CAJUN BURGERS
Meet the Cook: My family likes its food spicy. I found the original recipe for these burgers in a cookbook, then added and subtracted ingredients until they suited our taste. Cajun Burgers are always on the menu whenever we have company over for a backyard cookout. Like my husband, I was raised in the country. We have four children (20, 16, 13 and 9) and now a grandson, too! -Julie Culbertson, Bansalem, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Combine all seasoning blend ingredients in a small bowl or resealable plastic bag; mix well. , In a bowl, combine the first eight burger ingredients; shape into four patties. Cook in a skillet or grill over medium-hot heat for 4-5 minutes per side or until burgers reach desired doneness. , Serve on buns; top with sauteed onions if desired. Store remaining seasoning blend in an airtight container.
Nutrition Facts : Calories 394 calories, Fat 18g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 2246mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein.
CAJUN BEEF & RICE
Cajun rice from a restaurant or box can have a lot of sodium and fat. Here's a hearty, healthy way to trim it down. -Raquel Haggard, Edmond, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef, celery, green and red peppers, and onion over medium heat until beef is no longer pink, breaking up beef into crumbles, 8-10 minutes; drain., Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 12-15 minutes.
Nutrition Facts : Calories 291 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 422mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
SPICY CAJUN STEW
Packed with flavor, this dish is surprisingly quick and easy since it has just five ingredients. -Elizabeth Freise, Bryn Mawr, Pennsylvania More Cajun Chili Recipes»
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook sausage over medium heat until lightly browned; drain. Add tomatoes and broth. Bring to a boil. Stir in spinach. Return to a boil; cook for 2 minutes. Stir in the rice. Cover and remove from the heat. Let stand for 5 minutes. Stir with a fork.
Nutrition Facts : Calories 356 calories, Fat 25g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 1604mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 3g fiber), Protein 15g protein.
LOUISIANA BEEF STEW
Beef stew with tomatoes, carrots and raisins, flavored with molasses and served with steamed rice.
Provided by MaryLee
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h45m
Yield 8
Number Of Ingredients 16
Steps:
- Combine flour, salt, celery salt, garlic salt, black pepper, and ground ginger in a small bowl. Sprinkle the mixture evenly on to the beef.
- Heat a large heavy-bottomed pot on medium-high heat. Add the bacon drippings. Brown the beef in the pot, stirring as necessary. Drain excess fat.
- Add the diced tomatoes, onions, vinegar, molasses, and water to the pot and bring to a boil. Cover and simmer for 2 hours.
- Add the carrots and raisins and simmer for an additional 30 minutes, or until the carrots are tender. Serve with steamed rice.
Nutrition Facts : Calories 499.4 calories, Carbohydrate 57 g, Cholesterol 77.3 mg, Fat 19.2 g, Fiber 3.1 g, Protein 23.9 g, SaturatedFat 7.5 g, Sodium 611.2 mg, Sugar 22 g
SLOW-COOKER CAJUN BEEF STEW
Come home to a delicious beef stew that's slow cooked with vegetables, Caribbean jerk marinade, Gold Medal® all-purpose flour - a perfect Cajun-style dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h
Yield 4
Number Of Ingredients 7
Steps:
- Pour marinade over beef in resealable food-storage plastic bag or glass or plastic dish; coat beef with marinade. Let stand 15 minutes.
- Spray inside of 4- to 5-quart slow cooker with cooking spray. Place potatoes in slow cooker. Mix flour and Cajun seasoning; toss with beef and marinade, coating well. Place beef and marinade on potatoes. Add tomatoes.
- Cover; cook on Low heat setting 7 to 8 hours.
- Stir in stir-fry vegetables. Cover; cook on Low heat setting 15 to 30 minutes or until vegetables are tender.
Nutrition Facts : Calories 550, Carbohydrate 52 g, Cholesterol 100 mg, Fiber 6 g, Protein 41 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 320 mg
CAJUN BEEF STEW
A spicy beef stew made in the crock pot for a cold winter evening. Serve with hot bread for a delicious meal. Add an extra tablespoon of the Cajun seasoning if you like your food hot and spicy.
Provided by Karen From Colorado
Categories Stew
Time 9h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pour marinade over meat in a plastic food storage bag or dish; coat beef and let stand for 15 minutes.
- Spray the inside of a 4 to 5 qt crock pot with cooking spray.
- Place potatoes in the crock pot.
- Mix flour and Cajun seasonings; toss with beef and marinade, coating well.
