Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Tuesday, September 4, 2012

Cajun Skillet Dinner

    By Kerrie

Hi!    Here is an easy one pan dinner – seasoned with creole/cajun spice, smoked sausage and bacon.    Your man will love it!


One 16 ounce pkg. of bacon – trimmed and cut in small pieces
13 ounce smoked sausage rope cut into ¼ inch slices
1 medium onion – diced (about 1 full cup)
2 Anaheim peppers – diced (about 1 cup)
1 cup celery – diced
2 Tablespoons minced garlic
One 14 ounce can diced tomatoes with garlic, basil and oregano (including the liquid)
1 can red beans – drained
2 ½ cups beef stock/broth
1 teaspoon Creole Seasoning ( I use Zatarain's)
1 teaspoon ground black and red pepper  (I use McCormick’s HOT SHOT)
1 teaspoon smoked paprika
1 cup uncooked long-grain rice


To a deep dish skillet, add the trimmed and cut bacon.   Cook on medium high until crispy.    Remove bacon from pan and place on a paper towel to drain and cool.   Pour the bacon drippings out of the pan – no need to wipe it down.   Set cooked bacon aside.

To the same pan, add the sliced sausage and cook over medium heat for about 4 minutes until browned. 

Then, add the onions, peppers, minced garlic and celery.   Mix well and sauté’ with the sausage for another 3 minutes.

Now, top the mixture with the diced tomatoes, beef stock, seasoning, pepper and paprika.    Stir well to combine.

Next, top the mixture with the rice and bring to a boil – then cover and simmer on low for 20 minutes.

Now, top the mixture with the drained red beans and bacon.   Stir well to combine and cook for 5 more minutes on medium.   

 Serve warm.


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