A healthier twist on a Cajun classic, the addition of shrimp turns this "dirty brown rice" into a fabulous main dish. I'd like to think of this as a Cajun shrimp fried rice. With Mardi Gras ending tomorrow, I thought this would be the perfect timing to share this recipe from the archives because I LOVE this dish!
1 1/2cupsuncooked brown rice
chicken bouillon cube(Knorr)
1/8+ 1/4 tsp cayenne(divided)
1/8+ 1/2 tsp paprika
1/8+ 1/2 tsp thyme
1/2lb96% lean ground beef(Laura's lean beef)
salt and fresh pepper(to taste)
1lbmedium shrimp(peeled and deveined)
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 cooking, 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 scallions and serve.