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Extra Cajun Texas Red Beans and Rice with Shrimp

Created by: Howcan Team

Ingredients

1 pound of large shrimp, peeled and deveined
2 cups of long-grain white rice
1 can (15 oz) of red kidney beans, drained and rinsed
1 onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
4 cloves of garlic, minced
1 can (14.5 oz) of diced tomatoes
4 cups of chicken broth
2 tablespoons of Cajun seasoning
1 teaspoon of dried thyme
1 teaspoon of dried oregano
1/2 teaspoon of cayenne pepper
Salt and black pepper to taste
3 tablespoons of vegetable oil
2 green onions, chopped (for garnish)

Instructions

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, bell pepper, and celery. Cook until the vegetables are softened, about 5 minutes.
Add the minced garlic, Cajun seasoning, dried thyme, dried oregano, and cayenne pepper to the pot. Stir and cook for another 2 minutes to toast the spices.
Stir in the diced tomatoes and red kidney beans. Pour in the chicken broth and bring the mixture to a boil.
Once boiling, add the rice to the pot and reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is cooked and most of the liquid is absorbed.
While the rice is cooking, season the peeled and deveined shrimp with salt, black pepper, and extra Cajun seasoning.
In a separate skillet, heat a tablespoon of vegetable oil over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, until they are pink and opaque. Remove from the skillet and set aside.
Once the rice is cooked, gently fold in the cooked shrimp. Let it sit for a few minutes to allow the flavors to meld together.
Serve the Extra Cajun Texas Red Beans and Rice with Shrimp in bowls, garnished with chopped green onions. Enjoy the spicy and flavorful dish!

Cajun Texas Red Beans and Rice with Shrimp is a beloved dish that combines the rich flavors of Louisiana and Texas. This hearty and spicy dish has its roots in the Cajun and Creole cuisines of the Gulf Coast. The dish is a fusion of flavors, with influences from French, Spanish, African, and Native American cooking traditions. The history of this dish can be traced back to the Cajun and Creole communities of Louisiana, where it was originally made with red kidney beans, rice, and a variety of meats such as sausage, ham, or pork. Over time, the dish evolved to include shrimp, adding a delicious seafood twist to the classic recipe. To make this dish truly authentic, it's essential to use the right blend of Cajun seasonings. Chefs in Louisiana and Texas take pride in creating their own unique spice blends, using a combination of paprika, cayenne pepper, garlic powder, onion powder, and other aromatic spices to give the dish its signature kick. One famous alternative method for making this dish is to use a slow cooker, allowing the flavors to meld together over several hours, resulting in a rich and deeply flavorful meal. Today, some of the best versions of Cajun Texas Red Beans and Rice with Shrimp can be found in renowned Cajun and Creole restaurants in New Orleans, Houston, and Austin. These establishments are known for their dedication to preserving the authentic flavors of the Gulf Coast, using fresh Gulf shrimp and locally sourced ingredients to create a truly unforgettable dining experience. When preparing this dish at home, it's important to pay attention to the quality of the shrimp and the balance of spices. The extra Cajun seasoning adds an extra layer of heat and depth to the dish, elevating it to new heights of flavor. Whether enjoyed in a bustling restaurant or lovingly prepared in a home kitchen, Cajun Texas Red Beans and Rice with Shrimp is a celebration of the vibrant culinary traditions of the Gulf Coast.

65 min

380 calories

Instructions

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, bell pepper, and celery. Cook until the vegetables are softened, about 5 minutes.
Add the minced garlic, Cajun seasoning, dried thyme, dried oregano, and cayenne pepper to the pot. Stir and cook for another 2 minutes to toast the spices.
Stir in the diced tomatoes and red kidney beans. Pour in the chicken broth and bring the mixture to a boil.
Once boiling, add the rice to the pot and reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is cooked and most of the liquid is absorbed.
While the rice is cooking, season the peeled and deveined shrimp with salt, black pepper, and extra Cajun seasoning.
In a separate skillet, heat a tablespoon of vegetable oil over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, until they are pink and opaque. Remove from the skillet and set aside.
Once the rice is cooked, gently fold in the cooked shrimp. Let it sit for a few minutes to allow the flavors to meld together.
Serve the Extra Cajun Texas Red Beans and Rice with Shrimp in bowls, garnished with chopped green onions. Enjoy the spicy and flavorful dish!

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