Shrimp Cassoulet

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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4 servings
Calories: 320kcal

Ingredients

  • 2 Tbsp Extra-virgin olive oil
  • 1 Green bell pepper diced
  • 1 stalk Celery diced
  • 1/2 Onion diced
  • 2 clove Garlic minced
  • 1/2 Tbsp Cajun seasoning
  • 1 tsp Dried thyme
  • 2 tbsp All-purpose flour
  • 2 cups Canned diced tomato
  • 2 cups Chicken broth
  • 1/2 cup White rice
  • 1 lb Shrimp peeled and deveined tail off, fully defrosted
  • 2 Scallions chopped
US Customary - Metric

Instructions

  • Heat the oil in a pot over medium heat.
  • Add the bell peppers, celery, onion, garlic, cajun seasoning, and thyme. Sauté for 6 minutes, stirring occasionally, until the onions are softened. Add in the flour and cook while stirring for 3 - 5 minutes until the flour starts to turn golden brown.
  • Add the tomatoes, chicken broth, and rice. Stir to combine and cover with a lid. Bring to a low simmer for about 20 - 25 minutes, stirring occasionally or until the rice is cooked. Add in the shrimp and cook for 5 - 7 minutes more until firm.
  • Season with salt and pepper to taste. Use a slotted spoon to plate to avoid over-saucing. Spoon the remaining sauce over top to your liking.
  • Garnish with scallions.

Nutrition

Calories: 320kcal | Carbohydrates: 31g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1336mg | Potassium: 571mg | Fiber: 3g | Sugar: 5g | Vitamin A: 774IU | Vitamin C: 51mg | Calcium: 237mg | Iron: 5mg

Shrimp Cassoulet

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
 
 

  • 2 Tbsp Extra-virgin olive oil
  • 1 Green bell pepper diced
  • 1 stalk Celery diced
  • 1/2 Onion diced
  • 2 clove Garlic minced
  • 1/2 Tbsp Cajun seasoning
  • 1 tsp Dried thyme
  • 2 tbsp All-purpose flour
  • 2 cups Canned diced tomato
  • 2 cups Chicken broth
  • 1/2 cup White rice
  • 1 lb Shrimp peeled and deveined tail off, fully defrosted
  • 2 Scallions chopped

Instructions
 

  • Heat the oil in a pot over medium heat.
  • Add the bell peppers, celery, onion, garlic, cajun seasoning, and thyme. Sauté for 6 minutes, stirring occasionally, until the onions are softened. Add in the flour and cook while stirring for 3 - 5 minutes until the flour starts to turn golden brown.
  • Add the tomatoes, chicken broth, and rice. Stir to combine and cover with a lid. Bring to a low simmer for about 20 - 25 minutes, stirring occasionally or until the rice is cooked. Add in the shrimp and cook for 5 - 7 minutes more until firm.
  • Season with salt and pepper to taste. Use a slotted spoon to plate to avoid over-saucing. Spoon the remaining sauce over top to your liking.
  • Garnish with scallions.

Nutrition

Calories: 320kcalCarbohydrates: 31gProtein: 27gFat: 9gSaturated Fat: 1gCholesterol: 286mgSodium: 1336mgPotassium: 571mgFiber: 3gSugar: 5gVitamin A: 774IUVitamin C: 51mgCalcium: 237mgIron: 5mg
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