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I'm just copying and pasting what I sent out earlier today, heh. Since folks keep asking me (Cajun heritage represent, I guess), here goes.
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Not too much recipe to it, because I usually just sort of toss things at the pan until I like the smell. But I'll try to estimate it out because I think it's about the same every time.
Start with a decent-sized sauce pan with a lid. Brown about a pound of regular hamburger or ground turkey, don't drain the grease unless you just don't want it in there, I find it adds flavor. But you can substitute lean and drain the grease if you want, it's really a matter of personal preference.
Add about a cup, cup and a half of white rice and two and a fourth cups water (more if your rice doesn't cook all the way cuz I honestly don't know how much goes in it, just till it looks right); diced onions, red and green bell peppers, and whatever type of jalepeno or whatever hot pepper you like to taste, I usually go with about a third cup each; and a fourth of a cup of bacon bits.
Spices...this is where it gets nuts, heh. Add about a tablespoon each of chili powder, cajun seasoning (usually found labeled as such in the grocery store, if you can't find it, just heavy up on all the others and add a little basil, it's still good), crushed red pepper and black pepper; half a tablespoon salt or less, a pinch of paprika and garlic, and however much cayenne you like...I don't usually stop till the mix is reddish (about two or three spoons).
Stir it all up really good until the water is boiling, then turn it down to a simmer and let it simmer till the rice is cooked, stir occasionally. Then try it out, heh. Hopefully, that's pretty close to right. If not, you can always experiment!
I hope it comes out right, like I said, I usually just kinda wing it, but I'm 98% certain the amounts I came up with are accurate.
Just little details because I worry about details. The spoons of spices are leveled spoons, not heaping, but hell, heap away if you want. And also all the veggie peppers are diced like the onions, and the black pepper is just regular pepper, not any sort of crushed pepper. I was re-reading the recipe I wrote down and I figured you caught all that, but I was alarmed by my own bad punctuation so yeah, just being safe, heh.
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So there it is, heh. I eat it about as often as I can get away with, it's nummy!
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Not too much recipe to it, because I usually just sort of toss things at the pan until I like the smell. But I'll try to estimate it out because I think it's about the same every time.
Start with a decent-sized sauce pan with a lid. Brown about a pound of regular hamburger or ground turkey, don't drain the grease unless you just don't want it in there, I find it adds flavor. But you can substitute lean and drain the grease if you want, it's really a matter of personal preference.
Add about a cup, cup and a half of white rice and two and a fourth cups water (more if your rice doesn't cook all the way cuz I honestly don't know how much goes in it, just till it looks right); diced onions, red and green bell peppers, and whatever type of jalepeno or whatever hot pepper you like to taste, I usually go with about a third cup each; and a fourth of a cup of bacon bits.
Spices...this is where it gets nuts, heh. Add about a tablespoon each of chili powder, cajun seasoning (usually found labeled as such in the grocery store, if you can't find it, just heavy up on all the others and add a little basil, it's still good), crushed red pepper and black pepper; half a tablespoon salt or less, a pinch of paprika and garlic, and however much cayenne you like...I don't usually stop till the mix is reddish (about two or three spoons).
Stir it all up really good until the water is boiling, then turn it down to a simmer and let it simmer till the rice is cooked, stir occasionally. Then try it out, heh. Hopefully, that's pretty close to right. If not, you can always experiment!
I hope it comes out right, like I said, I usually just kinda wing it, but I'm 98% certain the amounts I came up with are accurate.
Just little details because I worry about details. The spoons of spices are leveled spoons, not heaping, but hell, heap away if you want. And also all the veggie peppers are diced like the onions, and the black pepper is just regular pepper, not any sort of crushed pepper. I was re-reading the recipe I wrote down and I figured you caught all that, but I was alarmed by my own bad punctuation so yeah, just being safe, heh.
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So there it is, heh. I eat it about as often as I can get away with, it's nummy!
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