Quick Cajun Beans And Rice Recipes

CAJUN STYLE RED BEAN AND RICE SOUP

Steps:

• In a large pot over high heat, heat the oil. Add the bacon and saute for 2 minutes. Add the onions, bell pepper, garlic, bay leaves, sausage and ham hock and saute for 2 more minutes.
• Add the beans and saute for 2 more minutes. Stir in the Cajun-style seasoning, Worcestershire sauce and stock. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
• Add the salt, cover the pot and simmer for an additional 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock.
• Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.

CAJUN RED BEANS AND RICE

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.

QUICK CAJUN RED BEANS & RICE

Steps:

• Slice sausage and dice onion, bell pepper, and bacon.
• Drain and rinse beans.
• Add 1 quart + 1 cup of stock to large (5 quart) pot, as well as red beans and all seasonings except garlic.
• Bring beans to boil for 15 minutes then use a masher to break apart the beans.
• While the beans are boiling -- Brown sausage & bacon in a skillet. Remove meat from skillet but leave the drippings.
• Saute onion & bell pepper in skillet until onions are translucent. Add garlic in last few minutes.
• Add meat, onion, pepper, garlic, & drippings to the pot.
• Simmer for 15 more minutes, then serve with rice.
• Add remaining 3 cups to rice cooking pot and prepare rice as directed by instructions.

QUICK CAJUN BEANS AND RICE

Steps:

• Throw all of this into a Dutch oven or stock pot.
• Bring to a boil.
• Reduce heat and simmer until it smells so good you can't stand it! (At least one hour.).
• Serve over hot cooked rice. I prefer medium grain rice for texture.

CAJUN STYLE BEANS AND RICE

Steps:

• shape sausage into 1 inch balls and cook throughly, drain and set aside.
• In a large pot melt butter add onion, 1/2 c green onions, green pepper and garlic.Stir frequently, cook about 5 minutes until soft. Add chicken broth, pintos salt, pepper bay leaves, basil , hot sauce and sausage . Simmer 30 to 45 minutes, stirring frequently at end of cooking time mash some of the beans against the side of the pot for thick sauce. To serve place, place cooked rice in individual bowl, top with bean mixture and garnish with green onions. serve hot sauce on the side as well.

QUICK RED BEANS AND RICE

Steps:

• Cook rice according to package directions. Meanwhile, in a large saucepan, saute green peppers, onions and garlic in oil until tender. Add the Cajun seasoning, salt and pepper. Cook and stir for 3 minutes., Stir in the beans, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; cook for 5 minutes. Serve over rice.