How to Prepare Perfect Cajun Sausage & Rice

Delicious, fresh and tasty.

Cajun Sausage & Rice. In the US, the sausage is most often associated with Louisiana Cajun cuisine, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings. The pork used is most of the intestine. Once the casing is stuffed, the sausage is smoked again (double smoked).

Cajun Sausage & Rice If desired, serve with hot sauce. Andouille (Cajun Sausage) is a coarse-grained smoked meat made using pork, pepper, onions, and seasonings. Andouille is French in origin, but has also been brought to Louisiana by French or German immigrants. You can have Cajun Sausage & Rice using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Cajun Sausage & Rice

  1. Prepare 3 C. of Cooked Brown Rice.
  2. Prepare 1/3 C. of Onion, diced.
  3. Prepare 1 of Green Bell Pepper, diced.
  4. It's 1 of Red Bell Pepper, diced.
  5. Prepare 4 oz. of Kale, chopped.
  6. You need 1 tsp. of Garlic, minced.
  7. You need 1 Can of Red Beans, drained & rinsed.
  8. Prepare 1 of Turkey Smoked Sausage, halved & sliced.
  9. You need 2 tsp. of Cajun Seasoning (I used Tony Chachere's Creole Seasoning).

Andouille is mostly associated with Cajun cooking. Cajun Louisiana, New Orleans foods are some of the best food in the country. No matter if you are looking for Gulf shrimp, Crawfish, Alligator meat, Oysters, Turducken, or any other Cajun food. Cajun boudin is more like a meat stuffing packed into a hog casing and poached, grilled or smoked.

Cajun Sausage & Rice instructions

  1. In a skillet, on medium heat, cook onion, both bell peppers and garlic..
  2. After about 8 minutes add kale, cook another 6 minutes..
  3. Add sausage and beans. Toss together well and cook for about 10 minutes until warmed through..
  4. Add rice and seasoning. Mix together well. Heat through another 10 minutes. Enjoy!.

Some people eat it by squeezing out the good stuff from the casing — sometimes onto a cracker (Saltines appear to be the general cracker of choice), squirting some mustard on it and sitting on the back of your tailgate munching away and. Our award-winning Cajun sausages are made fresh and smoked daily. Our links are packed with flavor - in fact, they have so much flavor that we had to start making larger links! If you compare these sausages to other links of "Cajun sausage", you'll find that ours tend to be quite a bit longer on average - all the better for you! Like so many Cajun-style dishes, andouille was probably first brought to the U.