Cajun Fried Rice

Ingredients

• ▢ 4teaspoonsvegetable or grapeseed oil, divided
• ▢ 12ounceschicken andouille sausage, sliced into rounds or half-moons
• ▢ 8ouncespeeled shrimp, deveined and chopped
• ▢ 1teaspoonlow-sodium Cajun seasoning blend ▢ ½ white or yellow onion, diced
• ▢ 2cupscauliflower rice, thawed frozen, or fresh
• ▢ ¼teaspoonkosher salt
• ▢ 4scallions, thinly sliced, whites and greens separated
• ▢ 4clovesgarlic, minced or grated
• ▢ 3cupscooked brown rice, preferably day-old or thawed frozen
• ▢ 2tablespoonslow sodium soy sauce or gluten-free tamari
• ▢ 3large eggs, beaten
• ▢ Sriracha and/or Louisiana-style hot sauce, optional for serving

Instructions

• In a large pan, heat 1 teaspoon oil over medium-high heat.
• When the oil is hot, add the sausage in a single layer (work in batches if needed) and cook for 1 to 2 minutes per side, until browned. Transfer the sausage to a plate and set aside.
• Add the chopped shrimp to a plate or mixing bowl and season with the Cajun seasoning blend.
• Add 1 teaspoon oil to the pan and decrease the heat to medium.
• Add the onion, cauliflower rice, and salt and cook, stirring often, for 3 to 5 minutes, until the onions are soft and translucent and any residual moisture from the cauliflower has cooked off.
• Add the seasoned shrimp, scallion whites (reserve the greens for garnish), and garlic and cook for another 30 seconds to 1 minute, just until the garlic is fragrant and the scallions start to soften. It’s OK if the shrimp isn’t completely cooked through at this stage.
• Push everything to one side of the pan.
• Add the remaining 2 teaspoons of oil to the pan along with the brown rice and soy sauce.
• Stir to incorporate, increase the heat to medium-high, and cook without stirring for 2 to 3 minutes so the bottom starts to become crispy.
• Continue to cook, stirring occasionally, just until the rice is heated through.
• Push the rice to the side of the pan with the cooked vegetables and pour the beaten eggs into the pan. Use a spatula to scramble them until they are just barely cooked.
• Add the reserved andouille sausage to the pan and stir everything to incorporate.
• If needed, season with more salt. Serve immediately, garnished with scallion greens and (optional) hot sauce.

Air Fryer Cajun Shrimp Dinner

Ingredients

1 tablespoon Cajun or Creole seasoning

24 (1 pound) cleaned and peeled extra jumbo shrimp

6 ounces fully cooked Turkey/Chicken Andouille sausage or kielbasa*, sliced

1 medium zucchini, 8 ounces, sliced into 1/4-inch thick half moons

1 medium yellow squash, 8 ounces, sliced into 1/4-inch thick half moons

1 large red bell pepper, seeded and cut into thin 1-inch pieces

1/4 teaspoon kosher salt

2 tablespoons olive oil

Instructions

In a large bowl, combine the Cajun seasoning and shrimp, toss to coat.

Add the sausage, zucchini, squash, bell peppers, and salt and toss with the oil.

Preheat the air fryer 400F.

In 2 batches (for smaller baskets), transfer the shrimp and vegetables to the air fryer basket and cook 8 minutes, shaking the basket 2 to 3 times.

Set aside, repeat with remaining shrimp and veggies.

Once both batches are cooked, return the first batch to the air fryer and cook 1 minute.

Texas Tamale Balls

MEATBALLS

1 pound lean beef

1 pound pork sausage

¾ - 1 cup V-8 juice

4 eggs, beaten

1 ½ tsp garlic powder

2 Tbsp chili powder

1 tsp salt

1 tsp pepper

2 tsp cumin

2 tsp paprika

½ cup crushed chips, Fritos or any flavor Doritos

• 2 bts  chili sauce (12 oz each)

1 Tbsp chili powder

How To Make Texas Tamale Balls

To make the meatballs, mix the meats, V-8 juice, and eggs in a large bowl.

In a separate bowl, combine the remaining ingredients.

Add the dry mixture to the meat mixture. Be sure that all dry mix is evenly blended with the meat.

Preheat the oven to 350 degrees F. Pinch off a small amount of the mixture and roll into marble or bite-size balls. (I use a small cookie scoop, but either way works fine.)

Place the balls on two large cookie sheets with sides.

Bake for 25-30 minutes, depending on the size of the balls.

For the sauce, pour both bottles of chili sauce into a slow cooker. Add the chili powder and stir. Set the slow cooker on high.

Once the meatballs are cooked, transfer them to the slow cooker. After about an hour, turn the slow cooker to warm and serve.

Cajun Jambalaya

Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 lbs boneless skinless chicken thighs
- 1 lb andouille sausage, cut into 1/4 inch slices
- 1 large onion, chopped
- 2 celery ribs, diced
- 1⁄2 green bell pepper, diced
- 1⁄2 red bell pepper, diced
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon sweet paprika
- 1⁄2 teaspoon salt
- 1⁄4-1⁄2 teaspoon cayenne pepper (optional)
- 1 1⁄2 cups long grain rice
- 1 (14 ounce) can tomatoes, chopped, with juice
- 2 cups chicken broth or 2 cups stock
- 8 ounces medium shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley
- 3 green onions, finely chopped

Directions:
1. Preheat the oven to 350 degrees F.
2. In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
3. Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
4. Add rice, tomatoes with juice, and broth; bring to a boil.
5. Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
6. Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink.