We have a weekly potluck dinner at our church. We usually decide the week before what theme we are going to fix and somehow it all turns out! This week we decided on a cajun theme dinner. So I found my grandmother’s cajun rice recipe. She lived in Lousiana her whole life and could make some of the best cajun food I have ever eaten. This being my favorite so naturally, I wanted to try and make it.
Of course, I can’t make this without my go-to pan from Ozeri! I love how heavy-duty, non-stick, and easy to clean up this pan is. I used a teaspoon of oil and rub it with a paper towel I have never had an issue with it sticking. It comes with a felt cover to place inside while not using so you don’t have to worry about other pans scratching it when you stack them for storage.
This pan is a 12” Green Earth Frying Pan by Ozeri, with Textured Ceramic Non-Stick Coating from Germany (100% PTFE, PFOA, and APEO Free)
I have used several Ozeri pans for a long time and have never had them chip off like the other non-stick pans. On average, I use my pan about 4 times a week. I do hand wash it after each use and don’t put it in the dishwasher, but have never had an issue with the handle or the non-stick material. They still look as nice as they did the day I got them.
So you can see why I love using it to make all of my favorite dishes, I am not ashamed to take the food in the pan and serve it! I always get compliments about it. Needless to say, this was a big hit at church, not only did I have very little left to take home but later that afternoon when I had to clean the pan it was so easy. I can’t wait to make my next project in my new pan, this size is perfect for my hungry family!!
My grandmother’s recipe is a little time-consuming but so worth it. If you love cajun food, then you must try it! Please read the instructions to make sure your pan will have a long life.
1 lb hot Italian sausage
1 small yellow onion diced
2 peppers ~ yellow, orange, red, or green – sliced
1 cup celery ~ finely chopped
8 Tb of butter
1 1/2 cup of rice
4- 41/2 cup water or chicken stock Seasoning
1 tbs paprika
2 tb Himalayan salt
1/4 tsp dry mustard
1/4 tsp dried oregano leaves
1/4 tsp thyme leaves
1/4 tsp garlic powder
1 tsp black pepper
Brown sausage till no longer pink. Drain. Sauté vegetables in the butter just till slightly tender. Combine the rest of the ingredients in a skillet and bring to a boil stirring a few times. Lower heat and cover for 25 to 30 minutes until rice is tender. Enjoy!