CAJUN LITTLE ROCK RECIPES

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CAJUN CABBAGE WITH RICE RECIPE | ALLRECIPES



Cajun Cabbage with Rice Recipe | Allrecipes image

Really good and different casserole dish with a KICK! If you like Cajun, you'll love this recipe! One pan recipe...gotta love it!

Provided by AVALONFAAYRE

Categories     Rice Casserole

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 16

1 tablespoon vegetable oil
1 pound ground beef
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 (10 ounce) can diced tomatoes with mild green chilies, undrained
1 (8 ounce) can tomato sauce
½ cup long grain rice, uncooked
1 teaspoon salt
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
1 small head cabbage, chopped
1 cup shredded Colby cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan.
  • Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9x12-inch baking pan. Top with cabbage and Colby cheese.
  • Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.

Nutrition Facts : Calories 383.7 calories, CarbohydrateContent 26.9 g, CholesterolContent 67.4 mg, FatContent 21.6 g, FiberContent 5 g, ProteinContent 21.7 g, SaturatedFatContent 9.5 g, SodiumContent 850.5 mg, SugarContent 7.8 g

CHEESY CAULIFLOWER SOUP - THE PIONEER WOMAN – RECIPES ...



Cheesy Cauliflower Soup - The Pioneer Woman – Recipes ... image

Yesterday I made a cheesy version of my mom’s cauliflower soup because the weather outside, while still beautiful, has been just barely chilly enough

Provided by Ree Drummond

Categories     main dish    soup

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 10 servings

Number Of Ingredients 14

4 slices Thin Bacon, Cut Into Small Bits
1 whole White Onion, Finely Diced
1 head Cauliflower, Broken Into Small Florets
1/2 tsp. Cajun Spice, More To Taste
1/2 tsp. Black Pepper
2 qt. Low Sodium Chicken Broth
1/2 stick Butter
1/4 c. Flour
2 c. Whole Milk
1 c. Half-and-half
1/4 c. Sour Cream
3 c. Grated Monterey Jack Cheese, More To Taste
2 tbsp. Minced Parsley
Salt As Needed

Steps:

  • In a large pot, fry the bacon pieces over medium-high heat until crisp. Remove the bits from the pan and drain on a paper towel. Pour off the grease and return the pan to stove, leaving the bacon bits to the side for now.Add onions and cook over medium-high heat for 3-4 minutes. Add cauliflower, sprinkle with Cajun spice and black pepper, and stir, cooking for another 3 to 4 minutes, or until the cauliflower starts turning golden brown. Pour in chicken broth, stir, and reduce the heat to simmer. Cook for 15 minutes. After that time, you can use an immersion blender to puree slightly or all the way if you prefer. (Or use a regular blender; just don't fill too full.)In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it becomes thick. Remove from the heat and stir in the half and half. Pour the white sauce into the soup. Turn the heat to medium-high and bring back to a boil for 3-5 minutes. Reduce the heat to low and stir in the sour cream and cheese until fully melted. Stir in the parsley.Taste and adjust seasonings. Serve with a little extra cheese, a sprinkle of bacon, and a sprinkle of parsley.

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CHEESY CAULIFLOWER SOUP - THE PIONEER WOMAN – RECIPES ...
Yesterday I made a cheesy version of my mom’s cauliflower soup because the weather outside, while still beautiful, has been just barely chilly enough
From thepioneerwoman.com
Total Time 45 minutes
Category main dish, soup
  • In a large pot, fry the bacon pieces over medium-high heat until crisp. Remove the bits from the pan and drain on a paper towel. Pour off the grease and return the pan to stove, leaving the bacon bits to the side for now.Add onions and cook over medium-high heat for 3-4 minutes. Add cauliflower, sprinkle with Cajun spice and black pepper, and stir, cooking for another 3 to 4 minutes, or until the cauliflower starts turning golden brown. Pour in chicken broth, stir, and reduce the heat to simmer. Cook for 15 minutes. After that time, you can use an immersion blender to puree slightly or all the way if you prefer. (Or use a regular blender; just don't fill too full.)In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it becomes thick. Remove from the heat and stir in the half and half. Pour the white sauce into the soup. Turn the heat to medium-high and bring back to a boil for 3-5 minutes. Reduce the heat to low and stir in the sour cream and cheese until fully melted. Stir in the parsley.Taste and adjust seasonings. Serve with a little extra cheese, a sprinkle of bacon, and a sprinkle of parsley.
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