Cajun Beef and Rice

• 1/4 lb. extra-lean ground beef
• 1 stalk celery, chopped fine
• 1 large onion, chopped
• 1 small green bell pepper, chopped
• 2 tsp. Spicely® Cajun Seasoning
• 1 cup oats
• 3 cups brown rice, cooked
• 3 medium tomatoes, chopped (1 1/2 cups)
• 2 12 oz. cans V-8 juice

In a skillet, over medium-high heat, cook beef, celery, onion, bell pepper, and Spicely® Cajun Seasoning about 4 minutes, stirring frequently, until beef is brown and vegetables are tender. With paper towels, blot any excess grease. Stir in oats well. Then add remaining ingredients.

Reduce heat to medium low. Keep uncovered and simmer about 5 minutes.

Serves 6

Chicken in Creole Sauce – salt free

• 2 1/2 to 3 lbs. chicken thighs or breasts, skin removed - cut into pieces
• 3 Tbls. Olive Oil
• 1 cup chopped celery
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 3 Tbls. Olive Oil or Butter
• 1 can (14.5 ounces) chopped or ground tomatoes
• 1 tsp. Spicely® Garlic Granulates
• 1 Tbls. Spicely® Organic Cajun Seasoning – adjust to taste
• Louisiana hot sauce or Tabasco, to taste

Place chicken in bottom of pan. Brown in oil. Remove from pan and put aside. Add vegetables and saute in oil or butter until tender.

Add chicken to pan, combine remaining ingredients except rice. Bring to boil, turn heat to low and cook covered 30 minutes. Remove cover and cook an additional 5 minutes. Serve over hot rice.

Can be adapted to cook in crockpot. Cook on HIGH 4 hours or on LOW for 6 hours.

Serves up to 6

Blackened Catfish

• Four (6oz.) farm raised catfish fillets
• 2-3 Tbls. Spicely® Cajun Seasoning
• Salt to your taste

Combine ingredients in a small bowl. Sprinkle both sides of the fish with the Spicely® Cajun Seasoning.

Heat oil in a large cast-iron skillet over high heat. Add fish; cook 4 minutes on each side or until fish flakes easily with a fork.

Makes 4 servings