Recipe courtesy of Bev Weidner
Recipe courtesy of Bev Weidner
Show:
Mom Wins
One-Skillet Cajun Shrimp and Rice
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 462
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 33 g
- Cholesterol
- 206 mg
- Sodium
- 750 mg
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 462
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 33 g
- Cholesterol
- 206 mg
- Sodium
- 750 mg
Ingredients
Directions
Special equipment:
a rice cooker- Place the rice in a rice cooker along with 2 cups water; set it and forget it.
- Arrange the shrimp on a plate in a single layer and dust with 2 teaspoons of the Cajun seasoning and a little salt.
- Add the olive oil to a large skillet over medium heat. Add the celery and green bell pepper and saute until beginning to soften, about 5 minutes. Add the andouille, scooting the veggies to the side so that the sausage can get a good sear on both sides. Remove the goods from the skillet and reserve in a bowl.
- There should be enough oil in the skillet, but if it's on the dry side, add a tiny drizzle of olive oil. Add the shrimp to the skillet in a single layer and sear on both sides, 2 minutes tops. Add the shrimp to the sausage bowl.
- Add the broth, milk and remaining teaspoon Cajun seasoning to the skillet. Make a cornstarch slurry by combining the cornstarch with 2 tablespoons water in a small bowl. Whisk it with a fork, then slowly pour the slurry into the skillet. Cook the sauce, whisking, until it thickens just a tad. Add the lemon juice and a good pinch of salt. Stir for just a few seconds and taste it. Is the sauce where you want it? Maybe a little black pepper? Little more lemon? Do it.
- Now, add the reserved veggies and meats to the skillet and toss to combine. It's seriously so silky and luscious you'll weep.
- Serve this over your brown rice, garnished with parsley and lemon wedges, and that's all she wrote. So eat. Time to eat.
