Cajun in a Cinch: Creole Cream Style Red Beans

I hope everyone had a wonderful Thanksgiving full of family, friends, and of course great food!

Now you’re in need of a break from all the holiday cooking, but still craving something easy, warm, and comforting? This can of Creole Cream style red beans is a favorite of mine. When I used to do a lot of traveling this goodness in a can always came with me along with a bottle of Crystal hot sauce and pre-cooked Boiled Cajun Rice for a quick meal away from home.

Directions

In a large saucepan sauté 1 cup of trinity with 1 tablespoon butter and a teaspoon of extra virgin olive oil until soft.

Add 2 garlic cloves, minced & saute until fragrant

Add 1/2 to a pound sliced smoked sausage

Open can, add to pan and just add water or broth to desired consistency and mix thoroughly. Heat through and serve over Cajun boiled rice. Top with sliced green onions and hot sauce.

Tip: For a little extra zing, I like to add a few dashes of Tabasco pepper vinegar.

Cajun in a Cinch: Spicy Cream Style Navy Beans

A delicious Cajun bean dish anyone can have at home served over rice with sliced smoked sausage. Top with green Tabasco to add an extra bite.

Directions

In a large saucepan sauté 1 cup of trinity with 1 tablespoon butter and a teaspoon of extra virgin olive oil until soft.

Add 2 garlic cloves, minced

Add 1/2 to a pound sliced smoked sausage

Open can, add to pan and just add water or broth to desired consistency and mix thoroughly. Heat through and serve over Boiled Cajun Rice. Top with sliced green onions and hot sauce.

Serve with sliced garlic French baguette & enjoy.

Cajun in a Cinch: Cajun Jambalaya

Since the Cajun in a Cinch: Red Beans & Rice turned out so well I decided to give the Jambalaya a go.

This go around it is Louisiana’s Cajun Land Jambalaya Mix. I can now say I am a fan of this pre-made Jambalaya mix.

Directions

In a large saucepan sauté 1 cup of trinity with 1 tablespoon butter and teaspoon of extra virgin olive oil until soft.

Add 2 garlic cloves, minced

Add 1 bay leaf

Add 2 chicken breast, chopped, 1/2 pound smoked sausage, sliced,  and 1/2 pound andouille sausage, quartered. Cook until chicken is no longer pink.

Add 2 & 1/2 cups chicken broth and bring to a boil.

Add Jambalaya mix, stir well, and return to a boil.

Reduce heat to low, tightly cover pot, and simmer for 20 minutes.

Remove from heat and let stand for 5 minutes.

Fluff, serve, & enjoy!

Cajun in a Cinch: Rice & Gravy

A delicious and comfort go to that I have enjoyed since childhood. It is a staple in Cajun homes and throughout South Louisiana. I have been craving rice & gravy and decided we were having it for dinner. As I was looking through the kitchen for the ingredients, I realized I did not have any roast or stew meat and that meant no rice & gravy, but then I saw a few packages of gravy in the pantry and since I could not stop craving it, I figured I would serve it up Cajun in a Cinch style.

You will need

2 packages of gravy, brown or onion you could even mix the two

1-cup Boiled Cajun Rice

Chicken, beef, or vegetable broth

1 onion, diced

2 garlic cloves, pressed or minced

1 cup frozen peas and carrots, thawed

1-tablespoon butter

1-teaspoon extra virgin olive oil

Pinch of sea salt

Pinch of celery salt

Fresh ground pepper

Pinch oh thyme

Directions

First cook your Boiled Cajun Rice

Heat a large skillet over medium-high heat, add the butter and olive oil once hot add the onion and sauté until translucent at this point add the garlic and sauté for a few more minutes. Add the thyme and cook for 1 minute.

Mix in the gravy packet with 1-cup cold water and 1-cup beef, chicken, or vegetable broth. Cook according to package directions.

Tip: This dish would be great with my Cajun Candied Peppers. Chop them up or leave sliced for an added bite!

Cajun in a cinch: New Orleans Red Beans & Rice with Sliced Smoked Sausage

Every so often, I like to try Cajun & Creole pre-packaged dishes. As a result, while I was at the store I noticed Vigo brand Red Beans & Rice. After reading the label, Completely Seasoned Easy to Prepare Authentic New Orleans Recipe, I decided to give it a go.

It was delicious, and you cannot beat Red Beans & Rice in 30 minutes.

Click here to read the history behind Red Beans & Rice.

Directions

In a large saucepan I sautéed 1 cup of trinity I substituted red bell pepper for green since I already had some chopped  with 1 tablespoon butter and teaspoon extra virgin olive oil until soft.

Add 2 garlic cloves, minced

Add 1 bay leaf

Add 3 & 1/2 cups chicken broth and bring to a boil.

Stir in the package of red beans & rice and 1/2 – 1 pound sliced smoked sausage and bring back up to a boil. Give it a good stir and cover saucepan. Reduce heat to a simmer, cook for 20 – 30 minutes. Fluff and serve.

Garnish with sliced green onion, hot sauce, and Tabasco peppers.