Cajunlentilstew Recipes

25 EASY CAJUN RECIPE COLLECTION

25 Easy Cajun Recipe Collection image

Provided by insanelygood

Number Of Ingredients 25

Ingredients

Authentic New Orleans Gumbo
Cajun Chicken Pasta
Red Beans and Rice
Cajun Shrimp and Grits
Jambalaya
Smothered Chicken
Louisiana Deviled Crab Cakes
Smothered Cabbage and Potatoes
Cajun-Style Fried Deviled Eggs
Spicy Cajun Dipping Sauce
Cajun Shrimp Dip
Cajun Corn Maque Choux
Boudin Balls
Authentic Cajun Dirty Rice
Muffaletta Sandwiches
Cajun Black-Eyed Peas
Cajun Potato Salad
Hoppin' John
How To Make Cajun Onions
Cajun Pan Fried Brussels Sprouts
Cajun Cauliflower Bites
Oven Roasted Cajun Sweet Potato Wedges
Cajun Crab Dip
Cajun Aioli
Pineapple and Coconut Cajun Cake

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a Cajun dish in 30 minutes or less!

Nutrition Facts :

LENTIL STEW

Lentil Stew image

Provided by Michael Symon : Food Network

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons oil or other fat
2 pounds ground meat or sausage, optional
1 cup diced onion, shallot or leek
3 large ribs celery, sliced thin
2 carrots, cut into disks
2 cloves garlic, minced
1 teaspoon your favorite ground spice
1 pound brown or green dried lentils, rinsed
1 teaspoon your favorite dried herb
2 potatoes, cut into large chunks
Splash of vinegar, any type on hand
Fried eggs, if you like, for topping

Steps:

Heat a large pot over medium heat and add the oil. When hot, add the meat if using and brown for 3 to 5 minutes. Add the onions, celery, carrots, garlic and spice and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Add 6 cups water and scrape up any brown bits from the bottom of the pot. Add the lentils and herb and bring to a simmer. Add the potatoes and simmer until the lentils and vegetables are tender, about 45 minutes. Add a splash of vinegar to taste and serve the stew in bowls. A fried egg on top would be delightful.

LENTIL STEW

Lentil Stew image

This hearty stew is a favorite with our family, along with a basket of homemade breadsticks. Since lentils don't require the long soaking time that dried beans do, you can begin making this dish just an hour before supper-not the night before!-Carol Wolfer, Lebanon, Oregon

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 cup dried lentils, rinsed
2-1/2 cups water
2 teaspoons beef bouillon granules
1/2 pound ground beef, cooked and drained
2 medium carrots, sliced
2 cups tomato juice
1/2 teaspoon dried oregano
1/2 cup chopped onion
2 celery ribs, chopped
1 garlic clove, minced

Steps:

In a large saucepan, bring the lentils, water and bouillon to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the remaining ingredients. Return to a boil; reduce heat and simmer 20-30 minutes longer or until lentils and vegetables are tender.

Nutrition Facts : Calories 200 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 628mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 11g fiber), Protein 17g protein.

26+ CAJUN RECIPES FROM THE BIG EASY (+CAJUN AIOLI WITH GARLIC)

26+ Cajun Recipes From the Big Easy (+Cajun Aioli with Garlic) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories Main Course

Time 34m

Number Of Ingredients 5

Ingredients

Juice from half a lemon
3 minced garlic cloves
1/2 teaspoon each sea salt (black pepper, cayenne pepper, garlic powder, parsley, and Cajun seasoning)
1 Tablespoon olive oil
1/2 cup olive oil mayonnaise

Steps:

Stir everything together in a bowl until smooth.
Refrigerate until you're ready to serve with fries.

Nutrition Facts : Calories 110 kcal, ServingSize 1 serving

CAJUN LENTIL STEW

Cajun Lentil Stew image

Louisiana-style chili. Does it get chilly in Louisiana? Spice this one up with some red pepper if you want to. You know I like dat.

Provided by PalatablePastime

Categories Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
3/4 cup chopped onion
2 cloves garlic, minced
1 1/2 cups water
1 bay leaf
1/2 cup brown lentils
1 (15 ounce) can tomatoes
1/3 cup dry red wine
3 tablespoons tomato paste
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon salt (to taste)
1/8 teaspoon pepper (to taste)
2 cups chopped zucchini

Steps:

In a 3-quart saucepan, saute the onion and garlic in oil until tender.
Add water and bay leaf; bring to a boil.
Stir in lentils and return to a boil.
Reduce heat and simmer for 30 minutes.
Stir in tomatoes, breaking them up; add wine, tomato paste, sugar, basil, oregano, thyme, salt and pepper.
Bring stew to a boil; then reduce heat and simmer 10 minutes; add zucchini and simmer 15 minutes more.
Discard bay leaf before serving.
Serve over grilled slices of polenta or steamed brown rice, if desired.

Nutrition Facts : Calories 190.4, Fat 4.2, SaturatedFat 0.6, Sodium 257.4, Carbohydrate 27.9, Fiber 10.4, Sugar 8.8, Protein 8.9

CREAMY LENTIL STEW

Creamy Lentil Stew image

Give lentil soup a refreshing twist with red, pink, or yellow varieties. After a simmer with garlic, ginger, thyme, and cinnamon, blend a third of the stew and pour it back in along with some coconut milk to to add body and richness.

Provided by Greg Lofts

Categories Gluten-Free Recipes

Time 45m

Number Of Ingredients 19

Ingredients

3 tablespoons unsalted butter
1 medium yellow onion, chopped
2 carrots, peeled and cut into a 1/4-inch dice
2 celery stalks, peeled and cut into a 1/4-inch dice
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon minced fresh ginger (from a 1-inch piece)
3 thyme sprigs
1 tablespoon curry powder, such as Madras
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
1 can (14.5 ounces) diced fire-roasted tomatoes
1/2 cup dried red, pink, or yellow lentils
1 quart low-sodium vegetable broth or water
1 cup coconut milk
1 tablespoon fresh lemon juice, plus more to taste
Chopped cilantro and/or scallions, for serving
Poached or fried eggs, for serving (optional)
Plain yogurt, chopped roasted pistachios, and/or extra-virgin olive oil, for serving (optional)

Steps:

Melt butter in a small pot or large saucepan over medium heat. When foam subsides, add onion, carrots, and celery and cook, stirring occasionally, until vegetables are beginning to soften but not developing any color, 8 to 10 minutes. Stir in garlic, ginger, thyme, spices, 2 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 1 minute.
Add tomatoes, lentils, and broth. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and creamy, 15 to 18 minutes. Remove and discard thyme. Transfer about one-third of soup to a blender; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape; or pulse several times with an immersion blender directly in pot to partially purée.) Stir purée back into pot, with coconut milk and lemon juice. Serve with any combination of serving suggestions.

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Cut the andouille sausage in just over half inch thick circles. Rinse the lentils, remove any impurities. Dice the onion, carrots, celery and garlic.
In a Dutch oven heat the olive oil over medium heat and brown the andouille. Remove it to a plate and set aside. Sauté the vegetables and garlic until soft, stir in the tomato paste and sauté for another minute or so.
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Bring to boil, then reduce the heat to medium-low and cover, leaving just a sliver of an opening. Simmer until the lentils are tender. Periodically check on the liquid of the stew and add a bit of water if needed.

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