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Cajun Snapper with Red Beans & Rice

Cajun Snapper with Red Beans & Rice



  1. In a medium saucepan cook frankfurters over medium heat for 2 to 3 minutes or until heated through. Stir in rice, the water, and 1 teaspoon of the Cajun seasoning. Stir in beans and, if desired, a dash of bottled hot pepper sauce. Cook, covered, for 15 minutes over medium-low heat.
  2. Meanwhile, rinse fish; pat dry with paper towels. In a 12-inch skillet melt butter over medium heat. In a shallow dish combine flour and remaining 2 teaspoons Cajun seasoning. Press top side of fish portions into the flour mixture, then place fish, skin side down, in hot butter. Cook for 3 to 5 minutes or until skin is crisp. Carefully turn fish with a metal spatula. Cook for 3 to 5 minutes more or until fish flakes easily when tested with a fork.*
  3. Serve fish over rice and beans. if desired, drizzle with pan juices and sprinkle with snipped fresh parsley.

From the Test Kitchen


If you like, add 2 tablespoons water to the skillet. Cook and stir to removed any browned bits. Drizzle over fish and rice.

Nutrition Facts (Cajun Snapper with Red Beans & Rice)

    Per serving:
  • 438 kcal cal.,
  • 16 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 69 mg chol.,
  • 544 mg sodium,
  • 41 g carb.,
  • 6 g fiber,
  • 1 g sugar,
  • 36 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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