This is a healthier twist on a Cajun classic and the addition of shrimp turns this into a fabulous main dish. Normally a rice dish like this if made with white rice would be cooked all in one pot. By cooking the brown rice separately, the texture of the rice is perfect when mixed with the beef and shrimp and makes a delicious main dish.
- 1 1/2 cups uncooked brown rice
- chicken bouillon cube (Knorr)
- 2 bay leaves, divided
- 1/8 + 1/4 tsp cayenne, divided
- 1/8 + 1/2 tsp paprika
- 1/8 + 1/2 tsp thyme
- 1 tsp olive oil
- 1 onion, diced
- 2 celery, diced
- 1 green pepper, diced
- 1 clove garlic, minced
- 1/2 lb 96% lean ground beef
- salt and fresh pepper, to taste
- 1 lb medium shrimp, peeled and deveined
- 2 spring onions, chopped
- Cook brown rice according to package directions in water along with a chicken bouillon, 1 bay leaf and 1/4 tsp salt and 1/8 each of salt, cayenne, paprika and thyme.
- When the rice is almost done, heat a large heavy saucepan on medium-low heat.
- Add the oil, onions, green pepper, celery, bay leaf and garlic.
- Sauté on medium-low heat until soft, about 5 minutes.
- Add beef, salt, black pepper, remaining paprika, thyme and cayenne pepper.
- Sauté until browned, about 10-15 minutes; add shrimp, cover and cook 5 more minutes.
- When the rice is done, toss with beef and shrimp and combine well.
- Top with spring onions and serve.
Serves: 5 – Serving Size: 1 1/3 cups – Nutrition Per Serving
Calories: 346.6, Fat: 5.9 g, Protein: 27.8 g, Carbohydrate: 44.2 g, Fibre: 2.5 g,Sugar: 1.1 g