WGN’s Dean Richards shares his recipe for this common dish.
Elements:
- 2 lb shrimp, peeled and deveined.
- 1 medium sized onion, chopped.
- 3 celery stalks, chopped.
- 1 inexperienced bell pepper, chopped.
- 2 bay leaves
- 1 tbsp contemporary thyme stem eliminated
- 1 tbsp of garlic powder
- 1 tsp black pepper
- ½ tsp paprika
- 2 tsp oregano
- 1 cup tomato puree
- 1 can diced tomato
- 1 tbsp Cajun seasoning
- 2 cups of rooster inventory
- 1 1/2 cups of rice totally rinsed…or…2 cups frozen cauliflower rice…or 1 1/2 cups farro…or 6 oz. small elbow macaroni.
- 2 tbsp of additional virgin olive oil
- Salt to style
Instructions:
Warmth the olive oil in a medium scorching pan.
Saute the holy trinity – bell peppers, chopped celery and onions – 5-6 minutes till onions are translucent.
Add the tomato/puree, garlic powder, cayenne, paprika, oregano, black pepper, thyme, bay leaves together with the Cajun seasoning. Stir till all are properly blended.
Add the inventory and produce to a rolling boil. Cut back to low simmer for half-hour.
Saute shrimp in a separate pan till they’re simply starting to show pink. Put aside.
Put together the rice, cauliflower rice, farro or macaroni per label directions. Put aside.
After 35 minutes, fold in shrimp and rice/mac into sauce. Low simmer for five extra minutes.
Serve whereas scorching.
