I have another recipe for you! After Monday's Moroccan Stew (which my husband did not like), I had to come back swinging with a yummy, but healthy recipe, in order to redeem myself! With this recipe, you have the ability to make this as spicy as you would like, I kept mine on the mild side. If you're not a fan of shrimp, you can substitute chicken or your favorite sausage.
Serves 4, time 30 min total
12oz medium shrimp, peeled & deveined (if frozen, thaw)
1 cup celery, chopped (2 stalks)
1 small green bell pepper, chopped
1/2 cup onion, chopped
1/2 tsp Cajun seasoning (I made my own, see recipe below)
1/4 tsp Red pepper flake (optional)
1/4 tsp dried oregano
1 tbs olive oil
1 3/4 cup low-sodium chicken broth
3/4 cup long grain brown rice, uncooked
1 14.5oz can diced tomatoes
Lemon wedges & Hot sauce (optional)
Rinse shrimp, and pat dry, then set aside. In a large skillet w/ a lid, sauté celery, onion, green pepper, Cajun seasoning, red pepper flake, oregano, in olive oil over medium-high heat, until veggies are tender.
Add broth, stir in rice, bring to a boil. Drop heat to low, cover, and simmer for 20 min, or until rice is tender.
Add tomatoes and shrimp, stir. Increase heat to medium, cover and cook until shrimp are opaque. Serve with lemon wedges & hot sauce... Enjoy!!
My homemade Cajun Seasoning
2 tsp kosher salt
2 tsp garlic powder
2 tsp paprika
1 tsp ground black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme
Mix all, store in an air tight container.