Janet Groene's
Cajun BBQ and Rice
Hook up the RV in the campground, take these shameless shortcuts and a big, fragrant, spicy barbecue supper is on the RV table in only a few minutes. This recipe can be cut in half, or make all 12 servings and have leftovers. It's also a good choice to freeze in small batches to feed one or two if that's how you roll.
If anyone in your crew eschews hot spices, go easy on the Cajun seasoning. Folks who prefer more heat can keep adding hot sauce until the dish sings their tune. Provide a bottle of hot sauce or, better still, keep a bouquet of hot sauce bottles on hand. Dozens of exotic blends are sold now and they make a colorful centerpiece.
6 cups instant rice
6 cups water
2 beef or chicken bouillon cubes
1 tablespoon Cajun seasoning (such as Tony Chachere’s)
2 tubs, one pound each, shredded chicken or beef barbecue (such as Lloyd’s)
Small can diced chilies, drained
15-ounce can diced tomatoes with green peppers
10-ounce can whole kernel corn with red and green peppers
Hot sauce
In a large pot bring water to a boil and stir in bouillon cubes, seasoning and rice. Cover the pot, take it off the burner and let stand 7 to 10 minutes or until water is absorbed. Over very low heat, stir in barbecue, chilies, tomatoes and corn. Cover and continue heating over very low burner until it’s heated through. Stir and serve. Makes 12 portions.
See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com
Cajun BBQ and Rice
Hook up the RV in the campground, take these shameless shortcuts and a big, fragrant, spicy barbecue supper is on the RV table in only a few minutes. This recipe can be cut in half, or make all 12 servings and have leftovers. It's also a good choice to freeze in small batches to feed one or two if that's how you roll.
If anyone in your crew eschews hot spices, go easy on the Cajun seasoning. Folks who prefer more heat can keep adding hot sauce until the dish sings their tune. Provide a bottle of hot sauce or, better still, keep a bouquet of hot sauce bottles on hand. Dozens of exotic blends are sold now and they make a colorful centerpiece.
6 cups instant rice
6 cups water
2 beef or chicken bouillon cubes
1 tablespoon Cajun seasoning (such as Tony Chachere’s)
2 tubs, one pound each, shredded chicken or beef barbecue (such as Lloyd’s)
Small can diced chilies, drained
15-ounce can diced tomatoes with green peppers
10-ounce can whole kernel corn with red and green peppers
Hot sauce
In a large pot bring water to a boil and stir in bouillon cubes, seasoning and rice. Cover the pot, take it off the burner and let stand 7 to 10 minutes or until water is absorbed. Over very low heat, stir in barbecue, chilies, tomatoes and corn. Cover and continue heating over very low burner until it’s heated through. Stir and serve. Makes 12 portions.
See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com
