Cajun Spicy Tortilla Casserole

 

  • 1 pound ground round

  • 2 cans diced Rotel tomatoes

  • 1 envelope chili seasoning mix

  • 1 can pinto beans (optional)

  • 8-10 flour tortillas

  • 1 cup grated cheddar cheese

  • 1/4 cup celery, chopped

  • 1/2 cup onions, chopped

  • 1/4 cup bell pepper, chopped

Preheat oven to 350F. Brown meat with celery, onions and bell pepper. Add Rotel tomatoes, chil1 seasoning mix, and pinto beans to meat. Layer on 8 x 8 inch Pyrex dish, beginning with four flour tortillas, half of the meat mixture, then half of the cheese. Repeat layers once more. Bake for 30-40 minutes. Allow to cool 10 minutes before serving.

 

Cajun Sausage and Rice Skillet

 

  • 2 teaspoons vegetable oil

  • 1 cup pre-sliced mushrooms

  • 1 cup chopped onion

  • 1 tablespoon salt-free Cajun seasoning

  • 8 ounces andouille sausage, sliced

  • 2 (3 1/2-ounce) bags boil-in-bag long-grain rice

  • 4 cups fat-free, less-sodium chicken broth

  • 1 (15-ounce) can kidney beans, drained

  • 1/2 teaspoon salt

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, Cajun seasoning, and sausage; sauté 5 minutes. Remove rice from bags; add to pan. Stir in broth and beans. Bring mixture to a boil; cover, reduce heat, and simmer 10 minutes or until rice is tender. Stir in salt.

 

Redfish Jambalaya

 

  • 8 oz. Redfish fillet

  • ½ pound of favorite smoked sausage cut in small pieces

  • 4 yellow onions, chopped

  • 2 cloves garlic, chopped

  • 1/2 bell pepper, chopped

  • 1 stalk celery, chopped

  • 1/2 lb. margarine

  • One 10 oz. can ro-tel brand tomatoes (if available)

  • 4 oz. fresh mushrooms

  • salt and pepper to taste

Put all ingredients except redfish and smoked sausage into saucepan and cook until mixture starts to turn light brown. Season with salt and red pepper while mixture is cooking. Add redfish and sausage and cook 15 to 20 minutes longer. Mix with cooked rice freshly chopped onion tops. Serve hot.

Serves 6 to 8.

 

 

Cajun Shrimp And Sausage Vegetable Skillet

 

Cajun Shrimp and Sausage Vegetable Skillet is the BEST 20 minute meal packed with awesome cajun flavor with shrimp, sausage, and summer veggies.  This makes a great low carb meal and is also great for meal prep!

  • 1 pound large shrimp, peeled and deveined
  • 14 ounce pork or chicken sausage, sliced
  • 2 medium sized zucchini, sliced
  • 2 medium sized yellow squash, sliced
  • ½ bunch asparagus, sliced into thirds
  • 2 red bell pepper, chopped into chunks
  • Salt and Pepper
  • 2 Tablespoons olive oil
  • 2 Tablespoons Cajun Seasoning

INSTRUCTIONS

  • In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and cajun seasoning and toss until coated.
  • Add to a large skillet and turn to medium high. Cook for about 5-7 minutes until the shrimp is pink and the vegetables are tender.
  • Garnish with fresh parsley if desired and serve immediately.

 

Chicken Jambalaya

  • 1 chicken, cut up
  • 2/3 cup flour
  • 1 tbs chili powder
  • 1 tbs salt plus 1 tsp salt
  • 1/3 cup oil
  • 1 onion, chopped
  • 2/3 cup rice
  • 1 tsp garlic powder
  • 1 can whole tomatoes
  • 1/4 cup water
  • 1/4 tsp red pepper

In shallow dish mix together flour, chili powder and 1 tbs salt. Add chicken, dredge to coat. In Dutch oven place oil and heat to medium temperature. Add chicken and cook, turning about 10 minutes or until brown on all sides. Remove chicken and drain. Remove all but 1 tablespoon oil. Add onion, rice, and garlic. Stir fry 4 minutes or until golden brown. Add tomatoes, water, red pepper and 1 tsp salt. Mix well. Heat until mixture boils. Return chicken to pot. Make sure mixture covers chicken. Cover and bake in 350F oven for 1 hour, until fork can be inserted in chicken with ease.