- Place beef and marinade on top of the potatoes.
- Add the tomatoes.
- Cover and cook on low setting 7 to 8 hours or until beef is done.
- Stir in vegetables.
- Cover and cook on low setting for 30 minutes or until vegetables are tender.
CAJUN HAMBURGER STEAK
Hamburger steak is a great method of enjoying hamburger without the bread. This Hamburger Steak recipe has a little twist in that not only hamburger meat is used. You can made the burgers up and freeze for future use.
Provided by Dancer
Categories Vegetable
Time 50m
Yield 8 to 12 depending on size.
Number Of Ingredients 17
Steps:
- Sauté onions and bell pepper until wilted.
- Add green onions and saute a few more minutes.
- Add this to the meat mixture along with other seasonings and mix well.
- Form the steaks, and broil on each side until brown.
- Move the pan to the oven and add about 1/2 cup of water to the pan and cover with foil.
- Continue to cook at 350 degrees for about 15 minutes then use a meat thermometer to check internal temperature; it should be: no less than 160°F (medium) and 170°F (well done).
- Add more water if needed and brush a little water over the steaks.
- Continue to cook until desired temperature is achieved.
- Lower fire to 250°F, check and add water if needed and cook for another 5 minutes.
- Remove from oven, brush with water, and/or sauce and leave covered for about 10 minutes.
- On the side sauté some onions, bell pepper and mushrooms.
- Add seasoning and a little instant roux to make a sauce.
- You can also make a roasted pepper sauce.
- Pour sauce and some veggies on top of the steak, or just put them on the side.
Nutrition Facts : Calories 595, Fat 44.9, SaturatedFat 16.5, Cholesterol 197.8, Sodium 840.2, Carbohydrate 4.2, Fiber 0.6, Sugar 1, Protein 40.9
CAJUN HAMBURGER STEW
This is a hearty delicious stew. Just threw it together with pantry and frozen items I had. Yummy
Provided by barbara lentz
Categories Other Soups
Time 35m
Number Of Ingredients 20
Steps:
- 1. Place oil in a large pot over med. high heat. Once hot add onion and garlic. Cook until onions are softened. Add the beef broth and bring to a boil. Add the potatoes, carrots, paprika, rosemary sprig and bay leaves. Reduce heat to medium and cook until potatoes are tender.
- 2. Meanwhile in a skillet cook hamburger seasoned with celery salt until no longer pink. Drain and set aside.
- 3. Once the potatoes and carrots are fork tender remove the rosemary sprigs and bay leaves and discard. Add the hamburger to the stew. Stir in the crushed tomatoes and tomato paste. Stir until well combined.
- 4. Add the Cajun seasoning, brown sugar and Worcestershire sauce. Bring to a simmer. Add the okra and peas. Cook until 5 minutes. Stir in the parsley.
- 5. Taste and adjust for salt and pepper
CAJUN HAMBURGER SOUP
Make and share this Cajun Hamburger Soup recipe from Food.com.
Provided by KeyWee
Categories Meat
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- In a large soup kettle, cook beef & onion over medium heat until beef is browned.
- Drain.
- Add remaining ingredients & bring to a boil.
- Reduce heat & simmer, covered, for 1 hour, or until vegetables are tender.
- Discard bay leaf before serving.
Nutrition Facts : Calories 167.3, Fat 4.4, SaturatedFat 1.7, Cholesterol 24.7, Sodium 380.3, Carbohydrate 21, Fiber 5.1, Sugar 5, Protein 12.3
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- In a large bowl, sprinkle meat with flour and toss to coat evenly. Add the onions, celery, bell pepper, salt, black (and/or red) pepper and toss again to coat evenly.
- Heat oil in large saucepan or Dutch oven over medium-low heat. Add meat and the onions, celery and bell pepper and cook until meat has browned. You may have to de-glaze the bottom of the pan while browning by pouring a very small amount of water in the pot to prevent burning. Add the beef broth and bring to a boil. Reduce heat, cover and simmer 20 minutes.
- Add the carrots and the potatoes to the stew (you may have to add more water) and simmer covered 30 to 40 minutes until potatoes and carrots are cooked thoroughly.
- In a small bowl, whisk together the flour and water until the mixture is smooth. Add slowly to the stew stirring constantly. Continue cooking uncovered 5 minutes or until meat and potatoes are tender. Stir in the browning sauce or Kitchen Bouquet. Heat thoroughly and serve over rice.
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