Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
Mission Street Taco Corn Tortillas
-
2
tablespoons butter -
1 ½
tablespoons flour -
1
pound shrimp (shelled and deveined) -
½
cup chicken broth -
½
cup onion, diced -
½
cup celery, diced -
½
cup bell pepper, diced -
2
cloves garlic, chopped -
1
teaspoon thyme -
8
ounces diced tomatoes in juice -
1
teaspoon cajun seasoning -
1
teaspoon smoked paprika -
hot sauce to taste
-
sea salt to taste
-
green onions, sliced for garnish
-
RED BEANS AND RICE
-
15
ounce red beans canned, drained and rinsed -
3
cups cooked rice -
4
ounces andouille sausage, diced -
½
cup onions, diced -
½
cup bell peppers, diced -
½
cup celery, diced -
2
cloves garlic, chopped -
1
teaspoon paprika -
1
teaspoon cajun seasoning -
sea salt to taste
-
black pepper
-
hot sauce (optional)
INSTRUCTIONS
-
Step 1
Melt the butter in a saucepan over medium heat, cook until it starts to brown and sprinkle in the flour while mixing and simmer until it turns a dark brown. About 10 - 15 minutes.
-
Step 2
Add the andouille sausage, onion, celery and peppers to the roux and cook until tender, about 8 - 10 minutes.
-
Step 3
Add the garlic and thyme and cook for a minute.
-
Step 4
Whisk in the broth. Add the tomatoes and seasoning. Reduce heat and simmer for 20 minutes.
-
Step 5
Season with hot sauce and sea salt to taste.
-
Step 6
Mix some seasoning and chopped parsley with the towel dried shrimp.
-
Step 7
Heat a sauté pan. Add oil and then add shrimp.
-
Step 8
Sauté the shrimp quickly and cook until just done so they stay moist and tender. You want to get color into the shrimp so its okay if the seasoning burns a little.
-
RED BEANS AND RICE
-
Step 9
Over medium-high heat, sauté onions, celery, peppers and garlic in olive oil for 2-3 minutes. Add seasonings and turn to low heat and continue to sauté for 2 more minutes.
-
Step 10
Add cooked rice, beans and seasonings. Mix well. Add water or chicken stock if necessary to keep the mixture from sticking to the pan.