Posts filed under ‘Cajun & Creole’

Cajun-Style Shrimp, Sausage, and Vegetable Skillet


Lately, this has become one of my favorite ‘brown and dump’ dishes. Saute each ingredient separately until golden brown and delicious (gbd), then put them in a bowl until ready to combine the dish.

1/2 pound shrimp, peeled and deveined
1/2 pound smoked sausage, sliced
1 zucchini, sliced
1 onion, sliced
1 bell pepper, sliced
1 rib celery, sliced
salt, to taste
pepper, to taste
cayenne, to taste
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon thyme
oil for sauteing

Begin by mixing the dry seasonings together and set aside

Heat a large skillet with about a tablespoon of oil

First brown the sausage
once browned and cooked through, remove from the skillet to a large bowl
then brown each veggie separately, browning and adding to the large bowl
you may need to add more oil
end with the shrimp

Dump all the ingredients back into the pan from the bowl
add the seasoning mix
stir to combine and heat through

May 10, 2018 at 4:38 pm Leave a comment



Wikipedia defines étouffée as a dish found in both Cajun and Creole cuisine typically served with shellfish over rice, from French meaning ‘to smother or suffocate’.

16 ounces protein (thinly sliced chicken, shrimp, craw fish)
4 ounces pork (plain ground, sausage)
1/4 cup fat (butter, oil, bacon drippings)
1/4 cup flour
1 onion, diced
2 ribs celery, diced
1 bell pepper, diced
1 plum tomato, diced
1  1/2 cup stock
2 cloves garlic, minced
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne, more or less if you want
1 teaspoon dried oregano
salt and pepper

In a heavy-bottom pot melt and heat the fat
add pork and cook through, remove from pot, and set aside
whisk in flour, breaking down any lumps that form
cook for approximately 5 minutes, forming a blonde roux

Add onions and garlic, stir
add celery, tomato, and bell pepper, stir and heat through

Stir in seasonings to combine well
add stock and cook until it begins to thicken

Add protein and stir to combine
cover, reduce heat, and simmer for 15 minutes

Season to taste

Serve with rice

March 25, 2014 at 12:16 pm Leave a comment

Red Beans & Rice – A small batch


A Creole dish traditionally made on Mondays from Sunday-dinner leftovers of pork, smoked sausage, or ham, when the woman of the house was busy with laundry. Since I used bacon in my recipe, it’s not considered authentic, but it’s easier than dealing with a ham hock and still quite tasty.

3-4 slices bacon, diced
1  15 ounce can small red beans, reserve liquid
1 rib celery, chopped
1 garlic clove, minced
1/2 an onion, chopped
1/2 a bell pepper, chopped
1/2 teaspoon garlic powder
1/4 teaspoon red pepper
1 teaspoon brown sugar
1/2 teaspoon oregano
salt and pepper
rice, cooked

Fry bacon until crispy, remove from pan, leaving the bacon fat
sauté onion, celery, and bell pepper in bacon fat until softened
add garlic, garlic powder, salt, pepper, red pepper, oregano, and sugar
add beans with liquid and cooked bacon, cover and bring up to a boil, simmer for 20 minutes

Using a potato masher or bottom of a glass, mash beans to desired consistency, adding more liquid if necessary and cook for an additional 10 minutes

Add more water if necessary, adjust the seasoning, and serve with rice

For a vegetarian version, omit the bacon, saute the veggies in your favorite oil, and add liquid smoke to taste.

May 10, 2011 at 8:58 pm Leave a comment

Dirty Rice – A small batch

A Cajun dish that is traditionally made with chicken livers and giblets, giving it its ‘dirty’ appearance. Not being a fan of organ meats, I make mine with ground beef.

4 ounces ground beef
1/2 an onion, chopped
1/2 a bell pepper, chopped
1 rib celery, chopped
1 clove garlic, minced
1/4 teaspoon red pepper
1/4 teaspoon oregano
1/4 teaspoon garlic powder
salt and pepper to taste
oil for sautéing
1/2 cup cooked rice

Soften onions, bell pepper, and celery
add garlic and seasonings, heat through
add ground beef, cook until brown
add rice and heat through
season to taste

May 9, 2011 at 12:01 pm Leave a comment



1 chicken breast, cut up
12 inches kielbasa, sliced (1/2 store bought package)
1  dozen medium shrimp, peeled and deveined (or more)
1 green bell pepper, diced
1 large onion, diced
2 ribs celery, diced
2 cloves garlic, minced
1  14 ounce can diced tomatoes
1 cup chicken stock (or fish stock)
1 cup water
1 cup rice
1 teaspoon oregano
1 bay leaf
salt, pepper, and cayenne

brown kielbasa over high heat to render some fat
add chicken and brown
add onions, peppers, garlic, and celery and cook until tender
add some salt, pepper, oregano, and cayenne
add canned tomatoes, stock, and water
stir, bring to a boil
add bay leaf
add more seasoning if needed
bring to a boil
lower heat to simmer
add rice, stir, cover and cook for 15 minutes
then add the shrimp and cook for another 5 minutes

remove bay leaf

The Small Batch Version
It’s not exactly a small batch version; it’s just preparing the recipe in a way so it can be frozen in single serving portions to be enjoyed in the future.

Cook the jambalaya as written, but omit the rice. Then portion it out into 2 cup storage containers that can be used in the freezer. Don’t forget to label the containers, so you know what’s hiding.

When you have a craving for some spicy jambalaya, thaw the container in the refrigerator. Heat over medium heat adding 1/4 to 1/3 cup of water, once boiling, add 1/4 cup of rice, stir, and lower the heat. Cook for 15 minutes and serve.

August 12, 2010 at 11:49 am Leave a comment

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