Cajun Shrimp And Andouille Sausage Rice Skillet Recipe
Cajun Shrimp And Andouille Rice Skillet Recipe! Perfectly seasoned cajun jumbo shrimp. Paired with andouille sausage and Cajun-style rice.
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Cajun Shrimp And Andouille Rice Skillet Recipe:
Cajun Orzo and Bean Skillet (Vegan)
This one-pot cajun orzo skillet is so delicious! It features red bell pepper, black beans, corn, tomatoes and a generous amount of cajun spices. It is so rich and creamy, completely vegan and can be done under 30 minutes. Perfect weeknight healthy dinner that all your family will love!
Find the full recipe here:
BBQ SIDES 3 Ways
For me, the quality of the sides can make or break a bbq. In this video, I'm showing you 3 of my (non-potato salad) favorites.
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10 Chef's Knife:
ESCALI DIGITAL SCALE:
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7.25qt DUTCH OVEN:
12 CAST IRON SKILLET:
INSTANT READ THERMOMETER:
MY FAV STAINLESS BOWL:
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--RECIPE--
BAKED BEANS
▪175g/6oz chopped bacon
▪150g (1medium) white onion, small diced
▪50g (2 small) jalapenos, small diced
▪15g (5-6 cloves) garlic, minced
▪325g or 1.5c ketchup
▪100g or 1/4c molasses
▪50g or 1/4c brown sugar
▪30g or 1 3/4Tbsp worcestershire
▪30g or 2Tbsp yellow mustard
▪30g or 2Tbsp hot sauce
▪20g 1Tbsp + 1/2tsp apple cider vinegar
▪7g or 1Tbsp chili powder
▪2g or 1tsp black pepper
▪2x 425g/15oz cans cannellini beans with liquid
▪4x 425g/15oz cans cannellini beans, rinsed
▪200-400g or ¾-1.5c water
Add bacon to a heavy bottomed pot over medium heat. Stir and render fat for 10-15min until golden. Add in diced onion, jalapeno, and garlic. Stir, scraping up any bacon fond. Cook for about 10 min or until veggies have softened. Add ketchup, molasses, br sugar, worch, mustard, hot sauce, vinegar, chili powder, and pepper. Stir to combine. Add beans and about 200g water. Stir. Add additional 200g water if needed. Gently stir and bring to a simmer. Load into a 350F/175C to bake for 90 minutes, gently stirring 2-3 times during baking. Beans are done when thickened, but still a little saucy. Add water or sauce to thin slightly if needed.
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CREAMY SLAW
▪500g or 9c cabbage, thinly sliced
▪100g or 2 large carrots, julienned
▪100g or 1 small bulb Fennel, thinly shaved
▪100g or ½ small red onion, thinly sliced and rinsed
▪3-5 cloves garlic, minced/pressed
▪30g or 1 3/4Tbsp salt (for cure)
▪20g or 1 2/3Tbsp sugar (for cure)
▪150g or 3/4c mayo
▪30g or 2Tbsp grainy mustard
▪30g or 2Tbsp apple cider vinegar
▪30g or 2 1/3Tbsp sugar (for dressing)
▪2g or 1tsp black pepper
Combine veggies and garlic in a bowl and mix with the 30g salt and 20g sugar. Cover and allow mixture to sit and cure for 30min. Transfer to a salad spinner and spin to drain. Transfer back into a dry bowl. Add mayo, mustard, vinegar, 30g sugar, and black pepper into a high sided container (or blender) and blend with immersion blender. Drizzle most of dressing over the slaw mix and fold to toss. Add more dressing to taste if needed.
