cajun recipe

This quick and easy 30 Minute Chicken & Sausage Gumbo Recipe for Princess Tiana is sure to please your whole family. An easy one pot meal designed to help your kids explore the flavors of New Orleans and "Eat Like A Princess!"

30 Minute Chicken and Sausage Gumbo 

oz precooked andouille sausage

flour

tbsp butter

TBSP oil

green pepper, chopped

celery stalks, chopped

garlic cloves,

salt/pepper to taste (about 1/2 tsp each)

onion,

tbsp creole spice

diced tom

broth

rotisserie chicken

brown rice

TBSP fresh chopped parsley

Heat a large skillet over medium heat.

Place the 2 TBSP of oil into the pan...

Place the 2 TBSP of oil into the pan and allow to warm.

Add the sliced sausages to the pan, and...

Add the sliced sausages to the pan, and cook the sausage until browned, stirring occasionally, about 4 minutes, and then remove to a plate. Keep warm.

Add the butter to the skillet and allow to...

Add the butter to the skillet and allow to melt.

Add the onions, celery, and green pepper to...

Add the onions, celery, and green pepper to the skillet and cook, stirring occasionally, for 10 minutes.

Add in the minced garlic and allow it...

Add in the minced garlic and allow it to cook until fragrant, about 30 seconds.

Stir in the flour.

Add in the can of tomatoes, the cajun...

Add in the can of tomatoes, the cajun seasoning, and mix well to combine.

Slowly add in the chicken broth, about a...

Slowly add in the chicken broth, about a 1/4 cup at a time, stirring to combine well before each new addition.

Allow to simmer for 5 minutes, stirring occasionally.

Add in the shredded rotisserie chicken,the sliced sausage,...

Add in the shredded rotisserie chicken,the sliced sausage, stirring to mix well, and allow to warm through, about 5 minutes.

Top with fresh chopped parley and rice and...

Top with fresh chopped parley and rice and enjoy!

Hailing from Louisiana, this chicken and sausage jambalaya is a classic Creole rice dish that features a fragrant medley of spices, vegetables, and smoky andouille sausage and tender chicken.

Chicken and Sausage Jambalaya

cooking oil

sausage

chicken

onion (diced)

green bell pepper (seeds removed, diced)

red bell pepper (seeds removed, diced)

celery (chopped)

garlic (minced)

tomatoes

smoked paprika

salt

cumin

oregano

basil

thyme

pepper

cayenne pepper

rice

chicken broth

shrimp

Heat oil over medium heat in a large dutch oven. Add the sliced sausage and chicken meat to the dutch oven and fry until lightly seared, about 5 minutes.

Add the onion, bell peppers, and celery and cook until the onion is soft. Add the garlic and cook for 1 minute.

Add the tomatoes, paprika, salt, cumin, oregano, basil, thyme, pepper, and cayenne pepper. Stir well.

Stir in the white rice and chicken broth. Bring the mixture to a boil then reduce the heat to medium-low, cover, and allow to simmer until the rice is just cooked (about 20 minutes), stirring every few minutes.

Stir in the shrimp (if using), cover again, and allow to simmer for another 5 minutes, or until the shrimp are cooked through.

This is a GREAT recipe ! Easy to make and amazing flavor. . Q: can  you freeze this?

Loved every bite of this and loved making it with chicken instead of my usual ham.

There is so much flavor in this dish, my whole family was so impressed. Great recipe!!

Jambalaya is my go-to order at our favorite take-out restaurant and I have to say this recipe is even better. Worth every step and now we can make this every time the craving strikes.

This recipe was so easy to follow and the chicken turned out super flavorful and perfectly cooked. I loved the sausage addition as well.

One-Pot Gumbo: A Flavorful Feast for the Whole Family

lb Andouille sausage, sliced

chicken thighs, cut into bite-sized pieces

lb large shrimp, peeled and deveined

vegetable oil

all-purpose flour

green bell pepper, diced

celery stalk, diced

garlic,

(14.5 oz) diced tomatoes

okra, sliced

bay leaves

Cajun seasoning

tsp smoked paprika

Salt and pepper,

white rice,

Fresh parsley, chopped,

Green onions, sliced,

In a large, deep skillet or Dutch oven, heat the vegetable oil over medium heat. Once hot, add the flour and whisk continuously to make a roux. Cook until the roux is a deep brown color, about 10-15 minutes.

Add the diced onion, bell pepper, and celery to the roux. Cook until the vegetables are soft, about 5-7 minutes.

Stir in the garlic, andouille sausage, and chicken thighs. Cook until the sausage is browned and the chicken is no longer pink, about 8-10 minutes.

