CAJUN RICE
This is another recipe I got from one of our potlucks at work. My husband likes this one. It is a little warm, so better test it before giving it to the kids.
Provided by Darlene Summers
Categories White Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion in oil till tender but still opaque.
- Add broth, pepper strips and seasonings.
- Bring to a rolling boil; stir in rice.
- Cover and remove from the heat.
- Let set for 5 minutes.
- Fluff with a fork.
Nutrition Facts : Calories 239.7, Fat 8.1, SaturatedFat 1.2, Sodium 343.9, Carbohydrate 35.4, Fiber 2.5, Sugar 3.3, Protein 5.8
CAJUN CREOLE STYLE RICE
Make and share this Cajun Creole Style Rice recipe from Food.com.
Provided by Shawn C
Categories Rice
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- saute vegetables in butter over medium heat until soft.
- add all other ingredients and stir well bring to a boil reduce the heat and cover.
- turn heat to low for 25 minutes.
Nutrition Facts : Calories 295.7, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 190.8, Carbohydrate 58.4, Fiber 3.7, Sugar 4.4, Protein 5.4
CAJUN RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup wild rice blend in boiling salted water until tender, about 40 minutes; drain. Brown 3 ounces each ground pork and chopped andouille sausage in 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 chopped red bell pepper, 2 chopped celery stalks and 1 tablespoon chopped thyme and cook until the vegetables are tender, about 7 minutes. Add 1 teaspoon Cajun seasoning, the cooked rice and 1 bunch chopped scallions and cook, stirring, 3 minutes. Season with salt.
- Per serving: Calories: 214; Total Fat: 10 grams; Saturated Fat: 2.5 grams; Protein: 9 grams; Total carbohydrates: 23 grams; Sugar: 2 grams; Fiber: 3 grams; Cholesterol: 19 milligrams;
- Sodium: 324 milligrams
Nutrition Facts : Calories 214 calorie, Fat 10 grams, SaturatedFat 2.5 grams, Cholesterol 19 milligrams, Sodium 324 milligrams, Carbohydrate 23 grams, Fiber 3 grams, Protein 9 grams, Sugar 2 grams
ONE-SKILLET CAJUN SHRIMP AND RICE
Steps:
- Place the rice in a rice cooker along with 2 cups water; set it and forget it.
- Arrange the shrimp on a plate in a single layer and dust with 2 teaspoons of the Cajun seasoning and a little salt.
- Add the olive oil to a large skillet over medium heat. Add the celery and green bell pepper and saute until beginning to soften, about 5 minutes. Add the andouille, scooting the veggies to the side so that the sausage can get a good sear on both sides. Remove the goods from the skillet and reserve in a bowl.
- There should be enough oil in the skillet, but if it's on the dry side, add a tiny drizzle of olive oil. Add the shrimp to the skillet in a single layer and sear on both sides, 2 minutes tops. Add the shrimp to the sausage bowl.
- Add the broth, milk and remaining teaspoon Cajun seasoning to the skillet. Make a cornstarch slurry by combining the cornstarch with 2 tablespoons water in a small bowl. Whisk it with a fork, then slowly pour the slurry into the skillet. Cook the sauce, whisking, until it thickens just a tad. Add the lemon juice and a good pinch of salt. Stir for just a few seconds and taste it. Is the sauce where you want it? Maybe a little black pepper? Little more lemon? Do it.
- Now, add the reserved veggies and meats to the skillet and toss to combine. It's seriously so silky and luscious you'll weep.
- Serve this over your brown rice, garnished with parsley and lemon wedges, and that's all she wrote. So eat. Time to eat.
CAJUN CRAWFISH FRIED RICE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large nonstick skillet over high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Transfer to a plate using a slotted spoon; set aside. Add the celery, onion and bell pepper to the skillet and cook, stirring occasionally, until lightly browned and crisp-tender, about 3 minutes. Add the garlic and Cajun seasoning; cook, stirring, 30 seconds.
- Add the rice and cook, stirring, until warmed through, about 3 minutes. Add the crawfish and sausage; cook, stirring, until warmed through, about 2 minutes. Season with 1/2 teaspoon salt and stir in the scallions. Top with cilantro.
Nutrition Facts : Calories 540 calorie, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 160 milligrams, Sodium 1380 milligrams, Carbohydrate 53 grams, Fiber 3 grams, Protein 31 grams
CAJUN SHRIMP AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
- Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
- Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g
Nutrition Facts : Calories 357 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 176 milligrams, Sodium 537 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 23 grams
CAJUN RED BEANS AND RICE
Make and share this Cajun Red Beans and Rice recipe from Food.com.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
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.
CAJUN RICE
Make and share this Cajun Rice recipe from Food.com.
Provided by byZula
Categories Long Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In fry pan stir in ground beef, bell pepper and cook on medium-high heat until beef looses its pink color and bell pepper is soft. Remove excess grease.
- Turn temperature down to medium or medium-low. Add remaining ingredients, stir and cook together until ground beef is completely cooked and liquid is gone about 25 to 35 minutes.
- More Creole seasoning and red pepper may be added for that Cajun at Heart. I like to use Tony Chacheres's.
Nutrition Facts : Calories 588.6, Fat 8.4, SaturatedFat 3.3, Cholesterol 49.1, Sodium 57.8, Carbohydrate 99.8, Fiber 2, Sugar 0.6, Protein 24.2
CAJUN RICE DRESSING
Make and share this Cajun Rice Dressing recipe from Food.com.
