Ingredients:

  • 1 ½ cups Long-Grain White Rice
  • 3 cups Chicken Stock (low sodium)
  • ½ tsp Salt (for rice)
  • 1 Tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Oregano
  • ½ tsp Dried Thyme
  • ½ tsp Cayenne Pepper (adjust to heat level)
  • 1 tsp Freshly Ground Black Pepper
  • ½ tsp Salt (for blend)
  • 1 lb Large Shrimp, peeled and deveined
  • 3 Tbsp Olive Oil, divided
  • 2 Tbsp Unsalted Butter, divided
  • 1 medium Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 1 large Green Bell Pepper, finely diced
  • 3 cloves Garlic, minced
  • 2 Tbsp Fresh Parsley, chopped
  • 1 tsp Lemon Juice

Instructions:

  1. Start the Rice: Combine the rice, stock, and salt in the saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Keep covered and set aside.
  2. Mix the Cajun Spice: In a small bowl, combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt (for the blend). Reserve 1 teaspoon of the blend for the vegetables.
  3. Season the Shrimp: Pat the shrimp very dry with paper towels. Toss the dry shrimp in 1 tablespoon of olive oil and coat generously with the remaining Cajun Spice Blend. Set aside.
  4. Chop the Trinity: Finely dice the onion, celery, and bell pepper (the 'Holy Trinity'). Mince the garlic.
  5. Sear the Shrimp: Heat the large skillet over medium-high heat. Add 1 tablespoon of butter. When shimmering, add the seasoned shrimp in a single layer. Cook for 1.5 to 2 minutes per side until pink and just curled. Remove the shrimp immediately and set aside.
  6. Sauté the Trinity: Reduce the heat to medium. Add the remaining 2 tablespoons of olive oil to the skillet. Add the diced onion, celery, and bell pepper. Sauté gently for 6–8 minutes until the vegetables are soft and translucent.
  7. Bloom the Spices: Add the minced garlic and the reserved 1 teaspoon of Cajun Spice Blend to the vegetables. Cook for 1 minute until fragrant (this 'blooming' step deepens the spice flavour).
  8. Incorporate the Rice: Add the cooked rice directly into the skillet with the sautéed vegetables. Stir gently to combine everything thoroughly, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes to warm through.
  9. Return the Shrimp: Fold the seared shrimp back into the rice mixture. Add the remaining 1 tablespoon of butter and the lemon juice. Stir briefly until the butter has melted and the shrimp is piping hot.
  10. Serve: Taste and adjust salt and pepper if necessary. Garnish generously with fresh chopped parsley before serving.