Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 teaspoon Cajun seasoning (5 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1/2 cup chopped onion (75g)
  • 1/2 cup chopped bell pepper (any color) (75g)
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 cup chicken broth (240 ml)
  • 1 cup long-grain rice, uncooked (200g)
  • 1/4 cup chopped fresh parsley (30g)
  • Optional: hot sauce, to taste

Instructions:

  1. Toss shrimp with Cajun seasoning, salt, and pepper.
  2. Heat olive oil in the skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
  3. Stir in diced tomatoes (with their juices) and chicken broth. Bring to a boil.
  4. Stir in uncooked rice. Reduce heat to low, cover the skillet, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
  5. Gently stir in seasoned shrimp. Cover and cook for 5-7 minutes, or until shrimp are pink and cooked through.
  6. Stir in fresh parsley. Serve immediately with hot sauce, if desired.