Name: Spicy Cajun Shrimp Stew with Green Onions, Bell Pepper, Celery & Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 6 sticks celery; 710 ml chicken or vegetable broth; 1 ½ (398 ml) cans diced tomatoes; 3 green bell peppers; 1 small bunch green onions (scallions); 355 ml heavy whipping cream; 1.02 kg raw peeled shrimp, fresh or frozen; all-purpose flour; black pepper; butter, unsalted; Cajun seasoning; hot sauce; salt; Worcestershire sauce

Spicy Cajun Shrimp Stew with Green Onions, Bell Pepper, Celery & RiceSpicy Cajun Shrimp Stew with Green Onions, Bell Pepper, Celery & Rice — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

6 sticks celery

710 ml chicken or vegetable broth

1 ½ (398 ml) cans diced tomatoes

3 green bell peppers

1 small bunch green onions (scallions)

355 ml heavy whipping cream

1.02 kg raw peeled shrimp, fresh or frozen

all-purpose flour

black pepper

butter, unsalted

Cajun seasoning

hot sauce

salt

Worcestershire sauce

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

While the water is heating, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, trim, seed, and small dice bell peppers. Place in a medium bowl.

Trim and small dice celery. Add to the bowl with the bell pepper.

Preheat a large pot over medium heat.

While the pot heats up, trim and cut green onions crosswise into thin pieces. Add half to the bowl. (Set remaining green onions aside for serving.)

Once the pot is hot, add butter and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until tender, 4-5 minutes.

Meanwhile, drain tomatoes in a colander. Set aside to drain further.

When the veggies are tender, add flour to the pot. Cook, stirring frequently, until golden brown, about 2 minutes.

Add tomatoes, broth, Worcestershire, and hot sauce to the pot, then stir to combine the stew. Cook, stirring occasionally, until thickened, 6-7 minutes.

Meanwhile, if using frozen shrimp, place them in the colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

When the stew has thickened, add shrimp and cream to the pot, then stir to combine. Reduce heat to low and cook, stirring occasionally, until shrimp are cooked through, 7-8 minutes. Remove from heat.

To serve, divide the shrimp stew between bowls. Place a scoop of rice in the center of each bowl and top with reserved green onions. Enjoy!

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