| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 cup brown rice
- 1 pound shrimp, deveined
- 3 teaspoons Cajun seasoning
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil, plus more as needed
- 2 celery ribs, finely sliced
- 1 green bell pepper, diced
- 2 links andouille sausage, sliced 1/4 inch thick
- 1/2 cup chicken broth
- 1/2 cup milk
- 1 tablespoon cornstarch
- Juice from 1/2 lemon
- Chopped fresh parsley and lemon wedges, for garnish
Instructions
- 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.
Nutrition Facts
| 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 |
| 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 |
Reviews
Amazing! I made this with Beyond sausage and shrimp and my family LOVED IT! I have two teenagers and and we are all shrimp lovers, so I doubled the recipe. Super tasty.