Cajun Spicy Shrimp with Nutty Short-grain Brown Rice

 

Serving 4  and Prep / Cook Time About 35 - 45 minutes

Get ready to embark on a culinary adventure with our Cajun Spicy Shrimp with Brown Rice! 🌶️🍤 This dish is a vibrant explosion of flavors that will transport your taste buds straight to the heart of Louisiana. Imagine succulent shrimp, perfectly seasoned with a zesty blend of Creole spices, nestled on a bed of nutty brown rice and colorful bell peppers. It's not just a meal; it's a celebration on a plate! Whether you're cooking for family, friends, or just treating yourself, this recipe is sure to impress and delight. So, grab your apron and let's get cooking – your taste buds are in for a treat! 🍽️✨

Enjoy the culinary journey! 😋

Ingredients   

• 1-pound medium shrimp, peeled and deveined
• 2 cups cooked short-grain brown rice (follow package directions)
• 1 cup diced onions
• 2 cloves of minced garlic
• 1/4 cup diced red bell pepper
• 1/4 cup diced yellow bell pepper
• 1/ cup diced green bell pepper 
• 1/4 cup diced tomatoes, drained
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon Creole seasoning
• 1 teaspoon red curry paste
• 1/2 cup low-sodium chicken broth
• 2 tablespoons fresh, finely chopped parsley

Directions

1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add Shrimp and sauté until translucent, about 2-3 minutes. Remove shrimp and place on a plate to add back in at the end.

2. Add olive oil and the butter to the skillet, add diced onions, minced garlic, red, yellow, and green bell peppers, and sauté for 4-5 minutes until translucent and slightly softened.

3. Stir in diced tomatoes and cook for another 2 minutes.

4. Add the red curry paste and Creole seasoning to the skillet, stirring well to coat the vegetables evenly.

5. Pour in the low-sodium chicken broth, bring to a simmer, and cook for 3-4 minutes to combine flavors.

6. Then add shrimp back to the skillet, stirring occasionally to combine with sauce and vegetables. 

7. Remove the skillet from the heat. Use a platter or large serving bowl and place cooked brown rice in the bowl.  Then top the rice with the Cajun Spicy shrimp. Sprinkle fresh parsley on top before serving.

Enjoy this recipe! 😋

Jambalaya With a Orzo Twist

Jambalaya originated in the Caribbean Islands. The Spanish culture mixed with the native foods and created what we know as Jambalaya. Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice. It is also a close cousin to the saffron colored paella found in Spanish culture.  My twist on this classic recipe is to add tomatoes and Orzo Pasta to chicken stock.  This makes it more like a hearty Jambalaya soup.  Enjoy!


 

Servings: 4 - 6 depending on the portion sizes.

Cook time about 25 minutes

 

Ingredients

From the pantry

 Making my spice blend

• 2 tsp Kosher Salt
• 2 tsp MRS Dash Garlic & Herb seasoning
• 2 tsp paprika
• 1 tsp ground black pepper
• 1 tsp jerk seasoning
• 1 tsp cayenne pepper
• 1 tbsp dried oregano
• 1 tsp red pepper flakes

 

Directions

Combine all ingredients together and blend well.  You may also use a coffee grinder to blend your spices.

 I love making my own spice blend, make sure your spice rack is up to date with fresh spices and make your own blend.  Store in an airtight container and use for your favorite dishes.

 

Jambalaya Ingredients

• 1  1/2 cups of Orzo Pasta
• 1 pound medium white shrimp peeled and deveined
• 1 pound boneless/skinless chicken breasts, cut into 1" pieces
• 1 cup red, yellow, green and orange bell peppers, diced
• 1 package Johnsonville Andouille smoked sausage, cut into 1/2" slices
• 5 garlic cloves, diced
• 1 cup white onions, diced
• 1 1/2 cups low sodium chicken broth
• 1 14.5 ounce can diced tomatoes
• 4 tbsp special spice blend, (divided - 2 tbsp each for chicken and shrimp)
• Olive Oil or Vegetable Oil for sautéing  

 Step 1

Place chicken in a clean bowl and add spice seasoning over chicken and gently toss until the chicken is coated well.  Then in a separate bowl, do the same thing with the shrimp. Cook orzo pasta according to package instructions.  But cook "al dente" because you will finish cooking pasta when it is added to the jambalaya mixture.

Step 2

 In a large skillet, add about 2 tbsp olive oil.  Start with chicken first, place in pan and add part of the onions, garlic and peppers and sauté until it is about half done.  Then remove chicken and set aside.  Add more oil if required, then add the balance of onions, garlic, peppers and shrimp. Sauté until shrimp is nice a pink, but do not over cook.

Step 3

Now add to the skillet, tomatoes and chicken broth and combine with shrimp.  Stir gently and add chicken back to the skillet. Continue to cook until chicken, shrimp and vegetables are tender.  Let simmer for about 3 - 5 minutes.  Then add orzo pasta to mixture and combine well and let simmer for about 5 minutes. 

  Serve your Jambalaya

  Place in serving bowls and garnish with fresh chopped parsley.