About the Dish

  • Long Grain Rice

    Long Grain Rice

  • All Purpose Flour

    All Purpose Flour

  • Sweet Peppers

    Sweet Peppers

  • Celery

    Celery

  • Green Onion

    Green Onion

  • Garlic

    Garlic

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Crushed Fire-Roasted Tomatoes

    Crushed Fire-Roasted Tomatoes

  • Oregano

    Oregano

  • Parsley

    Parsley

  • Wild-Caught Gulf Shrimp

    Wild-Caught Gulf Shrimp

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
2
MISE EN PLACE • Discard pepper stems and seeds; finely chop flesh. • Finely chop celery. • Chop green onion, keeping white and green parts separate. • Peel and chop garlic. • Pick and chop parsley leaves. • Pick and chop oregano leaves.
3
MAKE ROUX Place a large, deep skillet over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, whisk in flour. Cook, stirring often, until roux is brown and smells nutty, 2-3 minutes.
4
Stir in peppers, celery, onion whites and garlic. Cook, stirring, until vegetables are just tender, 3-4 minutes.
5
• Stir in bouillon cube, tomato, 1 cup water, oregano and 1/4 teaspoon kosher salt. • When mixture boils, reduce heat to medium. Cook, stirring often, until sauce thickens, 8-10 minutes. • Taste and adjust seasoning as desired with kosher salt.
6
• Increase heat to medium-high. • When sauce simmers, stir in shrimp. Cook, stirring occasionally, until shrimp are pink and firm, 2-3 minutes. • Remove skillet from heat • Fold in onion greens and most of parsley.
7
• Divide rice between 2 plates. • Top with Creole sauce and shrimp. Garnish with remaining parsley, and enjoy!

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