In order to bring you the best organic produce, some ingredients may differ from those depicted.
Creole shrimp rice with Padrón peppers
Gluten-Free, Dairy-Free, Soy-Free
2 Servings, 620 Calories/Serving
In Louisiana kitchens, the combination of onions, celery, and bell peppers is known as the “holy trinity,” the base for countless dishes. Here Chef Justine riffs on a classic jambalaya inspired by her days as a young cook working in New Orleans. The tomatoes and shrimp make this Creole, as opposed to Cajun, which traditionally uses smoked meat.
In your bag
- 1 to 2 shallots
- 1 red bell pepper
- 1 to 2 celery stalks
- ½ pound Early Girl tomatoes
- 1 tablespoon Oaktown Spice Shop Hot Cajun spice blend (optional)
- 1 tablespoon tomato paste
- ½ cup white rice
- 10 ounces wild Gulf shrimp
- 1 teaspoon Worcestershire sauce (contains anchovies and soy)
- 1 teaspoon green Tabasco sauce (optional)
- ¼ pound Padrón peppers
Calories 620, Total Fat 23g (29% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 1540mg (67% DV), Total Carb. 74g (27% DV), Fiber 7g (25% DV), Protein 27g
Contains: Fish, Crustacean Shellfish
Wash produce before use
Prep the vegetables
- Peel and slice the shallot.
- Remove the ribs and seeds from the red bell pepper; cut the pepper into ¼-inch pieces.
- Cut the celery lengthwise into ¼-inch strips, then crosswise into ¼-inch-thick pieces.
- Core and cut the tomatoes into 1-inch pieces.
Cook the vegetables and rice
Finish the rice
Cook the Padrón peppers