Best Jambalaya Burgers And Cajun Corn And Red Beans Recipes

Red Beans & Sausage Jambalaya image

Provided by LARavenscroft

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

cooking spray
1 cup smoked sausage, diced (about 5 ounces)
1/2 cup onion, chopped
1/2 cup celery, sliced
1 teaspoon garlic, crushed
14 1/2 ounces canned tomatoes, undrained
1 (15 ounce) can red beans, drained and rinsed
1 1/2-2 teaspoons cajun seasoning
1 1/2 teaspoons ground paprika
3 cups cooked brown rice

Steps:

Coat a large skillet or dutch oven with cooking spray.
Over medium heat, add the sausage, onions, celery, and garlic. Cook, stirring frequently, for about four minutes or until the vegetables start to soften.
Add the undrained tomatoes, red beans, and seasonings to the pan. Cook covered, stirring occasionally for about five minutes.
Stir in the rice and cook and stir for another minute or two until the rice is heated through.

Jambalaya Burgers and Cajun Corn and Red Beans image

Yield 4 servings

Number Of Ingredients 21

1 package (1 1/3 pounds) ground chicken or ground turkey breast
1/2 pound Cajun andouille sausage, casing removed, diced
3 celery ribs and their greens, finely chopped
1 green bell pepper, cored, seeded, and finely chopped
1 small onion, finely chopped
4 garlic cloves, finely chopped
3 tablespoons fresh thyme (5 or 6 sprigs), chopped
2 tablespoons hot sauce, such as Tabasco
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
3 ears corn, from the cob, or 1 10-ounce box frozen corn kernels, defrosted
4 scallions, chopped
1 can red beans, drained
1 cup chili sauce, divided
1/2 cup mayonnaise (eyeball it)
1/4 cup grainy mustard (eyeball it)
4 jumbo shrimp, peeled, deveined, and butterflied (cut almost all the way through)
1 tablespoon Old Bay Seasoning, at the seafood counter or on the spice aisle (eyeball the amount in your palm)
4 crusty rolls, split
4 green leaf lettuce leaves
1 large beefsteak tomato, sliced

Steps:

Preheat a grill pan or large nonstick skillet over medium-high heat.
Place the chicken or turkey in a bowl. Add the sausage, half the chopped celery, half the chopped green bell peppers, the onions, half the garlic, the thyme, hot sauce, salt, pepper, and about 2 tablespoons of the EVOO. Combine the mixture and form 4 patties. Grill for 5 minutes on each side.
Heat a skillet over medium-high heat. Add 2 tablespoons of the EVOO (twice around the pan), the remaining bell peppers, remaining garlic, and the corn kernels, and season with salt and pepper. Cook the corn and bell peppers, stirring frequently, for 3 or 4 minutes, then add the scallions and red beans to the pan and heat through, 2 or 3 minutes. Add 1/2 cup of the chili sauce and cook for 1 minute more. Turn off the heat and let stand.
Combine the remaining chili sauce with the remaining celery, the mayo, and the grainy mustard and reserve.
Coat the shrimp with a little EVOO and the Old Bay Seasoning, salt, and pepper. Grill alongside the burgers, pressing the shrimp down with a small heavy skillet or a small skillet with a heavy can inside to prevent the shrimp from curling up. Cook for 2 minutes on each side.
Place the roll bottoms on plates and top with burgers, shrimp, lettuce, and tomato slices. Slather the bun tops with chili-mayo-mustard sauce and set in place. Serve the Cajun corn and beans alongside.