Tag Archives: Cajun food

Cleaning Up Dirty Rice

My family loves spicy food, especially Creole and Cajun. One of our favorite dishes is Dirty Rice. Traditionally, Dirty Rice is made with rice and leftover livers, gizzards, and hearts from poultry. There is plenty of bacon fat and butter, too. Because I’m the only one in the family who will eat liver, and because we try to follow a heart-healthy diet, I’ve had to lean up and clean up traditional recipes.

Here is my version of Dirty Rice. I use the Instant Pot electric pressure cooker, but I’ve made it in my cast iron dutch oven, stovetop, too. Just add cooking time and a bit more broth if you aren’t pressure cooking.

RECIPE

Not-too-dirty Rice

Makes 4 meal servings or 8 side servings

Ingredients:

  • 12 ounces turkey sausage
  • 1 Tbsp. safflower or Canola oil + 1 Tbsp. butter
  • 2¼ cups low-sodium chicken broth
  • 1 ½ cups medium grain brown rice (white rice will overcook)
  • 1 onion, diced
  • 1 rib celery, diced
  • 1/2 bell pepper, diced (should be green, but we like red)
  • 1 clove garlic, minced
  • 1 Tbsp. dried Cajun seasoning mix
  • salt and pepper to taste

Directions:

  1. Preheat pot without the lid using the sauté setting. When it’s hot, add the oil and butter.
  2. Brown the ground turkey sausage.
  3. Add the onion, celery, bell pepper, and rice. Sauté.
  4. Add the garlic and Cajun seasoning mix, remove from heat (hit “cancel”) and stir to “bloom” the spices.
  5. Pour in the broth and deglaze any cooked-on goodness to enhance flavor.  Secure lid to cooker, and set for 20 minutes (If using a stovetop pressure cooker, cook for 15 minutes).
  6. When cooking time is up, remove from heat (hit “cancel” and unplug), and allow pressure to drop on its own a minimum of 10 minutes.
  7. Release any remaining pressure. Carefully open lid and stir to fluff the rice.
  8. Taste test and add salt or pepper as needed.
  9. Serve as a side or main dish. Be sure to bake cornbread to go with it.

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July Fourth Jambalaya in a Jiffy

About four years ago, I posted my recipe for jambalaya. I updated it for the July fourth holiday. This time I used Johnsonville Andouille Sausage for a more traditional flavor. Since today’s high temperature is expected to be 97°, I’m cooking indoors in my air conditioned kitchen. Too hot for grilling today!

RECIPE

Jambalaya In A Jiffy
Makes 6 servings or 10 side-dish servings

Ingredients:

1 Tbsp. olive oil
2 cups chopped onion
2 cups chopped celery
3 cloves garlic, minced
½ pound Andouille flavored smoked sausage (cut in 1″ chunks)
1 cup uncooked brown rice (White rice will overcook)
1 10-oz can diced tomatoes and green chilies
2 cups broth or stock
3 Tbsp. tomato paste
1 8 oz. can tomato sauce
1 Tbsp. Worcestershire sauce
Cajun Seasonings to taste
Hot sauce (optional)
1 Bay leaf
½ pound frozen shrimp, cleaned and de-tailed

Directions:

Heat the oil in the bottom of a 6 quart (or 6 Liter) pressure cooker over medium high heat.  Sauté rice to brown, then add onion, celery, garlic, and sausage. Stir often until rice is browned, about 2 minutes.  Add all other ingredients except the shrimp.  Stir to mix.

Secure the lid to the pressure cooker and bring to pressure according to the manufacturer’s instructions.  Cook under pressure 15 minutes, then remove from heat.  Allow pressure to drop on its own for 10 minutes.

Release pressure according to the manufacturer’s instructions then remove the lid.  Caution: steam will be very hot! Fluff rice with a fork. Stir in frozen shrimp then return pan to medium heat.  Cook just until the shrimp are pink (about 5 minutes).  Remove bay leaf and serve!

This is a healthful, high-fiber dish you can enjoy hot and again in leftovers, such as jambalaya burritos.
Son of a gun gonna have big fun on the bayou! ♪

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Jambalaya in a Jiffy

We love Cajun dishes, but I lighten them as much as I can.  Instead of using the traditional Andouille sausage, I use a turkey bratwurst or a light sausage.  By request, here is my recipe for Jambalaya in a Jiffy:

RECIPES

Jambalaya In A Jiffy
Makes 10-12 servings

Ingredients:

1 Tbsp. olive oil
1 cup chopped onion
1 cup chopped celery
3 cloves garlic, minced
½ pound sausage (I use bratwurst cut in 1″ chunks)
1 cup uncooked brown rice (White rice will overcook)
1 10-oz can diced tomatoes and green chilies
2 cups broth or stock
3 Tbsp. tomato paste
1 8 oz. can tomato sauce
1 Tbsp. Worcestershire sauce
Cajun Seasonings to taste
Hot sauce (optional)
1 Bay leaf
½ pound frozen shrimp, cleaned and cooked

Directions:

Heat the oil in the bottom of a 6 quart (or 6 Liter) pressure cooker over medium high heat.  Sauté rice to brown, then add onion, celery, garlic, and sausage. Stir often until rice is browned, about 2 minutes.  Add all other ingredients except the shrimp.  Stir to mix.

Secure the lid to the pressure cooker and bring to pressure according to the manufacturer’s instructions.  Cook under pressure 15 minutes, then remove from heat.  Allow pressure to drop on its own for 10 minutes.

Release pressure according to the manufacturer’s instructions then remove the lid.  Caution: steam will be very hot!  Stir in frozen shrimp then return pan to medium heat.  Cook just until the shrimp are thawed and warmed (about 5 minutes).  Remove bay leaf and serve!

This is a healthful, high-fiber dish you can enjoy hot and again in leftovers, such as jambalaya burritos (below).  Son of a gun gonna have big fun on the bayou!

JAMBARRITOS (jambalaya burritos)
Make 8 (4 servings, 2 per person)

Fusion cuisine combines the taste of Louisiana with Tex-Mex!

Ingredients:

2 cups leftover jambalaya
8 whole wheat tortillas
1 cup salsa
1 cup shredded Mexican blend cheese (I use lowfat Monterrey Jack and colby)
1 teaspoon chili seasoning
nonstick cooking spray

Directions:

Preheat oven to 350°F.  Spray a baking sheet with nonstick cooking spray.

In a quart bowl, combine the jambalaya, salsa, seasoning, and cheese. Divide into eights and spoon 1/8 into each tortilla.

Roll each tortilla to form a burrito and place on baking sheet.  Spray nonstick cooking spray over tops of burritos.

Bake for 30 minutes (use more time if using a stoneware baking sheet).  Remove from oven and let stand for 5 minutes before serving.


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Filed under Burritos, Chili and Stew, cooking, Healthful Eating, Recipes, Shrimp, Soups & Stews