Cajun and Creole Recipes
Quick Cajun Skillet
Yield: 4 servings
Ingredients
- 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 cups 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
Instructions
- 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.
Notes
Cook's note: Diced tomatoes come in lots of seasoning variations. This recipe is flexible, but onions, garlic, basil and/or oregano are nice.
Attribution
Approximate Per serving: 443 calories (15 percent from fat), 7g fat (2g saturated), 37mg cholesterol, 22g protein, 74g carbohydrates, 9g dietary fiber, 1,301mg sodium