Recipes for Indulging By Angela Guzman l Delicious Recipes l Mardi Gras Recipes l Mardi Gras Foods

Easy Red Beans and Rice

INGREDIENTS : 2 cups water, 1 cup uncooked rice, 1 (16 ounce) package turkey kielbasa, cut diagonally into 1/4 inch slices 1 onion, chopped 1 green bell pepper, chopped 1 clove chopped garlic, 2 (15 ounce) cans canned kidney beans, drained 1 (16 ounce) can whole peeled tomatoes, chopped 1/2 teaspoon dried oregano, salt to taste and 1/2 teaspoon pepper

DIRECTIONS: In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.

Blackened Salmon Fillets

INGREDIENTS : 2 tablespoons ground paprika, 1 tablespoon ground cayenne pepper, 1 tablespoon onion powder, 2 teaspoons salt, 1/2 teaspoon ground white pepper, 1/2 teaspoon ground black pepper, 1/4 teaspoon dried thyme, 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano, 4 salmon fillets, skin and bones removed, 1/2 cup unsalted butter melted

DIRECTIONS: In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.

In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Jambalaya

INGREDIENTS : 2 tablespoons peanut oil, divided, 1 tablespoon Cajun seasoning, 10 ounces andouille sausage, sliced into rounds, 1 pound boneless skinless chicken breasts, cut into 1 inch pieces, 1 onion, diced, 1 small green bell pepper, diced, 2 stalks celery, diced, 3 cloves garlic, minced, 1 (16 ounce) can crushed Italian tomatoes, 1/2 teaspoon red pepper flakes, 1/2 teaspoon ground black pepper, 1 teaspoon salt, 1/2 teaspoon hot pepper sauce, 2 teaspoons Worcestershire sauce, 1 teaspoon file powder, 1 1/4 cups uncooked white rice, 2 1/2 cups chicken broth

DIRECTIONS: Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.

In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.