Ragin Cajun Turkey Rice And Beans Recipes

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ONE-POT CAJUN RICE AND BEANS



One-Pot Cajun Rice and Beans image

One-Pot Cajun Rice and beans is a simple meal loaded with smoked sausage, beans, rice, and a super hearty flavor-packed meal. Good for the soul southern comfort food!

Provided by Wendie

Categories     One-pot Dishes

Time 35m

Number Of Ingredients 16

1 tablespoon olive oil
12 oz fully cooked smoked Beef Sausage Link, cut into ¼ inch slices.
1 cup onion, diced
4 cloves garlic, minced
1 teaspoon cajun seasoning
1 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
Pinch of red pepper flakes
1 ½ cups chicken stock
1 14.5 oz can diced tomatoes, do not drain
1 cup long-grain rice (I used Jasmine)
15.5 oz red kidney beans, drained
Fresh chopped parsley for garnish
Add salt to taste

Steps:

  • Heat a large 12-inch skillet (you need a lid) on medium-high heat and add in the olive oil. Add in the sausage and saute for about 5 minutes, remove sausages to a plate, and set aside.
  • Add in the diced onion and cook 3-5 minutes just until soft. Add in the minced garlic and cook another minute.
  • Add back in the sausages and sprinkle in the Cajun seasoning,, paprika, chili powder, onion and garlic powder, and red pepper flakes and mix until coated.
  • Add in the chicken broth, tomatoes, and rice, Turn up the heat a bit and bring it to a simmer and stir scraping the bottom from any browned bits.
  • Move the skillet to the smallest burner and reduce the heat to the lowest temp. Place the lid on the skillet and cook for 20 minutes ( do NOT remove the lid to peek) then turn the heat off and let it sit for 5-10 minutes without lifting the lid.
  • Remove the lid and stir in the drained beans and garnish with fresh chopped parsley.

Nutrition Facts : Calories 432 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 25 grams fat, Fiber 6 grams fiber, Protein 18 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1092 grams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

AUTHENTIC LOUISIANA RED BEANS AND RICE



Authentic Louisiana Red Beans and Rice image

Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.

Provided by MIAMI BEACH

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 11h30m

Yield 8

Number Of Ingredients 16

1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice

Steps:

  • Rinse beans, and then soak in a large pot of water overnight.
  • In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
  • Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
  • Stir sausage into beans, and continue to simmer for 30 minutes.
  • Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g

CAJUN RED BEANS AND RICE



Cajun Red Beans and Rice image

Make and share this Cajun Red Beans and Rice recipe from Food.com.

Provided by Alan in SW Florida

Categories     One Dish Meal

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 lb dried red kidney beans
9 3/4 cups water, divided
1 (14 1/2 ounce) can low sodium chicken broth
3 tablespoons vegetable oil
2 1/2 cups chopped onions, divided
1 1/4 cups fully cooked andouille sausages or 1 1/4 cups hot Italian sausage links, diced
1 cup chopped green bell pepper
1 cup chopped celery
6 garlic cloves, minced
2 teaspoons salt, divided
3/4 teaspoon ground black pepper, divided
1 teaspoon paprika
1/2 teaspoon cayenne pepper (ground red pepper)
1 1/2 cups long-grain white rice
3 tablespoons butter
1 bay leaf
1/2 teaspoon dried thyme

Steps:

  • Place kidney beans in large pot. Add enough water to pot to cover beans by 2 inches. Bring to boil. Remove pot from heat. Cover and let beans stand 1 hour to soften. Drain. Return beans to same pot. Add 7 cups water and chicken broth. Bring to boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Drain beans, reserving 2 cups of cooking liquid.
  • Heat vegetable oil in heavy large skillet over medium-high heat. Add 2 cups onions and saute' until beginning to soften, about 4 minutes. Add sausage, bell pepper, celery, and garlic. Reduce heat to medium and saute' until vegetables are tender, about 10 minutes. Stir in beans, reserved 2 cups cooking liquid, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and cayenne. Reduce heat to low; simmer until liquid thickens slightly, about 15 minutes.
  • Meanwhile, combine remaining 2 3/4 cups water, rice, butter, bay leaf, thyme, and remaining 1/2 cup chopped onion, 1 teaspoon salt and 1/4 teaspoon black pepper in a large saucepan. Bring to simmer over high heat. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand covered 10 minutes.
  • Spoon kidney beans into bowls. Top with rice and serve.

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