Provided by islandgirl77551
Categories Rice
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 434.6, Fat 13.4, SaturatedFat 4.3, Cholesterol 157.7, Sodium 846.2, Carbohydrate 55, Fiber 1.8, Sugar 1.6, Protein 20.6
CAJUN-STYLE WHITE RICE
Categories Rice Side Vegetarian Quick & Easy Low/No Sugar Wheat/Gluten-Free Vegan Boil Gourmet
Yield Makes about 6 cups
Number Of Ingredients 3
Steps:
- In a 3-quart heavy saucepan wash rice in several changes of water, pouring off each change of water carefully, until water is almost clear. Drain rice in a sieve and return to pan. Add 3 cups water and salt and bring to a boil, uncovered, without stirring. Boil mixture until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes. Reduce heat to low and cook rice, covered, without stirring, 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork.
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- Alligator. Alligator and other game meats are common dishes in Louisiana and the rest of the country. Alligators are sources of both eggs and meat. The meat is especially popular because it is considered healthy due to the low fat and high protein composition.
- Etouffee. Etouffee is a dish served with either shrimp, crawfish, or shrimp over rice. The name Etouffee is a French word meaning “smothered.” The dish employs the smothering technique in its preparation.
- Crawfish pie. Crawfish is a popular delicacy in Louisiana and cooked in various forms; boiled, fried, or mixed with other foods. Crawfish pie is a baked savory pie often served at the end of the meal.
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From themountainkitchen.com
4/5 (3)Total Time 20 minsCategory Side DishPublished 2016-07-20
- Heat oil in a medium non-stick pan over medium-high heat. Add the pepper and garlic; saute for about 3 to 5 minutes or until peppers soften slightly.
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3.5/5 (39)Total Time 45 minsCategory Side DishPublished 2021-02-19
- Add the butter to a medium-sized saucepan over medium-high heat. Do not allow the butter to burn. As soon as the butter has melted, add the diced peppers and onion and stir to coat. Sauté for 5-7 minutes until softened.
- Add the chicken broth, salt, garlic powder, thyme, paprika, pepper, and bay leaf to the saucepan and allow the mixture to come to a boil.
RICER COOKER CAJUN RICE RECIPE - ASHLEE MARIE - REAL FUN ...
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- Preheat oven to 325 degrees. Note if you prefer to use stovetop instead just cook the beef at a low simmer after browning.
CAJUN CHICKEN AND RICE — ONE OF OUR FAVORITE CAJUN FOOD ...
From kevinandamanda.com
- 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.
DIRTY RICE (CAJUN RICE) - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
- Add ground beef, sausage and liver to a large saucepan over medium heat. Season with salt and pepper and cook, crumbling with a wooden spoon, until browned.
- Add flour and stir. Add onion, bell pepper, celery and sauté for 2 minutes. Add garlic, Cajun seasoning, cayenne, oregano, thyme and bay leaves and stir to combine.
- Add rice and chicken broth. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes. Remove from heat all allow to rest for 5 minutes. Remove lid, gently fluff rice with a fork, reapply lid and rest for 5 more minutes.
CAJUN DIRTY RICE - PINCH OF NOM
From pinchofnom.com
- Cook the rice according to the packet instructions, adding a bay leaf and chicken stock cube to the water before cooking. Set the rice aside once cooked
- Add the stock pot to 200ml of boiling water and set aside (this isn't the water that you cook the rice in - this is separate)
- Spray a frying pan with low calorie cooking spray, then cook the mince, onions and bacon until brown
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- Add garlic, paprika, oregano, thyme, cayenne pepper and crushed red pepper flakes. Cook for another minute until fragrant.
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- Cajun Chicken Pasta. We’ve all seen Cajun seasoning before, and maybe you’re wondering what that actually means. Cajun seasoning is a blend of paprika, cayenne pepper, garlic powder, onion powder, some herbs, salt, and pepper.
- Red Beans and Rice. Red beans and rice is known in New Orleans as Monday night dinner. That’s the night they eat this dish and do laundry. But don’t worry, you can eat it whenever you like!
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From flippedoutfood.com
- Add the olive oil to a large skillet over medium high heat. Add the sausage and brown on all sides in a large skillet over medium-high heat. Remove to a plate.
- Add the onion and garlic to the same skillet (don't wipe out) and reduce heat to medium. Sauté for 5 minutes. Add the rice; sauté until fragrant and translucent, but not at all brown, about 2 minutes. Turn the heat to high. Add the herbs and spices; sauté for an additional minute.
CAJUN RED BEANS AND RICE (BETTER THAN POPEYE'S) - THE FOOD ...
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- I like to chop the ends of the celery (so that some of the leaves get chopped also) instead of pulling off the stalks.
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From copykat.com
- Finely chop or pulse thechicken gizzards in a food processor. In a frying pan, stir in the ground beef,ground chicken gizzards, and bell pepper and cook on medium-high heat until thebeef loses its pink color and the bell pepper is soft. Remove excessgrease.
- Turn the temperature downto medium or medium-low and add the remaining ingredients. Cook, stirring,until the ground beef is completely cooked and liquid is gone (about 25-35 mins.) More Creole seasoning and red pepper may be added for that Cajun at heart taste.I like to use Tony Chachere's.
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