 

Easy Cajun Jambalaya

 

Ingredients

  • 1 tbsp. olive oil
  • 1 Onion, finely chopped
  • 2 bell peppers, chopped
  • 1 lb. boneless skinless chicken breasts, cubed
  • 1 tsp. oregano
  • kosher salt
  • Freshly ground black pepper
  • 6 oz. andouille sausage, sliced
  • 2 cloves garlic, minced
  • 2 tbsp. tomato paste
  • 2 cups low-sodium chicken stock
  • 1 (15-oz.) can crushed tomatoes
  • 1 cup long grain rice
  • 2 tsp. Old Bay seasoning
  • 1 lb. shrimp, peeled and deveined
  • 2 green onions, thinly sliced

 Instructions

  1. In a large Dutch oven over medium heat, heat olive oil. Add onion and bell peppers and season with salt and pepper.
  2. Cook until almost tender, about 5 minutes. Stir in chicken and season with salt, pepper, and oregano.
  3. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more.
  4. Add chicken broth, crushed tomatoes, rice and Old Bay seasoning. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.
  5. Add the shrimp to the pot and cook until the shrimp is pink and cooked through, three to five minutes.

Frog Leg Sauce Piquante

 

Ingredients

  • 2 tablespoons canola oil

  • 4 pairs large frog legs

  • 2 tablespoons all-purpose flour

  • 1 cup diced onion

  • ¼ cup diced green bell pepper

  • ¼ cup diced celery

  • 2 cloves garlic, minced

  • 1 teaspoon salt

  • ¼ to ½ teaspoon cayenne pepper

  • 1 (28-ounce) can crushed tomatoes, with liquid

  • 2 cups seafood stock

  • 1 teaspoon hot sauce

  • ½ teaspoon dried thyme

  • 1 fresh bay leaf

  • 1 tablespoon chopped fresh parsley

  • 1 teaspoon fresh lemon juice

  • Hot cooked rice

  • Garnish: chopped fresh parsley

Instructions

1. In a large skillet, heat oil over medium-high heat. Add frog legs, and lightly brown on both sides, about 10 minutes. Transfer frog legs to a platter, and set aside.

2. Add flour to skillet, and cook, stirring constantly, until a tan roux forms, 4 to 5 minutes.

3. Add onion, bell pepper, celery, garlic, salt, and cayenne to skillet; cook until wilted, 3 to 4 minutes.

4. Add tomato, stock, ?hot sauce, thyme, and ?bay leaf. When mixture begins ?to simmer, reduce heat to medium. Simmer, uncovered, until sauce reduces by a third, 25 to 30 minutes, stirring occasionally.

5. Lay frog legs in sauce, and cook for 8 to 10 minutes, basting with sauce. Taste, and adjust seasoning, if needed. Stir in parsley and lemon juice. Remove bay leaf, and serve over rice. Garnish with parsley.   YUM YUM

Cajun Rice and Black-eyed Peas

 

  • One 16 ounce can black-eyed peas, drained

  • One 10-ounce can rotel tomatoes, drained

  • 3 cups rice, cooked

  • 1/2 teaspoon garlic salt

  • 2 tablespoons olive oil

  • 1/2 cup onion, minced

  • 1/2 cup bell pepper, minced

  • 1 teaspoon garlic, minced

  • 1/2 cup green onions, thinly

Preheat oven to 350F. Combine first 4 ingredients in large bowl. Heat oil in small pan. Add next 4 ingredients to hot oil. Sauté 5 minutes. Add to rice mixture. Stir well. Transfer to shallow 8 inch Pyrex dish, sprayed with non-stick spray. Sprinkle green onions on top. Cover. Bake until heated about 25-30 minutes.

 

 

Cajun Rice Dressing #2

 

  • 1-1/2 lb ground meat

  • 1/2 cup chopped bell pepper

  • 1 tsp cayenne pepper

  • 1-1/2 cup raw rice

  • 1 can cream of mushroom soup

  • 1 can of French onion soup

  • 2 stalks chopped celery

  • 1/2 cups chopped parsley

  • 1/2 cup onion tops

Mix all ingredients and pour into 12x9x2 inch pan – raw. Seal tight with foil. Place in preheated oven at 400F for one hour.

HACKBERRY STYLE BLACKEYED PEAS

Ingredients:

  • 1 (1-pound) package  Blackeye Peas
  • 2 tablespoons vegetable oil
  • 1 pound pickled pork, cubed to ½ inch
  • 1 large onion, chopped
  • 1 large green bell pepper
  • 3 stalks celery, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 10 cups lightly salted water or chicken broth
  • 2 bay leaves
  • Salt, pepper and/or hot sauce, to taste
  • Hot cooked rice
  • Hot buttered French bread
  • 1 bunch green onions, sliced

Directions:

  1. Rinse and sort peas.
  2. Heat oil in a large pot over medium-high heat. Add pickled pork; sauté 5 minutes or until browned. Add onions, bell pepper, celery, garlic and tomato paste; sauté 15 minutes. Add water or broth and bay leaves; bring to a boil.
  3. Add blackeye peas, stir well and return to a low boil; cover, reduce heat and simmer 1½ to 2 hours or until peas are tender, stirring occasionally.
  4. If a creamier texture is desired, use the back of a spoon to mash up to one-fourth of the beans and stir well. Adjust seasonings to taste.
  5. Serve over hot cooked rice with hot buttered French bread. Garnish with chopped green onions.