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Cajun Shrimp and rice is an easy one skillet meal you can put together in about 30 minutes.
In this dish the ‘Holy Trinity’ makes an appearance to add some vegetables to the rice and shrimp. The onions, green pepper and celery add flavor to this wonderful meal your whole family can enjoy.
Cajun food originated with the Acadians, French-speaking settlers ‘asked’ to leave Canada by the British. In the 1700s the Acadians resettled in rural South Louisiana. Adapting to the bayous and prairies of Acadiana. They fused their French peasant cooking with ingredients and techniques from West African, Spanish, and Native American neighbors. Creating a resourceful “country” cuisine built around one-pot dishes like gumbo and jambalaya. Historically cooked in cast-iron pots over open fires. Cajun cuisine uses locally available proteins (crawfish, pork, game), the “holy trinity” of onion, celery, and bell pepper, and bold, layered seasoning rather than sheer heat.
What makes a dish Cajun?
Today, “Cajun food” broadly denotes rustic, highly seasoned Louisiana home cooking rooted in Acadian heritage.
Ingredients
Equipment
Method
- Peel and devein shrimp, set aside.
- Dice up green peppers and celery and onion or shallot.
- Measure rice and rinse three times, set aside.
- Heat up a 12" skillet on medium heat, melt butter add shrimp and garlic. Sauté until pink on both sides. Remove from heat and set aside.
- In the skillet add butter and saute’ vegetables for 5-7 minutes.
- Add rice, cajun seasoning and chicken stock and stir. Cover, bring to a boil, reduce heat and simmer for 20 minutes.
- Remove from heat and add shrimp and cover for 5 minutes.
- Garnish with parsley. And serve.
If your looking for a good nonstick pan The Blue Diamond pans are excellent.#ad
