cajun

Cajun Rice Skillet

1 Comment

I recently made my sister Tracy’s recipe for Skillet Fiesta. It’s on regular rotation at our house, and always a hit. So if you love easy, quick meals, check it out here: Skillet Fiesta. This particular day, a thought occurred to me – this would be really good made into a jambalaya-inspired Cajun dish! Sub out the meat and change the spices a little and BAM! (channeling Emeril here)… it goes from Mexican to Cajun. So that’s precisely what I did, and I have to say, I was impressed with myself. Ha! The family loved it too, which is always a win. If you are sensitive to spicy food, cut back on the Cajun seasoning and leave out the hot sauce, but my crew gobbled it up with no complaints on the spice level. I served it with corn and garlic bread, and I went back for seconds on the Cajun Rice Skillet. So, so good!! As a bonus, it was even better the second day. ~Erin

1 (13 oz. package) Cajun-style andouille smoked sausage, sliced thin (I use Hillshire Farm)

1 (10 oz. package) small shrimp, peeled and deveined

1 yellow onion, diced

2 medium bell peppers, diced (about 1 1/2 cups)

1 T. avocado or olive oil

4-5 cloves of garlic, minced

1 (14.5 oz.) can petite diced tomatoes

1 1/2 c. prepared beef bouillon

1 – 1 1/2 tsp. Cajun seasoning (I use Tony Chachere’s)

1/2 tsp celery salt

1 1/2 c. minute rice

2 green onions, sliced thin

a few dashes hot sauce (optional)

Serving suggestions: garlic bread, corn

Cook the shrimp according to your preference and set aside. I sprinkled mine very lightly with Cajun seasoning and grilled until done. Sometimes I air fry them. Either way is fine!

In a large skillet, brown the sausage slices on both sides over medium high heat. The sausage is fully cooked, so this step is solely to get some caramelization on the sliced sausages. Remove from heat, and drain on a paper towel lined plate. Set aside. Using a paper towel, carefully clean out any residual sausage grease from the pan.

Add the avocado oil to the skillet and sauté the onion, bell pepper, and garlic over medium heat just until the onions become translucent. (3-5 min.)

Stir in the canned tomatoes, prepared bouillon, spices, and rice. Stir well and then stir the sausage into the mixture.

Bring the mixture to a boil; reduce heat and cover loosely with foil. Simmer 5 minutes. Remove from heat and immediately stir in the cooked shrimp. Sprinkle with green onions.

Great served with garlic bread and corn!

Creole Chicken

Leave a comment

Ever since we watched the famed chef Justin Wilson cooking with our Pappaw (Dad’s dad) as little girls, I’ve loved Creole and Cajun foods.  I may have even done my best to narrate my cooking with that awesome accent of his now and then, but I digress.  This Creole chicken is a well flavored, mildly spicy, new family favorite.  ~Kathy

CreoleChickenLogo

Ingredients:
  • 4 boneless, skinless chicken breasts, trimmed of fat (about 2 lbs.)
  • ¾ c. onion, diced
  • 1 T flour
  • 1 can (15 oz) crushed tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 c. shredded parmesan cheese (not the powdered kind)
  • 2 tsp garlic powder
  • 2 tsp Cajun seasoning
  • ¼ tsp salt
  • ⅛ tsp. cayenne pepper
  • ½ tsp hot sauce
  • ¼ tsp black pepper

Instructions: 

  1. Trim fat from chicken and, if very large, cut breasts in half in order to expedite cooking.
  2. Heat a large non-stick skillet over medium-high heat (Note: there’s no need for oil since your goal for now is to sear it anyway). Add the chicken, quickly browning on both sides (chicken will finish cooking later).
  3. Remove the chicken from the pan to a dish and set aside.
  4. Reduce heat to medium, and stir in onions, softening for about 3 minutes in the bit of chicken fat that cooked out. Then stir in flour, cooking and stirring for about 1 minute. Add tomatoes, tomato sauce and cheese. Stir in spices.
  5. Return chicken to the pan and reduce the heat, simmering for 25 – 30 minutes, stirring regularly. Flip chicken over after about 12 minutes. Continue cooking until sauce has thickened a bit more and chicken has reached an internal temperature of 165° F.
  6. May be served over rice or on its own.

WW Freestyle Info.: When weighed with sauce, makes 6 six-ounce servings that are 3 points each. (Count rice separately to figure points for your preferred type and quantity of rice.)

Note: If your chicken is extra, extra lean you may need about a teaspoon of olive oil when you saute the onions, but I don’t normally need any to make this recipe.

Creamy Cajun Shrimp Pasta

3 Comments

Erin’s husband loves shrimp and brings a bunch home every year on his annual fishing trip to Louisiana. Erin rarely cooks it, however, because of the work to peel and devein it. On his most recent trip, he got wise and bought shrimp that’s already been peeled, deveined, de-tailed, and individually frozen. At last, all are happy… the cook & and shrimp-lovers alike.

This recipe was born on a Friday during Lent. It’s funny how sometimes your Lenten fasting meals can end up more decadent than your normal, weekly suppers, simply because you have to get creative. This is one of those meals. While being actually pretty low fat, you’re still able to treat yourself to a rich bowl of creamy, spicy pasta.

Ingredients:

  • 8 ounces whole wheat rotini pasta
  • 1 orange and 1 red bell pepper sliced
  • 1 red onion, sliced
  • 24 ounces raw, peeled & deveined shrimp, tails removed
  • Cooking spray
  • 1 T. olive oil
  • 2 – 4 cloves garlic, minced
  • 1 can petite diced tomatoes, undrained
  • 1 can mild Ro-Tel (tomatoes with green chilies), drained
  • 16 ounces fat free chicken broth
  • 4 ounces reduced fat cream cheese
  • 4 T. fat free half & half
  • Salt & pepper
  • 1 T. Cajun seasoning (such as Tony Chachere’s Original Creole Seasoning)
  • Shredded parmesan cheese, optional (not included in Weight Watchers calculations)
  • Chopped green onions, optional

Instructions:

Sprinkle shrimp lightly with salt & pepper.

In a large, nonstick skillet, sauté shrimp in cooking spray for about 5 minutes, flipping halfway through, or until shrimp are pink and opaque; set aside.

Clean the skillet with a damp paper towel (careful!).

Heat olive oil over medium heat and add bell peppers and onions; cook until onions are translucent and peppers are tender, stirring often.

Add garlic and continue to cook until fragrant (just 30 seconds or so).

Add tomatoes, Ro-Tel, chicken broth, Cajun seasoning, and uncooked pasta to the skillet; bring to a boil and cook for 10 to 12 minutes, stirring often, until pasta is al dente and most of the liquid is evaporated.

Stir in cream cheese until melted.

Add fat free half & half and stir to combine.

Stir in shrimp and heat through.

Top with shredded parmesan and green onions, if desired.

Serve hot.

WW Freestyle Info..:  Each 8 oz. serving by weight (about 1 heaping cup) is 5 points.  (Old SmartPoints: 6 SmartPoints.)