Ingredients
– 1 pound of shrimp, peeled and deveined
– 1 cup of long-grain rice
– 1 medium onion, chopped
– 1 green bell pepper, chopped
– 2 stalks of celery, chopped
– 3 cloves of garlic, minced
– 3 cups of chicken broth
– 1 tablespoon of Cajun seasoning
– 1 teaspoon of thyme
– 2 tablespoons of olive oil
– Salt and pepper to taste
– 2 green onions, chopped (for garnish)
Equipment Needed
– Large skillet or Dutch oven
– Wooden spoon or spatula
– Measuring cups and spoons
– Knife and cutting board
– Serving dish
Step-by-Step Instructions
To begin, I heat up some olive oil in my trusty large skillet over medium heat. It’s a simple step, but I love hearing that sizzle when I add in the chopped onion, bell pepper, and celery. I let these veggies soften for about 5 minutes, stirring occasionally. The aroma fills my kitchen, and I can’t help but feel eager about what’s to come. After the vegetables are softened, I toss in the minced garlic, stirring it for about a minute until it becomes fragrant. You really don’t want to overdo it on the garlic! (See the next page below to continue steps…)