Cajun Kale And Rice Recipes

CAJUN KALE, SAUSAGES, AND RICE

Steps:

• In a wide, heavy-bottomed saute pan with a lid, or a soup pot, heat 1 tsp olive oil over medium heat.
• Add sausage and lightly brown, 3-4 minutes.
• Remove sausage and set aside.
• Add remailing oil to same pot and saute onion, celery, and red pepper over medium heat for 4 minutes.
• Add garlic and cook and additional minute.
• Stir in rice to coat with oil.
• Add water, tomatoes, thyme, and salt.
• Place kaleon top without mixing in, cover, and boil for 2 minutes.
• turn heat to low, cover, and simmer for 20 minutes until rice is done (35-45 minutes for brown rice).
• Stir in reserved sausage and cheese (if using). Cover again for a minute to let cheese melt.
• Add your favorite hot sauce (I use Cayenne concoction).

CAJUN SCALLOPS AND RICE

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes. Remove from the heat and stir in the greens. Cover and set aside.
• Season the scallops with salt and sprinkle one side with the Cajun seasoning. Heat a large skillet over medium-high heat. Add the vegetable oil, then the scallops, spice-side down; cook until browned and crisp, about 3 minutes. Flip and cook until just cooked through, about 1 minute.
• Stir the parsley and scallion greens into the rice and season with salt. Serve with the scallops and lemon wedges.

CAJUN KALE AND RICE

Steps:

• Stir chicken broth, salt, oregano, paprika, garlic pepper blend, and cayenne pepper together in a pot over medium heat; bring to a boil
• Stir kale and rice into the boiling broth mixture; return the broth to a boil, place a cover on the pot, reduce heat to low, and continue cooking at a simmer until the rice is cooked through and tender, 20 to 25 minutes.

CAJUN KALE AND RICE

Steps:

• Stir chicken broth, salt, oregano, paprika, garlic pepper blend, and cayenne pepper together in a pot over medium heat; bring to a boil
• Stir kale and rice into the boiling broth mixture; return the broth to a boil, place a cover on the pot, reduce heat to low, and continue cooking at a simmer until the rice is cooked through and tender, 20 to 25 minutes.

SPICY RICE AND KALE

Steps:

• Bring broth and Cajun seasoning to a boil in a large heavy saucepan.
• Stir in rice and kale and bring back to a boil.
• Reduce heat to low, cover and cook until rice is tender and the liquid is absorbed, about 20 minutes for white rice and 30 minutes for brown rice.

SPICY RICE AND KALE

Steps:

• Bring broth and Creole seasoning to boil in heavy large saucepan. Stir in rice and kale and bring to boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes.