Quick Cajun Style Skillet Recipes

CAJUN CABBAGE SKILLET

Steps:

• Heat a large cast-iron skillet or high-sided saute pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside.
• Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5 to 7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6 to 8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water.
• Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3 to 4 minutes, stirring occasionally.
• Sprinkle with the scallion and serve immediately with hot sauce alongside.

CAJUN SHRIMP SKILLET

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Stir in beer, Worcestershire sauce and seasonings; bring to a boil. Add shrimp; cook until shrimp turn pink, 3-4 minutes, stirring occasionally. If desired, serve over grits.

CAJUN CORNBREAD SKILLET

Steps:

• Heat oven to 400 degrees F.
• Heat 1 tablespoon of the oil in 10-inch cast iron or ovenproof skillet over medium-high heat until hot.
• Add sausage, onion and bell pepper; cook until sausage is browned and vegetables are tender, stirring occasionally.
• In large bowl, combine corn meal mix, buttermilk, eggs and remaining 3 tablespoons oil; blend well.
• Add corn, cheese and cooked sausage mixture.
• Wipe skillet clean with paper towel; spray with nonstick cooking spray.
• Pour batter into skillet.
• Bake at 400 degrees F. for 25 to 35 minutes or until golden brown and set.

CAJUN SKILLET SHRIMP

Steps:

• Heat oil in a pan over medium heat. Saute garlic in the hot oil until brown, about 2 minutes. Add butter, Worcestershire, lemon juice, and Cajun seasoning. Let simmer until butter has melted through, 3 to 5 minutes.
• Mix shrimp and butter mixture together in a cast iron skillet. Place in the refrigerator and allow to set for about 20 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Remove the skillet from the refrigerator.
• Bake in the preheated oven for 10 minutes. Place the French bread into the skillet with the shrimp and continue to cook until shrimp are bright pink and bread is slightly brown on top, about 10 minutes more. Serve in the cast iron skillet and use the bread to dip up the sauce.

CAJUN SKILLET SUPPER

Steps:

• In a large nonstick skillet over medium-high heat, cook the beef for 5 to 6 minutes, or until no longer pink, stirring occasionally to turn and crumble it. Drain and discard any liquid.
• Stir in the remaining ingredients. Bring to a simmer. Reduce the heat and simmer for 8 to 10 minutes, or until the flavors have blended, stirring occasionally.
• nutrition information
• (Per Serving)
• Calories: 327
• Total Fat: 5.0g
• Saturated: 2.0g
• Trans: 0.5g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.0g
• Cholesterol: 47mg
• Sodium: 133mg
• Carbohydrates: 45g
• Fiber: 9g
• Sugars: 11g
• Protein: 30g
• Dietary Exchanges
• 2 1/2 Starch
• 1 Vegetable
• 3 Very Lean Meat

JAMBALAYA SKILLET

Steps:

• In a large skillet, cook the chicken in butter over medium heat until no longer pink. Add the kielbasa, tomatoes, broth, green pepper and onion; bring to a boil. Stir in the rice, salt if desired and hot pepper sauce. Remove from the heat; cover and let stand for 5 minutes.

QUICK CAJUN-STYLE SKILLET

Steps:

• Over medium heat in a large skillet, heat oil.
• When oil is hot, add sausage.
• Cook until lightly browned.
• Add rest of ingredients.
• When mixture starts to boil, cover with lid.
• Reduce heat and simmer for 7 to 10 minutes, or until rice is tender.
• Remove from heat and let stand for 5 minutes.
• If desired serve with cornbread.