Quick Cajun Skillet
- 1 cup long-grain rice
- 1 teaspoon vegetable oil
- 1 large onion (about 1 cup chopped)
- 1 large green bell pepper (about 1 1/2 cup chopped)
- 8 ounces turkey kielbasa
- 2 teaspoons bottled minced garlic
- 1 teaspoon Cajun-style seasoning blend
- 1 (14 1/2 ounce) can diced seasoned tomatoes (see note)
- 1 (8 ounce) can no-salt-added tomato sauce
- 1 (15 ounce) can red kidney beans
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- Bring 2 cups of unsalted water to a boil in a 2-quart saucepan. Add the rice,
cover, reduce the heat to low, and simmer for 17 minutes.
- Meanwhile, heat the oil on medium in an extra-deep, 12-inch, nonstick skillet.
- Peel and coarsely chop the onion, adding it to the skillet as you chop.
- Rinse and seed the bell pepper, and cut it into bite-size pieces. Add it to the
skillet. Raise the heat to medium-high.
- Cut the kielbasa link in half lengthwise. Cut each half into 1/4 -inch slices,
adding them to the skillet as you cut. Cook, stirring frequently, for 2 minutes
or until the onions are tender and begin to brown.
- While the sausage cooks, add the garlic and Cajun seasoning.
- Stir in the tomatoes and tomato sauce. Reduce the heat to medium-low.
- Rinse and drain the beans and add them to the skillet. Stir and simmer until
the beans are hot.
- Serve at once over a bed of hot, steamed rice.
Yield: 4 servings
Cook's note: Diced tomatoes come in lots of seasoning variations. This recipe
is flexible, but onions, garlic, basil and/or oregano are nice.
Approximate values per serving: 443 calories (15 percent from fat), 7 g fat
(2 g saturated), 37 mg cholesterol, 22 g protein, 74 g carbohydrates, 9 g dietary
fiber, 1,301 mg sodium
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