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Cajun pork with rice.

Name: Cajun pork with rice.
Prep time: 2 h 6 min
Cook time: 21 min
Total time: 2 h 27 min
Yield: 6 people
Cuisine: French
Ingredients: 400 g filet mignon (pork loin); 1 lime; 2 tablespoons Cajun seasoning; 1 onion; 3 tablespoons olive oil; 1 tablespoon Cajun seasoning; 500 g cooked rice; Parsley; Salt

In Cajun cooking, rice dishes with meat, like the famous jambalaya, take pride of place.

Here is a simplified version using marinated pork.

88 K 2.7/5 (6 reviews)623661

Duration

2 hours 30 min.

Difficulty

Easy

Last modified on: May 6^th 2020

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 6 people, you will need:

1 400 g filet mignon (pork loin)
2 1 lime
3 2 tablespoons Cajun seasoning
4 1 onion
5 3 tablespoons olive oil
6 1 tablespoon Cajun seasoning
7 500 g cooked rice
8 Parsley
9 Salt
Total weight: 1,225 grams

Times for this recipe

Preparation

6 min.

Resting

2 hours

Cooking

25 min.

All in all

2 hours 30 min.

Preparation 6 min.

Resting 2 hours

Cooking 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Cut 400 g filet mignon (pork loin) into small chunks.

Stage 2 - ⌛ 2 hours

Put the pork chunks into a large bowl and sprinkle with the juice of 1 lime, salt and 2 tablespoons Cajun seasoning.

Mix well,

cover with plastic film and refrigerate for at least 2 hours (this can be prepared the day before).

Stage 3 - ⌛ 4 min.

Pour 3 tablespoons olive oil into a large frying pan on high heat. When good and hot, add the chopped 1 onion and 1 tablespoon Cajun seasoning.

Salt and cook for 3 or 4 minutes. It's fine if it colours slightly.

Stage 4 - ⌛ 1 min.

Add the meat and its marinade to the pan...

Stage 5 - ⌛ 7 min.

...and fry.

Stage 6 - ⌛ 10 min.

Finally, add 500 g cooked rice, mix well and leave the rice to heat through slowly.

Finish with a little chopped parsley and a good squeeze of lime juice.

Remarks

If the dish looks too dry towards the end of cooking, add a little vegetable or chicken stock.

you can vary this with different meats: chicken, beef, veal...

Keeping: 2 or 3 days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	8 g RDI=13 %	23 g RDI=9 %	43 g RDI=60 %	191 kcal RDI=10 %	804 kJ RDI=10 %
Per person	16 g RDI=26 %	48 g RDI=18 %	89 g RDI=122 %	391 kcal RDI=20 %	1,641 kJ RDI=20 %
Whole recipe	100 g RDI=155 %	292 g RDI=110 %	534 g RDI=732 %	2,351 kcal RDI=118 %	9,847 kJ RDI=118 %