Wednesday, September 24, 2014

VeganMoFo Day 24 - Spicy Cajun Sauce

Another day off, another quick meal. Rice is always easy and filling, and this sauce is ready before the rice cooker beeps, even if I make white instead of brown rice.

Spicy Cajun Sauce

Preparation Time:  10 minutes
Cooking Time:  15 minutes
Servings:  4-6

1 medium onion, chopped
¼ cup water
2  14 ounce cans Cajun-style stewed tomatoes
1  15 ounce can kidney beans, drained and rinsed
1  15 ounce can black beans drained and rinsed
1 cup frozen corn kernels
½ teaspoon chili powder
dash or two of hot sauce 

Place the onion and water in a medium saucepan.  Cook, stirring occasionally, until onion softens slightly about 3 minutes.  Add the remaining ingredients, mix well and cook for about 10 minutes until flavors are well blended.  Serve hot.

Hint:  To make a thicker sauce, combine 2 tablespoons cornstarch with 1/3 cup cold water.  Add to the sauce and cook and stir until thickened.


Couldn't find Cajun-style stewed tomatoes so used 2 cans of plain no-salt added ones and added 2 teaspoons of Penzy's Cajun seasoning blend. And my husband added some sriracha, of course. The only other change was to add the whole bag of corn instead of half of it.


When the sauce was all heated and the rice cooker beeped, I just dumped the sauce in with the rice, stirred it up, and it sat there on keep warm until we finished our rainy day movie and were ready to eat.

I hate rain on vacation days, but at least this was a great warmer-upper meal.

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