Time 1h15m Yield 4 Number Of Ingredients 13 Steps:
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat. Add bell pepper, onions, celery, 1/2 teaspoon of the Cajun seasoning, the paprika and red pepper; cook 2 to 3 minutes, stirring occasionally, until onions start to soften. Add sausage; cook 4 to 5 minutes or until sausage is heated through. Add sausage mixture, rice, tomatoes and broth to baking dish; stir to combine. In medium bowl, mix chicken, remaining 2 teaspoons oil and remaining 1 1/2 teaspoons Cajun seasoning; stir to coat. Place chicken on top of rice mixture; cover with foil. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with parsley.
Time 9m Yield 2 servings Number Of Ingredients 20 Steps:
Heat 2 tablespoons of canola oil in a large skillet over medium heat. Add the red pepper flakes, and let it infuse in the oil for 15 to 20 seconds. Add the leftover white rice, flaked catfish fillet, sauteed vegetables, Cajun seasoning, and the kidney beans. Stir to combine and cook until the mixture is heated through, about 3 minutes. Taste and season with salt and pepper, if desired. Transfer to a serving platter and serve. In a large pot, bring 5 1/4 cups of water to a boil over medium heat. Add the rice, turn the heat down to low and simmer until rice has absorbed all the water and is light and fluffy, about 15 to 20 minutes. Reserve 3 cups of cooked rice for round 2 recipe: Cajun Dirty Rice. Transfer the rice to a serving bowl and set aside. In a large skillet over medium-high heat, add 2 tablespoons of canola oil. Add the celery, green pepper, onion, garlic, and season with salt, pepper and cayenne pepper. Saute until slightly tender about 5 minutes. Add the fresh lemon juice and chopped parsley and cook for another minute. Reserve 1 cup of the sauteed vegetables for round 2 recipe: Cajun Dirty Rice. Transfer the vegetables to a serving bowl and set aside. While the vegetables are sauteing, heat a cast iron skillet or griddle over high heat. Brush the catfish with the remaining canola oil and then sprinkle both sides with Cajun seasoning. Place the catfish onto into the hot pan and cook, about 2 to 3 minutes on each side. Arrange the catfish on a serving platter and serve with rice and sauteed vegetables.
Time 1h15m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Pinch all the ingredients together, with your fingers, in a large casserole dish. Spread it all out into an even layer and bake, covered with foil, in a 350°F oven for 30 minutes. After 30 minutes, remove the dish from the oven and stir/smoosh (breaking up the pieces of sausage and beef into itty-bitty tiny bits) and add a little more water if it looks dry. Bake, uncovered, for an additional 30 minutes.
Time 1h15m Yield 10 Number Of Ingredients 18 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Rinse rice in a wire mesh strainer until water runs clear. Drain and set aside. Melt butter in a large, oven-proof casserole over medium-high heat. Add ground beef, country sausage, and chicken livers; cook and stir until browned, 5 to 7 minutes. Drain, leaving a little grease in the casserole. Add onion, celery, and bell pepper to the meat mixture; saute until translucent, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Stir in rice, chicken stock, water, 2 tablespoons parsley, Cajun seasoning, bay leaves, salt, pepper, thyme, and cayenne. Cover with foil. Bake in the preheated oven for 40 minutes. Remove from the oven and discard foil. Remove bay leaves and stir. Serve immediately garnished with parsley.
Time 1h30m Yield 6 Number Of Ingredients 21 Steps:
Heat oil in a high-sided pan over medium-high heat. Cook and stir pork until well browned and fat is rendered, 5 to 7 minutes. Add onion, celery, and bell pepper; saute until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, until vegetables continue to soften, about 5 minutes. Reduce heat to medium and add andouille sausage. Cook and stir to release some flavor, 2 to 3 minutes. Stir in chicken livers and rice until well coated. Season with salt, pour in broth, and bring to a simmer over medium-high heat. Add bay leaf and Worcestershire sauce. Cover tightly; reduce heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes. Add green onions and parsley; mix well. Continue cooking over low to medium-low heat until rice is tender, about 10 minutes more. Taste for seasoning and remove bay leaf before serving.
Time 50m Yield 6 servings Number Of Ingredients 12 Steps:
Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter. Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes. Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined. Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes. Top with the parsley before serving. Enjoy!
