Cajun Shrimp and Rice
This shrimp and rice dish cooks up in one pan and takes only about 45 minutes. It's simple and so good!
- 2 tablespoons Olive oil
- 1/2 Yellow onion (diced)
- 2 garlic cloves
- 1 Bell pepper - mix red, green, yellow for color (Buy two different peppers and use 1/2 of each)
- 1 tablespoon Cajun seasoning (See note below)
- 3/4 cups Long-grain white rice
- 1 3/8 cup chicken stock
- 10 Shrimp, Large and deveined
- 1/2 lemon + wedges for serving
- 1 tablespoon Fresh parsley garnish
- 2 tablespoons Scallions for garnish
Preheat oven to 375 degrees F
Heat oil in a large skillet over medium high heat. Add the onion, garlic, and peppers and cook until softened, about 5 to 8 minutes.
Season with half of the Cajun seasoning and then stir in the rice. Cook for about 1 to 2 minutes, stirring often. Add the chicken stock and bring to a simmer.
Cover with a lid, place in the oven and cook until the stock has absorbed and the rice is tender, about 18 to 20 minutes. Carefully remove from the oven and remove the lid.
Place the shrimp on top along with the remaining Cajun seasoning, and replace the lid. Return to the oven and cook for another 5 to 8 minutes or until the shrimp is fully cooked. Remove from the oven, remove lid and gently fold in the lemon juice and parsley. Garnish with sliced scallions and lemon wedges to serve.
This recipe is really easy to make if you have cajun seasoning already made up. If you don't have cajun seasoning, you can easily make it by combining all of the following ingredients: 2 tsp salt, 2 tsp garlic powder, 21⁄2 tsp paprika, 1 tsp ground black pepper, 1 tsp onion powder, 1 tsp cayenne pepper, 11⁄4 tsp dried oregano, 11⁄4 tsp dried thyme, and 1⁄2 tsp red pepper flakes (optional or adjust to taste). I make this up and keep it on hand. It comes in handy for chicken, salmon, or recipes that call for this type of seasoning. By the way, if you're on a lot-salt diet, cut the salt down to half or 1/4.