SPICY CAJUN SAUSAGE AND RICE SKILLET
I created this easy skillet dish to use up the boil-in-a-bag rice in my cabinet. The result packs a lot of flavor. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 461 calories, Fat 12g fat (3g saturated fat), Cholesterol 122mg cholesterol, Sodium 1816mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 4g fiber), Protein 35g protein.
CAJUN-STYLE SAUSAGE AND RICE SKILLET
Make and share this Cajun-Style Sausage and Rice Skillet recipe from Food.com.
Provided by Beeracuda
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter or margarine in large skillet.
- Cut raw sausage into 1/2" pieces.
- Add sausage to skillet and fry on medium-high heat for 10 minutes, turning occasionally.
- Add onions and mushrooms, and saute for 5 minutes.
- Add uncooked rice, chicken broth, stewed tomatoes, cajun seasoning, black pepper, cayenne pepper, and hot sauce to skillet, and stir thoroughly.
- Heat until boiling, then cover, reduce heat to low and simmer.
- Simmer for 20 minutes, or until liquid is absorbed.
- Serve and enjoy.
Nutrition Facts : Calories 401.8, Fat 20.3, SaturatedFat 8, Cholesterol 42.5, Sodium 1110.9, Carbohydrate 38, Fiber 2.1, Sugar 5.4, Protein 16.5
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 CABBAGE SKILLET
This easy skillet dinner comes together quickly, making it a perfect option for a weeknight. We used spicy andouille sausages to give the dish a little kick, but any type of sausage would work. Cooking at medium-high heat allows the sausage and vegetables to get nice and caramelized in a short amount of time, but if they ever start to overcook, stir in a splash of cold water to cool the pan down.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 2 to 3 servings
Number Of Ingredients 12
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 SAUSAGE AND RICE
Make and share this Cajun Sausage and Rice recipe from Food.com.
Provided by Fluffy
Categories Meat
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine sausage tomatoes onion green pepper celery boullion steak sauce bay leaves sugar and hot pepper sauce in crockpot.
- Cover and cook on low for 8 hours.
- Remove bay leaves; stir in rice and 1/2 cup water.
- Cook additional 25 mins.
Nutrition Facts : Calories 311.2, Fat 16.2, SaturatedFat 5.4, Cholesterol 37.5, Sodium 900.7, Carbohydrate 30.9, Fiber 3, Sugar 7.1, Protein 10.6
SAUSAGE RICE SKILLET
Flavorful pork sausage, fresh zucchini and instant rice make this stovetop sensation a favorite. Everyone I have shared this recipe with tells me how delicious it is. -Connie Putnam, Clayton, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook the sausage until no longer pink; drain. Add the zucchini, onion, green pepper, oregano and garlic salt; cook and stir until onion is tender, about 5 minutes. Stir in V8 juice; bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until the vegetables are tender., Return to a boil. Stir in rice; cover and remove from the heat. Let stand for 5-7 minutes or until rice is tender. Fluff with a fork.
Nutrition Facts : Calories 381 calories, Fat 25g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 1153mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
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