Cajun Rice Salad Recipes

CAJUN RICE SALAD

Steps:

• Cook rice according to packet instructions. Cool the rice.
• Combine the cooked rice, peppers, chilli, red onion and celery in a salad bowl.
• Toss thoroughly with sufficient vinaigrette to moisten, and season to taste with the optional Tabasco.
• Sprinkle with the chopped spring onions and parsley before serving.

CAJUN RED BEANS AND RICE SALAD

Steps:

• Bring 1 1/2 cups water to boil in small saucepan. Stir in rice, 1/2 teaspoon salt, and 1 thyme sprig; return to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes.
• Transfer rice to large bowl; remove thyme sprig. Cool 5 minutes.
• Stir beans, bell pepper, and green onions into rice. Add oil, vinegar, Cajun seasoning, and 1 tablespoon chopped thyme; mix well. Season salad to taste with salt and pepper. Garnish with remaining thyme sprig and serve.

CAJUN RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Coat a 13" x 9" x 12" baking dish with non-stick cooking spray.
• Remove casing from sausage (unless using bulk sausage) and cook sausage in large non-stick skillet over med-high heat until browned, stirring to crumble. Remove from heat, remove sausage from skillet with a slotted spoon and set aside. Drain and wipe drippings from skillet with a paper towel.
• Heat oil in skillet over med-high heat. Add onion, celery, green pepper, garlic and saute for about 5 minutes or until tender. Remove from heat, stir in sausage, rice and remaining ingredients. Mix well.
• Spoon rice mixture into prepared baking dish, cover and bake in preheated 350 degree oven for about 1 hour, 5 minutes or until liquid is absorbed. Remove from oven, discard bay leaf and fluff rice with a fork. Sprinkle top with fresh parsley or green onion pieces if desired.
• Ready to serve and enjoy.

CAJUN WILD RICE

Steps:

• In a saucepan, combine the wild rice, chicken broth, water, sausage, onion, mushrooms and garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes, or until rice is tender. Remove from the heat, and stir in the cream of mushroom soup. It's that easy!

JAMBALAYA RICE SALAD

Steps:

• Prepare rice according to package directions; cool. In a large skillet, heat oil over medium heat. Add ham and onion; cook and stir until onion is tender, about 5 minutes. Add next 6 ingredients; cook and stir 2 minutes. Remove from heat; stir in vinegar., Combine rice, ham mixture, shrimp, celery and peppers. Refrigerate, covered, at least 2 hours. Add tomatoes; toss to combine. Sprinkle with green onions.

CAJUN RICE DISH

Steps:

• In a roasting pan, combine broth and rice; mix well. Cover and bake at 350° for 30 minutes. , Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add to rice. Stir in the vegetables, salt and Cajun seasoning. , Cover and bake 30 minutes longer or until rice is tender.