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STREET CORN (Elotes inspired) SALAD
▪1000g or kernels from 8 ears sweet corn, cut from cob
▪Neutral oil (avocado, canola, grapeseed etc)
▪Salt
▪75g or 2/3c cotija cheese, grated
▪20g/1 jalapeno, small diced
▪35-40g or 1 bunch of scallions (middle green part only)
▪20g or 1 med bunch cilantro, chopped
▪1 lime zest and juice
▪2-3 cloves garlic, minced/pressed
▪100g or 1/2c mayo
▪50g or 1/4c sour cream
▪2g or 1tsp black pepper
▪2g or 1tsp chili powder
Preheat large cast iron over high. Add about 3Tbsp neutral oil followed by the corn kernels and a large pinch of salt. Cook for 90 seconds then toss. Cook for another 3-4 minutes, tossing every 90 seconds. When corn beings to pop, it should be caramelized and done.
Transfer corn to a bowl and allow to cool slightly before dressing. Add in jalapeno, scallions, cilantro, lime zest and juice, garlic, mayo, sour cream, pepper, chili powder, and cheese. Stir to combine. Taste for seasoning - adjust with salt or lime juice if needed. Garnish with additional cheese.
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CHAPTERS
0:00 Intro
0:16 Baked beans
4:02 Creamy slaw
8:41 Street corn (elote inspired) salad
13:28 Let’s eat this thing
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Country (String) Green Beans: best green bean recipe
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-----------------------------------------------------------------------------------------------------------Country Style (String) Green Beans
Ingredients:
4 slices bacon, diced
1/2 onion, diced
2 pounds Green beans, cleaned and tipped
1/2 stick of butter
1 tablespoon salt and pepper blend
1 tablespoon garlic, minced
1/2 tablespoon full of all purpose seasoning
1/2 tablespoon of Old Bay seasoning
2 tablespoon sugar ( this ingredients is optional)
Directions:
Use your favorite soup pot, fry the bacon and onions together until the bacon becomes crispy.
And all of your remaining ingredients and cover the beans with water.
Bring the string beans to a boil and then reduce the heat to a simmer, and cover the pot with a lid.
Allow your beings to cook for one hour until they are extremely tender.
Taste your stream beans to see if you need to add more salt or pepper, and if you would like to sweeten them up a little bit at sugar.
Enjoy
#RayMackStyle #Stringbeans #Soulfood
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Cajun Sausage and Rice Skillet
You can call this recipe Jambalaya light because it's the same flavors and same technique in a faster, more simplified format, perfect for busy weeknights! FULL RECIPE BELOW. ????
PRINTABLE RECIPE:
INGREDIENTS
14 oz. Andouille sausage* ($3.99)
1 Tbsp cooking oil ($0.04)
1 bell pepper ($0.89)
1 tsp smoked paprika ($0.10)
1/2 tsp dried oregano ($0.05)
1/2 tsp dried thyme ($0.05)
1/4 tsp garlic powder ($0.02)
1/4 tsp onion powder ($0.02)
1/8 tsp cayenne pepper ($0.02)
1/8 tsp freshly cracked black pepper ($0.01)
1 15oz. can fire roasted diced tomatoes ($1.00)
1 cup long grain white rice ($0.62)
1.5 cups chicken broth ($0.20)
2 green onions, sliced ($0.20)
INSTRUCTIONS
1. Slice the sausage into ¼-½ inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Don't worry if the sausage begins to brown on the bottom of the skillet. That's extra flavor that will cook into the rice later.
2. While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute.
3. Add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute more to toast the spices.
4. Add the fire roasted diced tomatoes (with juices), rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
5. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.
6. After the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!
NOTES
*If you can not find Andouille in your area, use any smoked pork sausage.
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TIMESTAMPS
0:00 Intro
0:07 Brown the sausage in the skillet
0:15 Add bell pepper
0:19 Add spices
0:28 Add tomatoes, rice, and broth
0:37 Simmer
0:42 Stir and add green onion
0:52 Serve and enjoy!
Red Beans and Rice | Louisiana Style Red Beans and Rice Recipe
This is one of my favorite meals, comfort food at its best. We thank you for watching our videos and be sure and give the a like. #comfortfood #cajunmeal Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter:
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