CAJUN STEW – SKILLET MEAL

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Cajun stew is an easy skillet meal you can make in very little time for any weeknight or anytime you want a great quick dish for family.  This Cajun stew makes a lot but part of it could be easily frozen for another time or you could try cutting the recipe in half.  The men in our family can put away some food so we try to make enough for everyone.  I have always said Southern cooks and country cooks don’t know how to make a little bit of something and they cook like they are feeding an army.  I can remember my mother making a large canning pot full of fresh green beans and new potatoes from the garden and we ate them for a week!  You might also like to check out my recipe for Cajun cabbage jambalaya.

1 (14 ounce) package smoked sausage or Polish sausage

1/2 cup chopped green pepper

1/2 cup chopped onion

1/2 cup chopped celery

3 tablespoons butter

1 (4 ounce) can green chilis, drained

1 (14.5 ounce) can chicken broth

1 (14.5 ounce) can diced tomatoes, undrained

1 (10 ounce) package frozen, chopped spinach (I just put this in a colander, run some hot water over it to thaw and squeeze water out before adding to skillet)

1/2 to 3/4 cup long grain or instant rice (can use either)

2 teaspoons Cajun seasoning ( I use my recipe for Cajun seasoning)

Salt and Pepper to taste

Brown the sausage, green pepper, onion and celery in the butter in a large 10 inch skillet on top of the stove.  Add the green chilis, chicken broth, diced tomatoes, spinach, rice, Cajun seasoning, salt and pepper.  Cover the skillet and simmer for 25 to 30 minutes.  Makes 8 to 10 servings.  Enjoy!

This Cajun stew goes great with my recipe for sweet cornbread muffins.

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