Pour in the diced tomatoes with their juices, and add the bay leaves, Cajun seasoning, thyme, smoked paprika, salt, and pepper. Stir well to combine.

Gradually add the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally.

Add the shrimp and okra to the pot. Cook until the shrimp are pink and opaque, about 5-7 minutes.

Remove the bay leaves and ladle the gumbo over cooked white rice. Garnish with chopped parsley and sliced green onions. Serve hot and enjoy!

This Louisiana red beans and rice with sausage is rich with Cajun flavors and perfect for a comforting family dinner. Plus, it&#039;s super easy in one pot! Watch the video below to see how I make this in my kitchen.

Louisiana Red Beans and Rice

red kidney beans

extra virgin olive oil

Andouille sausage (sliced)

celery (diced)

onion

green bell pepper (diced)

garlic

black pepper

green onions (sliced, plus more for garnish)

parsley

Soak the beans. Make sure to soak the beans the night before cooking. Add the dry beans to a large bowl and cover with cold water by 3 inches. Soak overnight, then drain and rinse before cooking.

Sear the sausage. Heat the oil in a large pot over medium heat. Add the sausage and sear for 4 to 6 minutes on each side, until golden. You may have to work in batches to prevent crowding the pan. Remove and set aside.

Saute the veggies. Add the onions, celery, and bell pepper to the pot and saute for 8 to 10 minutes, until onions are beginning to caramelize. Add the garlic, Cajun seasoning, dried oregano, dried thyme, salt, and black pepper, and stir for another minute.

Simmer and cook. Add the sausage back to the pot along with the beans, broth, and bay leaves. Stir to combine, bring to a boil, then reduce the heat to a simmer. Cover the pot and cook for 1 hour, stirring occasionally. Remove the lid, and continue cooking for another 30 minutes, until the beans are tender and the liquid has reduced to your desired thickness. Use your spoon to smash some of the beans against the side of the pot, further thickening the liquid. Pro Tip: Cook the rice while the beans are simmering!

Add greens. Add the green onions and parsley to the pot, and stir to combine. Taste and season with any additional salt, to your liking.

Serve. Remove the bay leaves, then serve with rice. Garnish with additional green onions and parsley.

Pro-tip: Soak the beans with baking soda. This makes them easier on the digestive system but also reduces the dramatic red color. Less pretty, still delicious, and easier to digest.

Made this last night and loved it! Couldn’t help thinking that adding some shrimp at the end would be a hearty addition. Looking forward to my leftovers tonight.  Your recipes never disappoint.

My family loved this recipe. We had it on a cold damp night and it was very comforting and filling. We had cornbread in lieu of rice. Easy to make, not messy and very affordable. Thank you for all your great recipes.

Great recipe, I substituted Aleppo pepper for cayenne for a subtle heat. This will be a regular in our house and at the cabin.

Excellent dish! The entire family loved it, even my 2, 3 and 8 year old children! It brought back great memories of my grandma and mother making a very similar dish from the Cape Verde Islands. I used Chourico and it complimented all the spices. Thank you!

This was delicious!! I will definitely make it again. I didn’t have fresh parsley so I used dried. Came out perfect.

Lisa, I'm loving your recipes ! Made this tonight and it was flavorful and delicious! Since I only had canned beans I cut the liquid back to 3 1/2 cups and smashed some of the beans against the pot to make it nice and thick. Can't wait to have the leftovers for lunch today :)

https://www.youtube.com/watch?v=UCSHZlF5Asg

Red beans and rice is a classic Louisiana dish that hits all the right notes for Southern comfort food. It’s rich, flavorful, easy to make, and perfect for a cozy family dinner!

Being in the thick of winter calls for one thing—pure comfort food. And while I love making a big pot of chili for most weeknights, I also crave Cajun and Creole flavors from time to time. That's where this red beans and rice with sausage comes in. It delivers the same comforting and authentic Louisiana flavors that you guys love in my jambalaya, but in a creamy, bean-forward dish with smoky andouille sausage. And I sure do love anything with andouille sausage! I'm also using my homemade Cajun seasoning as an easy shortcut, though you can add individual spices if you'd like. I can't wait to hear what you think of it!

🖨  Printable Red Beans and Rice Recipe: https://downshiftology.com/recipes/red-beans-and-rice/
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► TIMESTAMPS:
00:00 Intro: Easy Red Beans and Rice
00:31 Soak the red beans overnight (small red beans vs kidney beans).
00:48 Slice the Andouille sausage. 
01:20 Dice the "holy trinity" of onion, bell pepper, and celery. 
01:55 Brown the sausage (in batches) in the pot. 
02:57 Saute the vegetables.
03:26 Add the seasonings, sausage, beans, and broth, then simmer.
04:16 Reduce the liquid and smash some beans on the side of the pot to thicken.
04:33 Finish it off with sliced green onion and parsley before serving.
04:56 Serve over rice. 
05:35 Taste test and tips.
06:33 More Cajun recipes and how to meal prep and store. 

