Cajun Skillet Recipes

SPICY CAJUN SAUSAGE AND RICE SKILLET

Steps:

• In a large nonstick skillet, cook and crumble sausage with onion and pepper over medium-high heat until no longer pink, 5-7 minutes., Stir in tomatoes, broth, Cajun seasoning, pepper and contents of rice bags; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 8-10 minutes. If desired, serve with hot sauce.

CAJUN SHRIMP SKILLET

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Stir in beer, Worcestershire sauce and seasonings; bring to a boil. Add shrimp; cook until shrimp turn pink, 3-4 minutes, stirring occasionally. If desired, serve over grits.

CAJUN SAUSAGE AND RICE SKILLET

Steps:

• Slice the sausage into ¼-½ inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Don't worry if the sausage begins to brown on the bottom of the skillet. That's extra flavor that will cook into the rice later.
• While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute.
• Add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute more to toast the spices.
• Add the fire roasted diced tomatoes (with juices), rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
• Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.
• After the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!

CAJUN HONEY BUTTER SALMON

Steps:

• Preheat oven to 400°F (200°C). Then in a small bowl, combine all the dry seasonings - dried parsley flakes, garlic powder, onion powder, smoked paprika or paprika, cajun seasoning, black pepper, and salt and set aside.
• In another bowl, combine butter and honey, mix until well combined, set aside.
• Pat dry salmon, then add a drizzle with olive oil on each fillet. Season both sides of salmon generously with dry seasoning, a add a squeeze of fresh lemon juice.
• Add a drizzle of olive oil to skillet or oven safe dish and place salmon fillets in the pan with a dollop of honey butter on each - do not overcrowd your pan. Set aside remainder of honey butter.
• Depending on the thickness of your salmon, bake for 10 -15 minutes or until flaky and internal temp reads 145°F. When salmon near done, around the 7-8 minute mark, add remainder of honey butter to the skillet.
• Remove from oven when done, spoon the sauce overtop of salmon, garnish with fresh parsley or cilantro and serve.

CAJUN SKILLET SHRIMP

Steps:

• Heat oil in a pan over medium heat. Saute garlic in the hot oil until brown, about 2 minutes. Add butter, Worcestershire, lemon juice, and Cajun seasoning. Let simmer until butter has melted through, 3 to 5 minutes.
• Mix shrimp and butter mixture together in a cast iron skillet. Place in the refrigerator and allow to set for about 20 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Remove the skillet from the refrigerator.
• Bake in the preheated oven for 10 minutes. Place the French bread into the skillet with the shrimp and continue to cook until shrimp are bright pink and bread is slightly brown on top, about 10 minutes more. Serve in the cast iron skillet and use the bread to dip up the sauce.

CAJUN SKILLET SURPRISE

Steps:

• Heat oil in a large heavy skillet over medium heat. Saute onion, celery, red bell pepper, green bell pepper, zucchini, and green chiles until the onion is tender. Remove vegetables from skillet, and set aside.
• Melt the butter in the same skillet on medium heat, being careful not to burn. Stir in flour until combined, then stir in salt and pepper. Cook flour mixture until brown, 3 to 5 minutes; stir continuously. DO NOT ALLOW THIS MIXTURE TO BURN.
• Stir in onion soup mix and water. Increase heat to medium high. Season with red cayenne pepper and crushed red pepper flakes. Stir in vegetables. If gravy is too thick, stir in warm water. Reduce heat to low.
• Heat a separate large heavy skillet over medium high heat. Saute chicken, sausage and shrimp until chicken is no longer pink, and juices run clear. Stir into vegetable mixture. Simmer for 35 minutes.

CAJUN CABBAGE SKILLET

Steps:

• Heat a large cast-iron skillet or high-sided saute pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside.
• Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5 to 7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6 to 8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water.
• Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3 to 4 minutes, stirring occasionally.
• Sprinkle with the scallion and serve immediately with hot sauce alongside.