3 Cajun/Creole Rice Recipes (with Seasoning Blend Recipe)


Whenever I am in Cajun country, the first thing I grab is a big plate of Cajun Dirty Rice with a side of greens. When I am at home, I make this dish as well. I always have a pint jar of canned chicken livers and a Pantry Pack of Spicy Cajun Rice on hand to fix with some sausage. Then I mix a Marinated Cucumber & Fresh Tomato Salad and I am set!

Spicy Cajun Rice is so versatile that you can make just about any meal of it or use it as a side dish to accompany any meal you choose. Below you will find not only the recipe for the Pantry Pack of Spicy Cajun Rice, but a recipe for Cajun Seasoning Blend and additional recipes for Dirty Rice, Louisiana-style, and Red Beans & Rice; just TWO ways of fixing this delicious rice.

The Cajun Seasoning Blend can replace just about any store-bought Cajun Seasoning and is fresher and cheaper to make. It is a recipe I adapted from Emeril’s archives for his Essence Seasoning.

Just an FYI; while the two terms are used interchangeably by many, Creole and Cajun cooking do have their differences. Both cuisines have their own intense flavors but to make it simple, I will tell you that the main difference is that Creole cuisine uses tomatoes, and Cajun food does not. So if you want a Creole dish with this rice, just add tomatoes!

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Cajun or Creole* Seasoning Blend

Cajun Seasoning Blend4Yields: about 3/4 cup

This is a medium-hot version of Cajun Seasoning, but nothing says you can’t add more cayenne pepper to really “jazz” it up!

Ingredients*
2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1/2 tablespoon cayenne pepper

*To make this a Creole Seasoning Blend, add 3 tablespoons of Tomato Powder

Directions

  1. Combine in a bowl and mix thoroughly.
  2. Store in an airtight container in a dry, cool, and dark place.

If stored properly, this Seasoning Mix will last 6 months. If vacuum sealed, it will be good for up to 3 years.

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Spicy Cajun Rice (Pantry Pack)

The ingredient amounts listed here are for each Pantry Pack. Make as many as you like. This pantry pack forms the basis for the remaining recipes listed below.

Ingredients
1/2 cup dried, minced yellow onion
1/4 cup dried, finely chopped green bell pepper
2 tablespoons dried finely chopped celery or celery flakes
1/2 teaspoon dried, minced garlic

1 tablespoon dried parsley leaves
1 teaspoon chicken bouillon granules
1 teaspoon-1 tablespoon Cajun Seasoning Blend (as listed above, according to taste)
1/2 teaspoon ground black pepper
1 bay leaf

1 cup short or long grain rice

Directions

  1. You will need 3 containers for this Pantry Pack. This easily fits into a quart Mason jar or a 1-quart Food Saver-type bag.
  2. Measure 1 cup rice into jar or bag.
  3. Measure vegetables next into a small baggie; dried onion, bell pepper, celery, and minced garlic should all fit. Push air out of the bag and fold bag into the quart jar or quart-sized bag.
  4. Measure all seasonings into another baggie; parsley, bouillon, Cajun seasoning blend, pepper, and the bay leaf. Push air out of the bag and fold bag into the quart jar or quart-sized bag.
  5. Seal, label, and date your jar/bag with the instructions for use.
  6. If stored properly, this Pantry Pack will last 1 year. If vacuum sealed, it will be good for up to 5 years.

To Prepare Spicy Cajun Rice

Spicy Cajun RiceMakes 4 servings

Ingredients
1 Pantry Pack of Spicy Cajun Rice
2 tablespoons peanut oil
2 cups water
Salt to taste, optional

Directions

  1. Rehydrate your bag of vegetables in 1 cup of boiling water, covered, for 30 minutes. Drain vegetables, reserving any liquid leftover.
  2. Add the peanut oil to a large saucepan. Add the vegetables and sauté on medium for about 5 minutes.
  3. Add the rice, cook, and stir it over medium heat until it begins to lightly brown.
  4. Add the seasonings and the water. Bring to a boil, reduce heat to simmer, cover and let cook about 15 to 20 minutes or until cooked through and most of the water has been absorbed.
  5. Use a fork to fluff before serving. Serve immediately.

For the Rice Cooker

Add everything to the rice cooker and add water to the 2-1/2 cup line. (Skip the vegetable sauté; just add all the ingredients to the cooker with peanut oil on top.) Give it a good stir to mix well. Close and set for regular rice.

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Cajun Dirty Rice

Zatarains Dirty Rice_RecipeMakes 6 servings

Ingredients
1 Pantry Pack of Spicy Cajun Rice
2 tablespoons peanut oil
1/2 pound (approximately 1 cup) chicken livers, chopped fine*
3/4 pound pork sausage, crumbled
2 cups water
Salt to taste, optional

Directions

  1. Rehydrate your bag of vegetables in 1 cup of boiling water, covered, for 30 minutes. Drain vegetables, reserving any liquid leftover.
  2. Add the peanut oil to a large saucepan. Add the vegetables and sauté on medium for about 5 minutes. Add in meat and sauté until browned.
  3. Add the rice, cook, and stir it over medium heat until it begins to lightly brown.
  4. Add the seasonings and the water. Bring to a boil, reduce heat to simmer, cover and let cook about 15 to 20 minutes or until cooked through and most of the water has been absorbed.
  5. Use a fork to fluff before serving. Serve immediately.

For the Rice Cooker

  1. Brown sausage and chicken livers in peanut oil.
  2. Add everything to the rice cooker and add water to the 2-1/2 cup line. (Skip the vegetable sauté; just add all the ingredients to the cooker with browned meat on top.) Give it a good stir to mix well. Close and set for regular rice.

Notes

*If you are not a fan of liver, replace with an additional 3/4 pound of sausage crumbles.

Use a variety of other proteins to make this a main dish meal. Try smoked sausage, Andouille sausage, diced ham, cooked chopped chicken, crumbled cooked bacon, raw shrimp, or any combination.

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Creole Red Beans & Rice
(with Vegan Option)

Makes 6 servings

Cajun Spicy RicePLEASE NOTE: Replace the chicken bouillon granules in the Pantry Pack with 1 teaspoon of vegetable bouillon and 1/4 teaspoon of mushroom powder for the VEGAN OPTION.

Ingredients
1 Pantry Pack of Spicy Cajun Rice
2 tablespoons peanut oil
3 cups cooked red kidney beans
1 cup diced tomatoes
2 cups water
Salt to taste, optional

Directions

  1. Rehydrate your bag of vegetables in 1 cup of boiling water, covered, for 30 minutes. Drain vegetables, reserving any liquid leftover.
  2. Add the peanut oil to a large saucepan. Add the vegetables and sauté on medium for about 5 minutes.
  3. Add the rice, cook, and stir it over medium heat until it begins to lightly brown.
  4. Add the seasonings, red beans, diced tomatoes, and water. Bring to a boil, reduce heat to simmer, cover and let cook about 15 to 20 minutes or until cooked through and most of the water has been absorbed.
  5. Use a fork to fluff before serving. Serve immediately.

 



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2 thoughts on “3 Cajun/Creole Rice Recipes (with Seasoning Blend Recipe)

  1. Rod says:

    This looks like something I definitely want to try. Ilove Cajun and the poster to this blog seems like she’s right on the mark, she should have her own TV show!

    1. Admin says:

      Hahahaha !!! Thanks Rod M. I am honored you would think so.

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