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#redbeansandrice #cajunrecipes #mardigras

The Best RED BEANS AND RICE (Easy One-Pot Comfort Food)

Transport your taste buds to the heart of Louisiana with this grilled Cajun Steak and Shrimp Étouffée. Skip the rice and pile the spicy shrimp on top of your tender steak, saving the garlic bread to mop everything up. Get ready for a fiery, rich meal!

Cajun Steak and Shrimp Étouffée

New York strip steaks

Southwest Cajun dry rub, more as needed

unsalted butter

poblano chile, finely diced

tomato paste

thyme leaves, diced

celery seed

bay leaf

seafood stock

Worcestershire sauce

shrimp,

Louisiana hot sauce

Preheat the grill to medium-high heat

, with a cooler spot to 1 side. Clean the grates and wipe them down with a little oil using a paper towel.

Prepare the steaks

. Pat them dry and apply the Cajun seasoning on all sides. Allow them to rest at room temperature while the grill warms up.

Grill the steaks

. Place the steaks on the grill and allow them to sear directly over the coals for about 30-45 seconds before flipping. Continue to flip the steaks in this way until a crust has formed. Sear off the fat cap on the side. Move the steaks to the cooler side of the grill as needed if they are cooking too quickly. Cook until they are about 10° from your target temperature, medium-rare being 130-135°F. Pull them from the grill and rest under loosely tented foil.

Start the étouffée with the roux

Place the skillet over the coals to warm up, and add in the butter and flour. Whisk them together well to incorporate the flour, cooking out the raw flavor. Keep whisking as the roux will start to darken into a peanut butter color. This is where we want to be.

Add in the vegetables

Mix in the trinity of celery, onion, and poblano with the salt. Stir to coat the vegetables with the roux, and cook for a few minutes until they are slightly soft.

Cook out the tomato paste

Add in the tomato paste, garlic, thyme, Cajun spices, celery seed, black pepper, and bay leaf. Stir to mix everything, and cook for a couple of minutes until the tomato paste doesn&#8217;t smell raw.

Slowly add in the stock

Pour a little at a time, stirring to mix it in. After all of the stock has been added, pour in the Worcestershire sauce and allow the sauce to simmer for about 5-7 minutes. Stir on occasion, and look for the sauce to slightly thicken.

Fold in the shrimp

Add the shrimp gently, and fold them into the sauce. Allow them to cook for about 3-5 minutes, flipping once to make sure both sides have been cooked. They should be opaque and have about 120°F internal temperature.

Serve it up

Slice the steak against the grain and serve with the shrimp étouffée. Toast up a slice of bread with butter for the side. Garnish with fresh chopped parsley and more hot sauce.

https://www.youtube.com/watch?v=krWu-0uFsUM

►FULL RECIPE ► https://www.chilesandsmoke.com/cajun-steak-and-shrimp-etouffee/
_________________________________________________
Transport your taste buds to the heart of Louisiana with this grilled Cajun Steak and Shrimp Étouffée. Skip the rice and pile the spicy shrimp on top of your tender steak, saving the garlic bread to mop everything up. Get ready for a fiery, rich meal!

This dish is two recipes in one, combining a grilled Cajun steak (NY strip steak) with the spicy shrimp étouffée to top it.

Celebrate with this Mardi Gras surf and turf, and don't forget to toast up some garlic bread to soak up all of the drippings.
_________________________________________________

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0:32 Grilling the Cajun Steaks
1:23 Starting the Roux
1:44 Adding in Vegetables and Spices
2:20 Add Stock and Simmer
2:45 Fold in Shrimp
3:08 Serve

#shrimpetouffee #cajun #surfandturf

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The most viewed cajun recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

30 Minute Chicken and Sausage Gumbo...

Chicken and Sausage Jambalaya

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Louisiana Red Beans and Rice

Cajun Steak and Shrimp Étouffée

Top 5 cajun recipe recipes from across the web

The most viewed cajun recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

30 Minute Chicken and Sausage Gumbo...

Chicken and Sausage Jambalaya

One-Pot Gumbo: A Flavorful Feast fo...

Louisiana Red Beans and Rice

Cajun Steak and Shrimp Étouffée

The most viewed cajun recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine