Penzeys Cajun Rice

Name: Penzeys Cajun Rice
Cuisine: American, Southern, Cajun And Creole
Ingredients: 1 lb. boudin sausage (a traditional, rich white pork, rice and seasoned sausage; if you can’t find it you could use andouille for a different, but complementary sausage); 1 lb. ground beef; 1 lb. ground pork; 1/4 Cup vegetable oil; 1/4 Cup all-purpose flour; 1 1/2 Cups chopped yellow onion (2 medium-large onions); 1 Cup chopped green bell pepper (1 pepper); 1/2 Cup chopped celery (1-2 ribs); 1 TB. minced garlic (1 1/2 tsp. PENZEYS MINCED GARLIC rehydrated in 1 TB. water); 2 6-oz. cans mushroom steak sauce (sold by steak and hot sauce; essentially it is dark mushroom gravy); 2 Cups beef stock or broth (or 2 Cups water mixed with 1 tsp. BEEF SOUP BASE); 1 TB. CAJUN or CHESAPEAKE BAY SEASONING (Damian uses a local Creole seasoning which is similar to our CHESAPEAKE BAY SEASONING with a bit of CAYENNE PEPPER. CAJUN SEASONING would also be a great choice.); 1/4-1/2 tsp. CRACKED BLACK PEPPER, to taste; 3 Cups cooked white rice; chopped green onion, to garnish (we used the green parts of 4 green onions); hot sauce, to taste (we used 1 TB.)

2 steps

Updated at: Mon, 29 Dec 2025 16:01:24 GMT

Nutrition balance score

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Ingredients

8 servings

1 lbboudin sausage

a traditional, rich white pork, rice and seasoned sausage, if you can’t find it you could use andouille for a different, but complementary sausage

1 lbground beef

1 lbground pork

¼ cupvegetable oil

¼ cupall-purpose flour

1.5 Cupsyellow onion

chopped, medium-large onions

1 Cupgreen bell pepper

chopped

0.5 Cupcelery

chopped

1 TBminced garlic

1 1/2 tsp PENZEYS MINCED GARLIC rehydrated in 1 TB. water

2 x 6 ozcans mushroom steak sauce

sold by steak and hot sauce, essentially it is dark mushroom gravy

2 Cupsbeef stock

or broth, or 2 Cups water mixed with 1 tsp BEEF SOUP BASE

1TB CAJUN

or CHESAPEAKE BAY SEASONING, Damian uses a local Creole seasoning which is similar to our CHESAPEAKE BAY SEASONING with a bit of CAYENNE PEPPER CAJUN SEASONING would also be a great choice

¼ tspBLACK PEPPER

chopped, to garnish, we used the green parts of 4 green onions

1hot sauce

to taste, we used TB

Instructions

Step 1

Place the boudin in a saucepan. Cover with water and bring to a boil. Reduce the heat and simmer for about 20 minutes. Set aside to cool. Once cooled, chop until finely minced.

Step 2

Preheat oven to 350°. Grease a 9x13 baking dish and set aside. In a large skillet, brown and crumble the ground beef and pork. Drain and set aside. In the same skillet, start a roux by heating the oil over medium-low heat. Stir in the flour. Cook, stirring constantly, until the mixture is a caramel color, around 10 minutes. Stir in the onion, bell pepper and celery. Cook and stir for about 5 minutes. Add the garlic and cook for 1 minute. Stir in the mushroom steak sauce and beef stock. Add the browned meat and boudin. Stir in the SEASONING of choice, PEPPER and rice and mix well. Taste and adjust the seasonings. Add hot sauce to taste. Scoop into the baking dish. Cover tightly with foil and bake at 350° for 30 minutes. Be sure to have extra hot sauce on the table for those who like more kick.

Notes

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Penzeys Cajun Rice

Nutrition balance score

Ingredients

Instructions

Notes

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