Monday, October 10, 2016

NOLA Shrimp and Rice

I woke up, looked in my pantry, and saw two things....Shrimp and Rice.

 I wanted something easy to make with those items, but it needed to be delicious and flavorful. I contemplated going to the grocery store but after typing in shrimp and rice in Google.....I found a Yummy dish!

This dish did not disappoint. I followed Martha Stewart's recipe for her New Orleans Shrimp and Rice. Of course I had to stop and taste through each step and make sure that it was seasoned the way my family likes it. I suggest you do the same. I didn't have to deter much from her recipe though. I omitted the hot sauce and added a few different colored bell peppers. I wanted the colors of the peppers to shine through. It worked!

This makes enough to feed 3 people...2 big, 1 little, for 2 nights.

I served this dish over Jasmine rice for the hubby and little. For me, I sautéed a zucchini I spiraled and put the shrimp over that. I added a few drops of Tabasco to give mine a little kick.

NOLA Shrimp and Rice

1 stick of butter
1 tbsp. flour
1 orange bell pepper, seeded and stem removed. Diced
1/2 red bell pepper, seeded and stem removed. Diced
1/2 yellow bell pepper, seeded and stem removed. Diced
1 yellow onion, diced
2 stalks of celery, diced
1-28 oz. can of crushed tomatoes
1- 14 oz. can of chicken stock
2 lbs. Shrimp, peeled and deveined, tails removed
1 tbsp chopped parsley
1 1/1 tsp. Cajun Seasoning
1/2 tsp. Paprika
1/2 tsp. Kosher salt
2 c. Jasmine Rice (or any other rice you like)

In a large Dutch Oven, melt the stick of butter. Add flour and stir until lightly brown, about 3 minutes. Add bell peppers, onions, and celery. Sauté until veggies are tender. Add tomatoes, parsley, and chicken stock. Stir and bring to a boil. Add shrimp and stir so sauce covers the shrimp. Simmer for 15 minutes or until all shrimp are pink. Serve over rice or spiraled zucchini like me!

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