Cajun Brown Rice & Shrimp Skillet

SERVES: 4
PREP TIME: 15 MIN
COOK TIME: 45 MIN

INGREDIENTS:

• 1½ CUPS ORGANIC LONG GRAIN BROWN RICE
• 1 LB LARGE GULF SHRIMP, PEELED & DEVEINED
• 1 TBSP CAJUN SEASONING (MORE TO TASTE)
• 2 TBSP OLIVE OIL
• 1 LARGE YELLOW ONION, CHOPPED
• 1 RED BELL PEPPER, CHOPPED
• 2 RIBS CELERY, CHOPPED
• 3 CLOVES GARLIC, MINCED
• 1 (14 OZ) CAN DICED TOMATOES, DRAINED
• 3 CUPS SEAFOOD OR CHICKEN STOCK
• 1 LEMON (JUICE AND ZEST)
• 2 TBSP CHOPPED PARSLEY
• GREEN ONIONS FOR GARNISH
• SALT & BLACK PEPPER

INSTRUCTIONS:

1. SEASON SHRIMP:
TOSS SHRIMP WITH 1 TSP OF CAJUN SEASONING AND REFRIGERATE UNTIL READY.

2. SAUTÉ AROMATICS:
HEAT OIL IN LARGE DEEP SKILLET OR DUTCH OVEN OVER MEDIUM HEAT. ADD ONION, BELL PEPPER, CELERY, AND GARLIC. COOK UNTIL SOFTENED.

3. TOAST RICE:
STIR IN RINSED BROWN RICE. LET IT TOAST FOR 1-2 MINUTES WITH VEGETABLES.

4. ADD LIQUID & TOMATOES:
STIR IN DRAINED TOMATOES, REMAINING CAJUN SEASONING, SALT, PEPPER, AND STOCK. BRING TO BOIL.

5. SIMMER:
REDUCE HEAT TO LOW. COVER AND SIMMER FOR 40–45 MINUTES, OR UNTIL RICE IS TENDER AND LIQUID ABSORBED.

6. COOK SHRIMP:
WHEN RICE IS DONE, STIR IN SEASONED SHRIMP. COVER AND COOK FOR ANOTHER 5–7 MINUTES UNTIL SHRIMP ARE PINK AND COOKED THROUGH.

7. FINISH:
STIR IN LEMON JUICE, LEMON ZEST, AND PARSLEY. GARNISH WITH GREEN ONIONS.