Cajun Skillet Supper Food

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 BEEF & RICE

Steps:

• In a large skillet, cook beef, celery, green and red peppers, and onion over medium heat until beef is no longer pink, breaking up beef into crumbles, 8-10 minutes; drain., Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 12-15 minutes.

CAJUN SKILLET SUPPER

Steps:

• In a large nonstick skillet over medium-high heat, cook the beef for 5 to 6 minutes, or until no longer pink, stirring occasionally to turn and crumble it. Drain and discard any liquid.
• Stir in the remaining ingredients. Bring to a simmer. Reduce the heat and simmer for 8 to 10 minutes, or until the flavors have blended, stirring occasionally.
• nutrition information
• (Per Serving)
• Calories: 327
• Total Fat: 5.0g
• Saturated: 2.0g
• Trans: 0.5g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.0g
• Cholesterol: 47mg
• Sodium: 133mg
• Carbohydrates: 45g
• Fiber: 9g
• Sugars: 11g
• Protein: 30g
• Dietary Exchanges
• 2 1/2 Starch
• 1 Vegetable
• 3 Very Lean Meat

SPICY CAJUN SAUSAGE AND RICE SKILLET

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.