. Enjoy!
Nutrition Facts : Calories 317 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 14 grams fat, Fiber 7 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, Sodium 1578 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CAJUN RICE WITH SAUSAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large cast-iron skillet over high heat. Add the bacon and cook until crisp, about 2 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Add the sausage, onion, celery and bell pepper to the skillet and cook, stirring, until the vegetables are soft and the sausage begins to brown, about 3 minutes.
- Add the garlic, thyme, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet, then stir in the rice. Add the chicken broth and 1 cup water and bring to a boil. Stir in the okra, then reduce the heat to low, cover and simmer 15 minutes. Remove from the heat and let sit, covered, 5 minutes. Add the bacon and parsley and fluff with a fork.
Nutrition Facts : Calories 288, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 74 milligrams, Sodium 1259 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 19 grams
More about "cajun sausage and rice food"
BOUDIN (BOUDAIN) RECIPE, A PORK AND RICE CAJUN SAUSAGE ...
From homesicktexan.com
4.9/5 (41)Estimated Reading Time 6 minsServings 20
- Place the pork shoulder, celery, onion, garlic, bell pepper, and salt into a large pot. Cover with 2 inches of water, bring to a boil and then turn down the heat and simmer uncovered for 1 hour. After an hour, add the chicken liver to the pot and continue to cook for 45 more minutes or until the pork is tender.
- Strain the meat and vegetables, reserving the liquid. Finely dice the meat and vegetables with a knife, in a food processor or in a meat grinder set for a coarse grind. Once diced, place meat and vegetables in a bowl.
- Add to the bowl the cooked rice, jalapeños, thyme, oregano, paprika, green onions parsley, black pepper, and cayenne. Stir in 1 cup of the reserved cooking liquid and combine until the filling is moist and slightly sticky. If it appears too dry, add more of the reserved liquid. Taste and adjust seasonings, if needed.
- To stuff into casings for sausage, first rinse the outside of the casing and then place it in a bowl of water for 30 minutes to soften. Drain the soaking water and then rinse the inside of the casing by placing one end on the kitchen faucet, turn the water on low and allow it to flow through the casing. The casing will blow up like a balloon—this is fine.
CAJUN SMOKED SAUSAGE FRIED RICE - THE HUNGRY HUTCH
From thehungryhutch.com
Reviews 8Estimated Reading Time 3 minsServings 4Total Time 25 mins
- Heat the oil in a large skillet over medium-high heat. Add the bell pepper, celery, onion, and Zatarain's Creole Seasoning and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Add the rice and Zatarain's Cajun Style Smoked Sausage and continue to cook, until everything is heated through and the rice starts to crisp up a bit, 5 to 7 minutes.
CAJUN SAUSAGE AND RICE - WOMAN'S DAY
From womansday.com
CAJUN CHICKEN, SAUSAGE AND RICE - PO' MAN MEALS
From pomanmeals.com
10 BEST CAJUN SMOKED SAUSAGE RECIPES - YUMMLY
From yummly.com
CAJUN CHICKEN, SAUSAGE & RICE STEW - FOOD AND DIY
From foodanddiy.com
5/5 (1)Total Time 55 minsCategory Main Course, SoupCalories 420 per serving
- Preheat oven to 350º. Heat dutch oven on stovetop over medium-high heat with about 1 tbsp olive oil.
- Cut chicken breast into bite-sized pieces, dice onion, and celery. Add all three to the hot dutch oven. Cook until chicken & vegetables are cooked through.
- Cube smoked turkey sausage, add to dutch oven along with baby spinach, chicken broth, and rice.
- Remove from stovetop heat, add the lid to the dutch oven and bake in the oven for 30 minutes or until the liquid is mostly absorbed. Remember this is a stew though, you want some liquid.
CAJUN JAMBALAYA (WITH CHICKEN, SHRIMP, & SAUSAGE!) - SPEND ...
From spendwithpennies.com
5/5 (9)Total Time 1 hr 45 minsCuisine AmericanCalories 438 per serving
- Heat vegetable oil over medium-high heat in a dutch oven or large oven-proof pot with a lid. Add chicken and sausage. Cook until you get a deep crust. Do not stir too much.
- Add onion, celery and bell pepper. Cook 5 minutes scraping up any brown bits in the bottom of the pan.
LOW CARB CAJUN SAUSAGE WITH CAULIFLOWER RICE RECIPE
From pastrychefonline.com
5/5 (1)Total Time 50 minsCategory MeatCalories 386 per serving
- Cut out most of the core of the cauliflower and discard or compost. Break the cauliflower into medium florets.
- Place in a small saucepan with the water and salt. Bring to a boil, reduce to a simmer and simmer until easily pierced with a fork, about 10-12 minutes. Drain and set aside.
- Place the Andouille Sausage in the pan and cook, stirring and tossing occasionally, until nicely browned, about 8 minutes. Remove the sausage from the pan and set aside on paper towels.
CAJUN SAUSAGE AND SHRIMP | 30 MINUTE SHEET PAN DINNER | HLP
From healthylittlepeach.com
5/5 (2)Total Time 28 minsCategory Main DishCalories 393 per serving
CAJUN SAUSAGE AND CHICKEN JAMBALAYA RECIPE – MK LIBRARY
From mklibrary.com
5/5 (2)Total Time 1 hr 45 minsCategory EntreeCalories 415 per serving
CAJUN CHICKEN AND RICE - MYFRIDGEFOOD
From myfridgefood.com
Calories 368Cooking Time 25Carbs 22.6Fat 9.4
ANDOUILLE CAJUN RICE SKILLET - SIMPLY SCRATCH
From simplyscratch.com
4.4/5 (10)Total Time 1 hr 5 minsCategory One Pan MealsCalories 409 per serving
CAJUN SAUSAGE-RICE SKILLET - FLIPPED-OUT FOOD
SAUSAGE - ANDOUILLE - CAJUN
From cajun.com
4/5 (8)Brand Savoie's
HOMEMADE CAJUN BOUDIN SAUSAGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (84)Total Time 2 hrs 5 minsCategory Entree, Lunch, Dinner, SandwichCalories 339 per serving
WEEKNIGHT CAJUN SAUSAGE AND SHRIMP WITH RICE - BEV COOKS
From bevcooks.com
Estimated Reading Time 4 mins
SAUSAGE - CAJUN
From cajun.com
5/5 (1)Brand Poche's
CAJUN BREAKFAST RECIPE
From malwatires.ca
CAJUN SAUSAGE AND RICE SKILLET – FOOD CORRIDOR
From happyfoodsonline.com
CAJUN FISH AND ANDOUILLE SAUSAGE DIRTY RICE
From ninjatestkitchen.com
10 TRADITIONAL CAJUN DISHES YOU NEED TO TRY IN LOUISIANA
CAJUN SAUSAGE AND RICE - CREOLE RECIPES
From fooddiez.com
CAJUN SAUSAGE RECIPE KETO - FIDESBOLIVIA
From fidesbolivia.com
CROCK POT CAJUN SAUSAGE & RICE RECIPE - FOOD NEWS
From foodnewsnews.com
CAJUN SAUSAGE SEASONING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SAUSAGE AND RICE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CAJUN JAMBALAYA RECIPE WITH SHRIMP AND SAUSAGE – JUST EASY ...
From justeasyrecipe.com
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