Spicy Cajun Stew Recipes

Steps:

• In a large skillet, cook sausage over medium heat until lightly browned; drain. Add tomatoes and broth. Bring to a boil. Stir in spinach. Return to a boil; cook for 2 minutes. Stir in the rice. Cover and remove from the heat. Let stand for 5 minutes. Stir with a fork.

Steps:

• Heat the oil over medium-high heat in a large pot or Dutch oven. Cook the sausage until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the Cajun seasoning, garlic, peppers and onions and continue to cook until the vegetables are softened, 5 minutes. Add the clam juice, tomatoes and 4 cups water, scraping up any browned bits from the bottom of the pot, and increase the heat to bring to a simmer. Lower the heat slightly and simmer until the stew is thickened and the flavors are melded, about 30 minutes. Gently stir in the fish and shrimp. Cook, making sure the stew is not bubbling vigorously, stirring once or twice, until the shrimp and fish have just turned opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt and serve over rice.

Steps:

• Pour marinade over meat in a plastic food storage bag or dish; coat beef and let stand for 15 minutes.
• Spray the inside of a 4 to 5 qt crock pot with cooking spray.
• Place potatoes in the crock pot.
• Mix flour and Cajun seasonings; toss with beef and marinade, coating well.
• Place beef and marinade on top of the potatoes.
• Add the tomatoes.
• Cover and cook on low setting 7 to 8 hours or until beef is done.
• Stir in vegetables.
• Cover and cook on low setting for 30 minutes or until vegetables are tender.

Steps:

• In a 5-to-6-quart slow cooker, place sausage, onion, garlic, celery, and bell pepper. Sprinkle with flour and toss to coat. Add tomatoes and their liquid, 1/2 cup water, and cayenne; season with salt. Cover and cook until vegetables are tender, 3 1/2 hours on high (or 7 hours on low). Add shrimp and okra, cover, and cook until shrimp are opaque throughout, 30 minutes (or 1 hour on low).

Steps:

• In a large skillet saute sausage until lightly browned;drain.
• Add tomatoes and broth.
• Bring to boil.
• Add spinach.
• Return to a boil.
• Cook for 2 minutes.
• Add rice.
• Cover and remove from heat.
• Let stand for 5 minutes.
• Stir with a fork.

Steps:

• Put some good Louisana Blues on - don't be afraid to turn it up! Tab Benoit is a good choice. Or Doug Kershaw!
• Open a cold beer - to be authentic, find some Dixie Beer!
• Slice the kielbasa into bite size pieces. In a large skillet, saute the kielbasa until lightly brown. Drain. Add the tomatoes and broth. Bring to a boil, and cook for 2 - 3 minutes. Turn off the heat. Stir in the rice; cover and let stand for 5 minutes. Stir and serve.
• I added 1/2 a chicken breast, cubed and sauted in ground fresno pepper and garlic, and increased the broth to 2 1/2 cups and the rice to 1 1/4 cup. I also added crushed red pepper to the mix. Ground cayenne pepper or ground cajun spice coud be used instead of the fresnos. Kicked it up a notch, I must say. Certainly didn't add any Tobasco!

Steps:

• Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
• Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
• Stir through the coriander and serve with soured cream and crusty bread.

Steps:

• Season the chicken with salt and pepper to taste (The chicken can be marinated in olive oil and black pepper overnight. Add salt last minute if marinated) Make a dark roux- In a heavy iron skillet (prefer cast-iron), heat the vegetable oil over medium heat.
• Add the flour.
• With a wooden spoon, stir constantly and thouroughly, until the flour mixture reached an even chocolate color, about 15 minutes (black flecks means it's burned and will be bitter. Start over).
• Carefully add the onions, celery and Bell pepper.
• Stir constantly for 60 seconds.
• Add Garlic, stir to mix, and add the chicken.
• Stir to coat the chicken with the roux mixture.
• CAREFULLY and slowly, add the chicken stock.
• Chicken mixture can be transferred to a larger pot at this point. A Dutch oven is recommended.
• Cover the chicken with water, bring to a boil.
• Place the lid on the pot, reduce heat and simmer for 45-50 minutes.
• Stir occasionally, Sauce should be thickened.
• Just before serving, add chopped parsley to taste, season with salt and red pepper to taste.
• Serve over hot white rice.
• Hint: For saving leftovers, store the rice and the sauce in seperate containers.
• This prevents the rice from getting soggy.