Cajun Skillet Beans Food

SKILLET DIRTY RICE & BEANS

Steps:

• In a large skillet with a lid heat the oil over medium heat. Saute the onions and garlic for about 5 minutes, stirring often.Add the diced sausage and give a stir or two.
• Sprinkle in all the seasonings and spices. Stir to coat the onions and sausage.Stir in the (uncooked) rice.
• Pour the chicken broth and tomatoes into the pot and scrape up and browned bits from the bottom of the pot.Turn the heat to medium high and bring the liquid to a hard simmer for a minute.Turn the heat to low and pop the lid on the pot. Cook for 18-20 minutes.
• Remove the pot from the burner and let sit, with the lid on, for 5 minutes.Stir the bean into the mixture and serve.

CAJUN RED BEANS AND RICE SKILLET

Steps:

• This recipe was developed and tested with basmati rice. Cook time will vary if using different types of rice. Check package instructions and adjust accordingly.
• Prepare the Cajun seasoning by combining all ingredients together in a bowl. Stir to combine and transfer to an airtight container. Set aside.
• 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.

CAJUN CABBAGE SKILLET

Steps:

• Heat a large cast-iron skillet or high-sided saute pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside.
• Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5 to 7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6 to 8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water.
• Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3 to 4 minutes, stirring occasionally.
• Sprinkle with the scallion and serve immediately with hot sauce alongside.

CAJUN SKILLET BEANS

Steps:

• 1. Heat oil in heavy skillet and sauté onions and garlic until starting to soften.
• 2. Add peppers and celery and continue to sauté for about 5 minutes, stirring occasionally.
• 3. Add herbs and seasonings. Cover and cook for 5 minutes or until onions are golden. Stir occasionally.
• 4. Add tomatoes, honey or molasses, and mustard. Simmer for 5 more minutes.
• 5. Add beans, cover and stir occasionally until heated through. (10 - 20 minutes, depending if you use canned or frozen beans.)
• 6. Top with scallions and cheese, as desired. Serve.

CAJUN SKILLET BEANS

Steps:

• In a skillet, cook the onion and garlic in heated oil over medium heat until onions start to become tender.
• Add the celery and bell pepper; cook 5 minutes, stirring frequently.
• Add the thyme, basil, oregano, pepper, cayenne, and salt; stir to mix.
• Cover and cook 5 minutes or until onions are golden, stirring every now and then.
• Add the tomatoes, honey, and mustard; stir to combine; simmer 5 minutes.
• Add the beans; cover and let cook until heated through, stirring occasionally.
• When plated, sprinkle with chopped green onion.

AUTHENTIC LOUISIANA RED BEANS AND RICE

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.