In a large non-stick skillet, saute smoked sausage over medium-high heat for 3-4 minutes or until browned.
Add the onion, celery, bell pepper, and garlic; saute 2-3 minutes.
Add the tomatoes, chicken broth, cajun seasoning, and cayenne pepper; stir to combine.
Bring mixture to a boil; stir in rice; cover; lower heat and simmer 15-20 minutes or until liquid is absorbed.
Stir in shrimp; cook 3-5 minutes or until shrimp turn pink.
Sprinkle Cajun spice evenly on each chicken
**This is Homemade Cajun Seasoning mix. Feel free to
egrees.
Spray medium size casserole with veggie spray; sprinkle both
large casserole dish, season with salt, pepper and Cajun seasoning.
Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet; drain fat.
Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.
Add rice and stir until rice is mixed in and coated with sausage and vegetables.
Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered.
Add fresh chopped green onions and parsley; fluff with a fork just before serving.
Serve with French bread and a garden salad.
Whisk together first 5 ingredients; set aside.
Toss together lettuce, tomatoes and onion. Divide between 2 plates.
Liberally coat chicken breast with Cajun seasoning.
Heat 1 tablespoon vegetable oil over medium-high heat; add chicken and fry until cooked through and crusty, about 4 minutes per side.
Transfer cooked chicken to plate and cut into crosswise thin strips.
Arrange chicken atop salad.
Spoon dressing over and serve.
Cook meat and onion until meat is no longer pink.
Add seasonings, tomatoes, okra and mushrooms, cover and cook on low for approximately 30 minutes.
We like this spicy, so I usually add more cajun seasoning than this recipe calls for.
Also, the longer this sits, the better it gets.
Serve over cooked spaghetti.
Fry bacon, drain on paper toweling; crumble and set aside.
Reserve 2 tablespoons grease.
In a medium sized mixing bowl, combine rice, water, tomato juice, tomatoes, onion, seasonings (liquid and dry) and bacon drippings.
Pour into a 2 quart buttered casserole; cover tightly.
Bake at 350* for 1 hour.
Uncover, stir and toss lightly with black-eyed peas.
Top with crumbled bacon pieces.
Cover and bake for about 30 more minutes.
Garnish with parsley, if desired.
slotted spoon into a casserole pan (4-5 quart).
Add the broth, soups, milk, Cajun seasoning and garlic powder. Bring
Light Brown Cajun Roux: In a black iron
9 x 9 inch casserole dish with non-stick spray
he next. Add 2 tsps Cajun seasoning, dried parsley, salt and
he cheeses, salt, pepper and cajun seasoning to taste. Cook just
Preheat oven to 350\u00b0.
Spray medium-size casserole dish with nonstick cooking spray.
Layer in casserole, rice, beans, onion, celery and cheese.
Season each layer with small amount of seasonings and hot sauce.
Pour chicken broth over casserole.
Bake uncovered in a 350\u00b0 oven for 30 to 35 minutes or until most of liquid is absorbed.
Makes 8 servings.
Preheat oven to 350\u00b0.
Spray medium size casserole dish with nonstick cooking spray.
Layer in casserole the rice, beans, onion, celery and cheese.
Season each layer with small amount of seasonings and hot sauce.
Pour chicken broth over casserole. Bake, uncovered, in a 350\u00b0 oven for 30 to 35 minutes or until most of liquid is absorbed.
Entire recipe makes 8 servings.
Combine 1st 4 ingredients and 1/2 can of fried onons.
Combine mushroom soup with soy sauce, cajun seasoning and milk. (I use a soup can full of milk).
Stir til combined.
Mix into remaining ingredients in casserole dish.
Top with remaining onions and bake at 350 for 30 minutes or until bubbly.
br>Season all pieces with Cajun seasoning. I use Tony Chachere
Whisk together mayonnaise, dressing, parsley, Cajun seasoning, lemon juice and lime