Cajun Skillet Recipes

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CAJUN CABBAGE SKILLET



Cajun Cabbage Skillet image

This easy skillet dinner comes together quickly, making it a perfect option for a weeknight. We used spicy andouille sausages to give the dish a little kick, but any type of sausage would work. Cooking at medium-high heat allows the sausage and vegetables to get nice and caramelized in a short amount of time, but if they ever start to overcook, stir in a splash of cold water to cool the pan down.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 2 to 3 servings

Number Of Ingredients 12

2 tablespoons canola oil
8 ounces chicken andouille sausages, sliced diagonally 1/4-inch thick (about 1 heaping cup)
1 small yellow onion, thinly sliced (about 2 scant cups)
Kosher salt
1/2 small head green cabbage, cored, halved crosswise and sliced 1/4-inch thick (about 6 cups)
1/4 teaspoon crushed red pepper
2 cloves garlic, minced
3 tablespoons apple cider vinegar
1 tablespoon unsalted butter
1/2 small sweet-tart apple such as Gala or McIntosh, cored and sliced 1/8-inch thick (about 3/4 cup)
1 large scallion, thinly sliced (about 1/4 cup)
Hot sauce, for serving

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.

ONE POT CAJUN CHICKEN AND RICE



One Pot Cajun Chicken and Rice image

Grab your favorite skillet and whip up this easy, ultra-flavorful Cajun Chicken and Rice! Made with just one pan, homemade Cajun seasoning mix, and ready in 30 minutes for a quick and simple family-favorite meal.

Provided by Tiffany

Categories     Main Course

Time 35m

Number Of Ingredients 10

4 boneless skinless chicken breasts (or chicken thighs)
1 teaspoon olive oil
2 teaspoons cajun seasoning
2 tablespoons butter
1 tablespoon honey
2 mangoes (diced (optional))
handful cilantro (chopped)
1 cup long grain white rice (uncooked)
2 1/4 cups chicken broth (I used low sodium)
1 tablespoon cajun seasoning

Steps:

  • Rub olive oil all over chicken. Season with Cajun seasoning all over.
  • In a large skillet over medium heat, melt butter. Once the butter is just melted, stir in the honey.
  • Add chicken to the pan and brown for 1-2 minutes on each side. Transfer to a plate and set aside.
  • Add rice, cajun, seasoning, and broth to the pan and give it a good stir. Bring to a boil.
  • Reduce heat to a simmer (medium-low), return chicken to pan (place on top of rice), cover, and cook for 15-20 minutes until chicken is cooked through and rice is tender.
  • Fluff rice with a fork and serve chicken and rice with a scoop of mangoes (or alternate option, see notes), fresh cilantro, and lime wedges for squeezing.

Nutrition Facts : Calories 404 kcal, Carbohydrate 59 g, Protein 29 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 628 mg, Fiber 3 g, Sugar 19 g, ServingSize 1 serving

CHEESY CREOLE BREAKFAST SKILLET



Cheesy Creole Breakfast Skillet image

Provided by Kardea Brown

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 26

1 1/4 cups mayonnaise
1/4 cup Creole or spicy mustard
1 1/2 teaspoons Cajun seasoning
2 teaspoons sweet paprika
1 tablespoon minced dill pickle
1 tablespoon hot sauce
1/2 teaspoon Worcestershire sauce
1 large clove garlic, minced
2 teaspoons minced chives
1/2 pound medium shrimp, peeled and deveined
2 1/2 teaspoons Miss Brown's House Seasoning, recipe follows
2 tablespoons unsalted butter
1/2 medium onion, chopped
1/2 medium green bell pepper, seeded and chopped
1/2 medium red bell pepper, seeded and chopped
6 ounces andouille sausage, sliced 1/4-inch thick
1 clove garlic, minced
6 large eggs, beaten
1/4 cup whole milk
1/2 cup shredded white Cheddar
2 tablespoons thinly sliced green onions
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done.
  • For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside.
  • Melt the butter in a large (12-inch) cast-iron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes.
  • Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar.
  • Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

CAJUN SAUSAGE AND RICE SKILLET



Cajun Sausage and Rice Skillet image

This easy Cajun Sausage and Rice Skillet is the perfect easy and filling weeknight dinner, packed with plenty of smoky-spicy flavor!

Provided by Beth - Budget Bytes

Categories     Dinner     Main Course

Time 45m

Number Of Ingredients 14

14 oz. Andouille sausage* ($3.99)
1 Tbsp cooking oil ($0.04)
1 bell pepper ($0.89)
1 tsp smoked paprika ($0.10)
1/2 tsp dried oregano ($0.05)
1/2 tsp dried thyme ($0.05)
1/4 tsp garlic powder ($0.02)
1/4 tsp onion powder ($0.02)
1/8 tsp cayenne pepper ($0.02)
1/8 tsp freshly cracked black pepper ($0.01)
1 15oz. can fire roasted diced tomatoes ($1.00)
1 cup long grain white rice ($0.62)
1.5 cups chicken broth ($0.20)
2 green onions, sliced ($0.20)

Steps:

  • Slice the sausage into ¼-½ inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Don't worry if the sausage begins to brown on the bottom of the skillet. That's extra flavor that will cook into the rice later.
  • While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute.
  • Add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute more to toast the spices.
  • Add the fire roasted diced tomatoes (with juices), rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
  • Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.
  • After the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!

Nutrition Facts : ServingSize 1.5 cups, Calories 547.75 kcal, Carbohydrate 50.8 g, Protein 22.23 g, Fat 28.8 g, Sodium 1328.93 mg, Fiber 4.15 g

CAJUN SHRIMP SKILLET



Cajun Shrimp Skillet image

There's plenty of sauce with these shrimp-I always have some bread on the side to soak it up. Make it your own by using your favorite amber beer or flavorful broth. -Mark Oppe, North Pole, Alaska

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

3 tablespoons butter
2 garlic cloves, minced
1/2 cup amber beer or beef broth
1 teaspoon Worcestershire sauce
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon dried oregano
1 pound uncooked large shrimp, peeled and deveined
Hot cooked grits, optional

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.

Nutrition Facts : Calories 186 calories, Fat 10g fat (6g saturated fat), Cholesterol 160mg cholesterol, Sodium 505mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

CAJUN SKILLET SHRIMP



Cajun Skillet Shrimp image

A Cajun shrimp recipe cooked in a cast iron skillet and served with crusted French bread. I have made this twice for my wife and I, and we both love it. Try a nice Chardonnay with the shrimp to top off the meal.

Provided by Alan Anderson

Categories     Seafood     Shellfish     Shrimp

Time 1h

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
2 cloves garlic
3 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon Cajun seasoning
1 pound uncooked medium shrimp, peeled and deveined
1 loaf French bread

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.

Nutrition Facts : Calories 533.2 calories, Carbohydrate 66.6 g, Cholesterol 195.5 mg, Fat 15.1 g, Fiber 2.9 g, Protein 32.2 g, SaturatedFat 6.8 g, Sodium 1394.8 mg, Sugar 3.4 g

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