If you’re not a true southerner, your idea of Cajun cooking is based on experiences you’ve had with restaurant-prepared meals. These are usually a combination of French and southern cuisines, full of flavor and often with a high degree of spicy heat. No question these creamy sauces, blackened dishes, and other Cajun meals are delicious; however, that’s not the Cajun bayou food I’m accustomed to eating.
I’m used to the rustic form of Cajun food with origins along the bayous of Louisiana. That’s where meals are based on available ingredients and preparation is simple. If freshly picked vegetables and harvested seafood is sparse, bayou bred Cajuns turn to the fridge and cupboard. Whatever happens to be available goes into a pot, gets seasoned well and, oftentimes, served with rice. Nothing fancy, and never wasteful.
Those guiding principles of rustic Cajun cooking may well be how my uncle created this chicken and rice casserole recipe. From appearances, it certainly looks like an odd combination of whatever he had on hand that day. And, who knows, it may well have been.
It’s so simple to make. Prepare a box of wild rice, then combine it with a couple of fresh veggies and a handful of items found in the fridge and pantry. Mix everything together and bake for 30 minutes for an incredibly flavorful and delicious meal.
In whatever way my Uncle Willie created this recipe, I think it’s equal parts of genius and scrumptious. This dish is full of flavor that will tantalize your taste buds for sure.
Bon Appetit!
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Worry-Free Cooking |
- I use my trusty Classic Cajun Cookware to cook up my onions and mix all the ingredients together. If you decide to skip the step of browning onions, you can use an 8-quart mixing bowl to combine all the ingredients.
- The 3.2-quart casserole dish in this 8-piece Baking Dish Set is ideal for this recipe. These cook evenly with the added convenience of fitted lids, which make going from the oven to the fridge or freezer so much easier.
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Menu Planning |
- For the love of all things Holy and Cajun, be sure to have a bottle of hot sauce on the table when serving this dish.
- This is a hearty casserole that needs little, if anything, to make a complete meal. A side of bread like a crusty French bread or big, fluffy biscuits is an excellent choice.
- Make this ahead of time for busy nights. After you put the mixture in the lightly greased casserole dish, cover tightly and put it in the refrigerator until ready. When ready, move from the fridge into a preheated oven and bake for about 30 to 45 minutes or until bubbly.
- This dish is freezer friendly. You can freeze an unbaked casserole or leftovers in an airtight container in the freezer for up to three months. When ready, thaw in the refrigerator. If unbaked, place the mixture in a lightly greased casserole dish and bake as directed. If you have leftovers, microwave after thawing for 2 to 4 minutes on high.
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Helping Hand |
- I cook the onions before adding all the other ingredients; however, this is an optional step. When you’re in a hurry or want to make life that much easier in the kitchen, skip the step of browning the onions. Simply mix the raw, chopped onions in with all other ingredients before adding them to the casserole dish. The results are still as yummy as ever!
- Between the seasonings in the wild rice and all the various other ingredients, this casserole doesn’t require any added seasonings. Feel free to use salt and pepper, though I recommend sparingly. I typically skip the salt and only add a small amount of fresh ground pepper.
- Leftover rotisserie or grilled chicken will work great in this recipe. And, unbelievably, I’ve even used leftover fried chicken. You’ll want to make sure you use only the chicken, so remove all skin and fried batter before cutting it up.
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Grocery & Gourmet |
- Be sure to have a bottle of Crystal Hot Sauce on the table when serving this dish.
- There are a variety of choices for packaged long grain and wild rice. I use Ben’s Original Recipe for this recipe because of it cooks fast and has loads of seasonings.
- I recommend the rich and tangy flavors in Hellman’s Real Mayonnaise for this recipe. However, if you prefer the sweeter and zesty flavors found in salad dressings, try using Miracle Whip.
