Creole shrimp rice with Padrón peppers
Gluten Free, Dairy Free, Soy Free
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.
- 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
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
Nutrition per serving: Calories: 620, Protein: 27 g, Total Fat: 23 g, Monounsaturated Fat: 16.5 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 3.5 g, Cholesterol: 180 mg, Carbohydrates: 74 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 1540 mg
Contains: shellfish, fish