Cajun cuisine (French: cuisine cadienne) is a type of cooking named for the French-speaking Acadian people who were deported around 1755 by the British from Acadia, Canada, to the Acadiana region of Louisiana, USA. Spicy rice adds "heat" to steamed greens and roasted or stewed tomatoes.
1 cup (240 ml) cooked black-eye peas (also known as black-eye beans) (substitution: cranberry beans or lima beans)
Épicé Acadien Riz
Serves 6
2 cups (480 g) organic frozen bell pepper and onion mix OR fresh chopped bell peppers and onions
1 Tbs. (15 ml) olive oil
3/4 cups (180 g) organic rice
1-2 tsp. (5-10 ml) Cajun seasoning*
1 cup (240 ml) cooked black-eye peas (also known as black-eye beans) (substitution: cranberry beans or lima beans)
1. Pulse (frozen) peppers and onions in a blender.
2. Heat the oil over medium heat.
3. Add the vegetables and sauté 5 minutes.
4. Stir in the rice and Cajun seasoning.
5. Pour in 2 cups (480 ml) of water, cover, and reduce heat to medium-low.
6. Cover and simmer for 12 minutes or until all of the liquid is absorbed.
7. Stir in a the black-eyed peas.
8. Let it set, covered, for 5 minutes before serving.
*homemade Cajun seasoning
2 tsp. (10 ml) garlic powder
2 1/2 tsp. (12,5 ml) paprika
1 tsp. (5 ml) each: ground black pepper, onion powder, and cayenne pepper
1 1/4 tsp. (6,2 ml) each dried: oregano and thyme
1/2 tsp (2,5 ml) red pepper flakes
1. Stir all together and store in an airtight container.
