Quick And Easy Cajun Rice Dressing Food

EASY CAJUN DIRTY RICE RECIPE (ONE POT!)

Steps:

• Brown pork sausage: In a Dutch oven or high-sided large skillet, heat the oil over medium-high heat. Add the pork sausage and cook, undisturbed for 2 minutes. Use a spatula to flip the pork over and season with salt and pepper. Continue to cook, undisturbed for an additional 2 minutes. Use a wooden spoon to stir and break the pork up into large crumbles. Cook the crumbled of pork 1 more minute undisturbed. Use a large, slotted spoon to remove the sausage to a paper towel-lined plate and set aside. (Note: Pork will continue to cook in next steps)
• Brown the andouille: Add the andouille sausage to the pan. Cook, undisturbed for 2 minutes. Stir and continue to cook, stirring occasionally, until the andouille is well caramelized about 2 additional minutes. Use a large, slotted spoon to remove the andouille sausage to a separate paper towel-lined plate and set aside. (Note: If you have a lot of fat in the pan, drain off or blot all but 1 tablespoon of fat from the pan before proceeding with the next step.)
• Add vegetables + seasonings: Reduce the heat to medium and add the bell peppers, onion and celery. Cook, stirring occasionally, until the vegetables are softened, about 6-8 minutes. Add the garlic, Cajun seasoning and cayenne. Season with ½ teaspoon of salt and ¼ teaspoon of pepper. Cook until fragrant, about 30 seconds to 1 minute.
• Add the rice + broth: Return the pork sausage to the pan. Add the rice, broth and bay leaf (if using). Stir everything together, using the back of your spoon to gently scrape up any brown bits stuck to the bottom of the pan.
• Boil, Simmer, Cover and Cook: Bring the mixture to a boil over medium-high heat and then immediately reduce the heat to maintain a simmer. Cover the pan and simmer for 20-22 minutes, or until the rice is cooked and tender.
• Let steam off heat then add andouille: Remove the pan from the heat and let sit COVERED for 5 minutes. Remove the cover. Remove and discard bay leaf. Fluff the rice with a fork and stir in the andouille. Taste and adjust for seasoning with salt and pepper.
• Serve: Garnish with green onions and parsley. Serve and enjoy!

CAJUN RICE DRESSING

Steps:

• Mix all ingredients and pour into a large casserole dish or disposable foil pan about 12x10. Cover tightly with aluminum foil.
• Place in preheated oven at 400F for one hour or until rice is tender and completely cooked.

CAJUN RICE DRESSING

Steps:

• In a large deep skillet, brown sausage and drain excess grease.
• Add green pepper, celery, onion, and garlic to sausage and saute until softened.
• Add chicken livers, rice, chicken broth, cajun seasoning and Tabasco sauce to skillet and stir to mix well.
• Simmer over medium heat until liquid is absorbed and rice is cooked.

QUICK AND EASY CAJUN RICE DRESSING

Steps:

• Very thoroughly, mix raw ground beef with all ingredients except for green onion tops.
• (Must be mixed very well) Spoon in casserole dish that has been sprayed with cooking spray, and cover tightly with foil.
• Bake in preheated 350 oven for 1 hour.
• Remove foil and stir in green onions, mixing very well again.
• Recover with foil and bake for 1/2 hour more.
• Stir and fluff with fork before serving.

CAJUN RICE DISH

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.

CAJUN BAKED RICE DRESSING

Steps:

• brown meat lightly in Dutch oven.
• add all other ingredients.
• cover and bake 1 hour at 350.
• (if not quite done, bake an additional 20 mins).
• let cool and serve.
• almost tastes better the next day after it settles in refrigerator.

EGGPLANT RICE DRESSING- CAJUN

Steps:

• Brown ground meat and drain well. Rinse with water if desired. Reduce heat and add eggplant, onions, bell peppers, garlic and green onions. Cover and simmer for 15 minutes.
• Add the broth and just a little water if needed so that it almost covers the mixture. Stir in seasoning and bring mixture to a boil. Simmer stirring occasionally for about 30 minutes or until it has reached a desirable consistency. I like to have some liquid left in the bottom when I add the rice.
• Stir in cooked rice until well mixed and the remaining liquid has absorbed into the rice as much as you want. Serve hot as a side dish or a main dish.
• Note: For those who like lots of heat this is great served with tabasco or other hot sauce or even a sauce piquant! Ces' si bon!