Ragin Cajun Turkey Rice And Beans Food

15 BEST CAJUN SIDES YOU NEED TO TRY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cajun side in 30 minutes or less!

ONE-POT CAJUN RICE AND BEANS

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.

CAJUN TURKEY STEAKS WITH PINEAPPLE SALSA

Steps:

• Reserve 2 tbsp of the onion for the salsa. Heat the oil in a saucepan and cook the remaining onion and half the pepper for 4 mins or until softened and coloured. Stir in the rice, then pour in the stock. Add the kidney beans and a pinch of salt. Bring to the boil, stir once, cover the pan, then reduce the heat to a gentle simmer. Cook for 15 mins until the rice is tender and the liquid absorbed.
• Dust the turkey steaks with the Cajun spice and griddle or fry in a non-stick pan for about 4-6 mins on each side until cooked through. Cut the pineapple into small pieces and mix together with the reserved red onion, pepper, green chilli and lime juice. Spoon some salsa over each steak and serve with the rice.

CAJUN RED BEANS AND RICE

Steps:

• Place kidney beans in large pot. Add enough water to pot to cover beans by 2 inches. Bring to boil. Remove pot from heat. Cover and let beans stand 1 hour to soften. Drain. Return beans to same pot. Add 7 cups water and chicken broth. Bring to boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Drain beans, reserving 2 cups of cooking liquid.
• Heat vegetable oil in heavy large skillet over medium-high heat. Add 2 cups onions and saute' until beginning to soften, about 4 minutes. Add sausage, bell pepper, celery, and garlic. Reduce heat to medium and saute' until vegetables are tender, about 10 minutes. Stir in beans, reserved 2 cups cooking liquid, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and cayenne. Reduce heat to low; simmer until liquid thickens slightly, about 15 minutes.
• Meanwhile, combine remaining 2 3/4 cups water, rice, butter, bay leaf, thyme, and remaining 1/2 cup chopped onion, 1 teaspoon salt and 1/4 teaspoon black pepper in a large saucepan. Bring to simmer over high heat. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand covered 10 minutes.
• Spoon kidney beans into bowls. Top with rice and serve.