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A bowl of white rice with Cajun beans and diced chicken, andouille sausage, peppers, and onions drizzled with Cajun remoulade sauce and served with cornbread.
Yield: 4 Servings
Cajun Chicken Strips
1 1/2 teaspoons Cajun seasoning
12 ounces boneless, skinless chicken thighs (about 2 chicken thighs)
Cajun Remoulade
1/4 cup light mayonnaise
1/8 teaspoon Cajun seasoning
1/2 teaspoon Tabasco sauce
1/8 teaspoon granulated garlic
1/8 teaspoon ground white pepper
1/8 teaspoon kosher salt
1 1/4 teaspoon finely chopped green onions
1 1/4 teaspoons chopped parsley
Seasoned White Rice
1 1/4 cups water
1/2 teaspoon kosher salt
Dash of white pepper
1/2 teaspoon margarine
3/4 cups white rice
Cajun Red Beans (makes about 4 cups)
1 teaspoon canola oil
1 cup chopped yellow onions
1/3 cup chopped green bell peppers
1/3 cup chopped celery
1 teaspoon finely chopped garlic
1 teaspoon smoked paprika
1 1/2 teaspoons Cajun seasoning
2 (15-ounce) cans of low sodium dark red kidney beans (not drained)
1/2 cup low-sodium vegetable broth or water
1/2 teaspoon kosher salt
3 tablespoons chopped parsley
Sauteed Peppers & Onions
1 teaspoon canola oil
1/2 cup thinly sliced yellow onions
3/4 cup thinly sliced green bell peppers
Oven Roasted Tomato and Andouille Sausage
2 (4-ounce) precooked andouille sausage links
1/4 cup water
1 plum tomato, cut into quarters
Big Easy Bowl
3 cups seasoned white rice
3 cups Cajun red beans
8 ounces chopped Cajun chicken thighs
2 cups sliced andouille sausage
1 cup sauteed peppers and onions
4 roasted tomato wedges
4 teaspoons thinly sliced green onions
1/2 cup Cajun remoulade
4 (3-inch) squares cornbread
Eggs, Gluten, Milk, Mustard, Soy, Wheat
Nutritional InformationTo Prepare Cajun Chicken Strips:
Sprinkle the seasoning over the chicken, place in a covered bowl or dish, and refrigerate for 1 to 2 hours to marinate. Preheat, clean, and season a grill over medium-high heat. Spray with nonstick pan spray. Grill the chicken for 5 to 7 minutes on each side until it reaches 165 degrees Fahrenheit or above with an instant-read thermometer. Remove the chicken from the grill and chop it into 1/2-inch pieces. Keep the chicken warm until ready to enjoy.
To Prepare Cajun Remoulade:
In a mixing bowl, combine all ingredients. Mix well. Cover and place in the refrigerator until ready to use.
To Prepare Seasoned White Rice:
Bring water, salt, pepper, and margarine to a boil in a medium saucepan with a tight-fitting lid. Stir in rice and reduce the heat to a low simmer. Cover the pan and cook for 20 to 25 minutes until the water is absorbed and the rice is tender. NOTE: If your pot does not have a lid, use a heavy plate or a sheet of aluminum foil to cover it.
To Prepare Cajun Red Beans:
Heat the canola oil in a 1-quart saucepan over medium heat. When the oil shimmers, add the onion, green pepper, celery, and garlic. Sauté for 2 to 3 minutes or until the vegetables are soft. Add the smoked paprika and Cajun seasoning. Stir and cook for 1 to 2 minutes until aromatic. Add the beans, bean liquid, and vegetable broth. Mix well to combine. Reduce the heat to low and smash some of the beans with the back of a spoon. Simmer for 20 minutes until the beans have thickened and the liquid reduces slightly. Stir in the salt and parsley, mixing well to combine. Keep warm until ready to enjoy.
To Prepare Sautéed Peppers and Onions:
Heat the canola oil in a skillet or sauté pan over medium heat. Add the onions and peppers. When the oil begins to shimmer. Sauté for 3 to 5 minutes until softened. Remove from the heat and keep warm until ready to enjoy.
To Prepare Oven Roasted Tomato and Andouille Sausage:
Preheat the oven to 400 degrees Fahrenheit. Pierce the andouille sausage a few times with a fork or sharp knife. Place on a small rimmed baking sheet with the water. Roast for 7 minutes; turn the sausages over and roast for an additional 7 minutes until the sausage is browned and is 165 degrees Fahrenheit or above with an instant-read thermometer. Remove the sausages from the oven and allow to cool slightly. Increase the oven to 425 degrees Fahrenheit while the sausages are cooling. Place the tomato wedges on the same baking sheet and coat them with nonstick pan spray or vegetable oil spray. Roast the tomatoes for 7 to 8 minutes until just golden brown. Remove the tomatoes from the oven. Slice the sausage into thin slices. Keep warm until ready to enjoy.
To Serve Big Easy Bowls:
Place 3/4 cup of seasoned white rice in the bottom of a large bowl and top with the following ingredients in order:
– 3/4 cup red beans
– 1/2 cup chicken
– 1/2 cup andouille sausage
– 1/4 cup peppers and onions
– 1 roasted tomato wedge.
Top each bowl with 1 teaspoon of sliced green onions and 2 tablespoons of Cajun remoulade. Enjoy immediately with cornbread!
Chef Tips:
– Use a combination of red and green peppers for a vibrant pop of color.
– Save a pan! Roast the sliced peppers and onions in the oven with the tomato wedges; they can go into the oven at the same time as the tomatoes.
– Extra red beans are great on tortillas, over rice, or eaten cold as a salad.
