Happy happy Friday! I’m always excited for the weekend… I’m especially excited about not having to set my alarm at night, and being able to stay up late and read or watch “Are You Afraid of the Dark?” if I want to… two things that are on my agenda for the weekend. My best friend is also coming over tomorrow for another installation of our Horror D’ouevres, and I’m really excited for that too 🙂 Can you believe that this weekend also signals the end of June? I certainly can’t! This week also brings the 4th of July, and while I don’t have any plans to watch fireworks, I’m still looking forward to the holiday, and a day off of work. As a kid, we always used to go visit my family out in Missouri for a week in the summer, and we were always there for the 4th. The laws there are not as strict regarding fireworks there as there are in Connecticut, and so it was always our tradition to buy a bunch of fireworks, and take turns setting them off in my Grandparent’s backyard. It was so much fun to actually set off our own fireworks, rather than just watch them…. although a good fireworks show can be fun as well.
This recipe comes from one of my favorite series of cookbooks, the Everyday Food series. The magazine (which unfortunately is now defunct), was one of my favorite food magazines, and I am still mourning the loss of it. The recipes were simple, but excellent, and were perfect for quick and delicious weeknight meals, which are the type of meal I am most drawn to, as that is the type of meal I cook most frequently. This meal fits the bill perfectly. Just a few ingredients, super quick and simple, but still so flavorful, and not boring at all. I used turkey kielbasa in this dish to make it healthier, but I think that andouille sausage (pork, turkey or chicken) would be even tastier, if you can find it.
Sauteed Cajun Shrimp
1 Tbsp olive oil, divided
1 small onion, finely chopped
1 can (14.5 oz) low-sodium chicken broth
1 cup long-grain white rice
Coarse salt and freshly ground black pepper
2 red bell peppers, ribs and seeds removed, sliced lengthwise into thin strips
8 oz precooked andouille or kielbasa sausage (I used turkey kielbasa), halved lengthwise, and thinly sliced crosswise
1 lb large shrimp, peeled and deveined
1. Heat 1 1/2 tsp of oil in a medium saucepan, over medium heat. Add the onion, and cook about 3-5 minutes, until softened, stirring occasionally. Add the chicken broth, increase heat to high, and bring to a boil. Add the rice, season with salt and pepper. Reduce heat to low, cover, and cook for 20 minutes, until liquid is absorbed and rice is tender.
2. Meanwhile, place a large nonstick skillet over medium heat, and add remaining 1 1/2 tsp of oil. Add the bell peppers, and cook about 4-6 minutes, stirring occasionally, until the peppers are crisp-tender. Add the sausage and shrimp, and cook about 3-5 minutes, stirring occasionally, until the shrimp is cooked through, and the sausage is heated. Season to taste with salt and pepper.
3. Serve shrimp and sausage mixture over the rice.
Source: Everyday Food: Light