Skillet Jambalaya

Cajun shrimp, andouille sausage slices, and a peppery tomato gravy served over brown garlic rice.

Ingredients

2 tablespoons olive oil 

3 cups chopped onions 

1 cup chopped green bell pepper 

1 cup chopped celery

1 lb medium shrimp 

7 bay leaves 

1 lb smoked sausage, sliced 

1 (26 5/8 ounce) can chopped tomatoes 

2 tablespoons chopped garlic 

2 teaspoons salt 

1 teaspoon cayenne 

1/2 teaspoon black pepper 

1/2 teaspoon dried thyme 

2 cups long-grain white rice 

1/2 cup barbecue sauce 

1/2 cup chopped green onion 

Directions

Heat the oil in a large skillet over medium heat.

Add onion, bell pepper and celery and saute for 7 to 8 minutes.

Add the shrimp and bay leaves and cook until the shrimp turn pink, about 2 minutes.

Add the sausage and cook for 2 to 3 minutes.

Add tomatoes (with juice), garlic, salt, cayenne, pepper and thyme. Cook for 10 minutes, stirring often.

Add the rice and stir to mix.

Cover and cook over medium-low heat for 30 minutes, or until the rice is done and liquid is absorbed.

Stir in barbecue sauce.

Remove from heat and let stand for 5 minutes.

Remove the bay leaves.

Stir in green onions.

Crawfish Etouffee

Ingredients

1 stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound peeled crawfish tails
2 teaspoons minced garlic
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
2 tablespoons finely chopped parsley
3 tablespoons chopped green onions

Directions

In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.

Recipe Courtesy of Emeril Lagasse

Cajun Crab Croquettes

Ingredients

6 teaspoons canola oil, divided
2 small onion, finely diced
1 cup finely diced green bell pepper
1 cup frozen corn kernels, thawed
3 teaspoons cajun seasoning, divided
2 lbs crabmeat, drained if necessary
2 large egg white
1 1/2 cups plain breadcrumbs, divided
1/2 cup reduced-fat mayonnaise
1 teaspoon freshly grated lemon zest

Remoulade Sauce
1/2 cup reduced-fat mayonnaise or yogurt
4 tablespoons reduced-fat sour cream
4 scallions, finely chopped
4 teaspoons chopped rinsed capers
2 tablespoons Dijon mustard
2 tablespoons sweet relish
1/2 teaspoon fresh ground pepper

Directions

Preheat oven to 425°F Coat a baking sheet with cooking spray.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion, bell pepper, corn and 1 teaspoon Cajun seasoning and cook, stirring, until the vegetables are softened, about 4 minutes. Transfer to a large bowl. Let cool for 5 minutes. Add crab, egg white, 1/2 cup breadcrumbs, mayonnaise and lemon zest. Mix well.

Divide the mixture into 8 equal portions (about 1/2 cup each). Form each portion into an oblong patty that's about 4 inches by 2 inches. Place on the prepared baking sheet. Combine the remaining 1/4 cup breadcrumbs, 1/2 teaspoon Cajun seasoning and 2 teaspoons oil in a small bowl. Sprinkle 1 heaping teaspoon of the breadcrumb mixture over the top of each croquette, then gently press it on.

Bake the croquettes until heated through and golden brown on top, about 20 minutes.

Remoulade Sauce

Combine mayonnaise, sour cream, scallions, capers, mustard, relish and pepper in a small bowl.Serve at room temperature or slightly chilled with croquettes.