Cook ground meat in skillet with chopped onion and bell pepper.
Drain, then add 2 packages Cajun rice (Lipton brand). Follow directions on package.
Put in large casserole dish and bake for 20 minutes.
Then serve.
Cut up cooked chicken into 1/2-inch strips.
Combine with cooked rice and beans.
Mix well.
Can be served hot or cold.
For cold salad, chill all ingredients.
Follow rice directions on package.
Fry hamburger; drain.
Add sausages and onions.
Cook until done; drain.
Add cooked rice mix.
Put in sprayed casserole dish.
Top with cheese.
Place into a 350\u00b0 oven for 10 to 15 minutes or until cheese melts.
-----Gumbo--------.
Follow recipe on gumbo base container to
Brown ground beef in a large saucepan.
Drain fat.
Add all ingredients, except cheese and picante sauce.
Simmer until rice is tender and water is cooked out.
Transfer to large casserole dish.
Pour 3 tablespoons of picante sauce over mixture.
Spread Cheddar cheese over mixture.
Bake at 300\u00b0 for 10 minutes or until cheese is melted.
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
Light Brown Cajun Roux: In a black iron
Cajun seasoning mixture ingredients. Just mix
In fry pan, stir in ground beef and bell pepper.
Cook over medium high heat until beef loses 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.
trips.
For the Basmati Rice: In a 2-quart heavy
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.
Cook rice.
While rice is cooking, chop onions into
Pour chicken broth into rice cooker.
Crumble bouillon
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.
In a pot heat oil over medium-high heat.
Stir in onion, celery, carrot, garlic powder, Cajun seasoning, and salt; cook, stirring occasionally, 3-4 minutes.
Add broth; bring to a boil.
Stir in rice.
Reduce heat to medium-low.
Cover and simmer for 15 minutes.
Stir in black-eyed peas.
Cover and simmer for 5 more minutes.
Remove from heat and stir in parsley flakes.
Serve.
Cook rice and set aside.
Brown sausage in skillet with onion. Add Cajun spice and drain kidney beans.
Add to rice mixture and serve.
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.
eason the salmon with Seafood Cajun Seasoning.
In a medium
minutes.
Stir in Cajun Seasoning and cook 1 minute
Cook rice and beans according to package directions.
Pour into crock-pot and add sausage and tomato sauce.
Turn to low to keep warm.