I love trying out new recipes, and I really love finding a dish that perfectly matches the mood of the season. We are deep into winter here in California (okay, I know that sounds weird, but it does get cold here), and the cooler temperatures definitely make me want to get spicy…maybe play with some cayenne pepper, a little cumin, and a dash of hot sauce here and there.
I love Cajun cooking, especially during the winter months. It’s like putting on sassy, warm coat full of flavor and spice. I especially love shrimp in Cajun cooking, so that’s why I jumped when I spied this recipe on the fabulous Skinnytaste.com. It’s healthy, filling, and full of wonderful Cajun flavors. Just a note: I omitted the celery and used red peppers instead of green, because my sweetie doesn’t like them, but other than that, the dish turned out great. I don’t post a lot of stove-top recipes, but I couldn’t resist this one. It’s a great, hearty, Southern dish that will definitely keep your tootsies warm on those cold winter nights!
(adapted from Skinnytaste.com)
2 tsp olive oil
1 medium onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
2 cloves of garlic, minced
14-ounce can of diced tomatoes
8 oz tomato sauce
1/4 teaspoon of cayenne pepper
1/4 tsp Cajun Seasoning (I used Spice Hunter’s – it’s got great flavor!)
1 bay leaf
1 tbsp of all purpose flour (1 tsp corn starch for gluten-free)
2 tbsp water
1 lb of large shrimp, peeled and deveined
2 tsp Worcestershire sauce
2 tsp hot sauce, to taste
1 medium scallion, sliced
2 tbsp fresh parsley, chopped (I used cilantro instead)
salt to taste
In a large skillet heat the olive oil over medium heat. Add the chopped onion, green bell pepper, garlic and celery and saute until tender. Add tomatoes and tomato sauce, cayenne pepper, Cajun spice, bay leaf and bring to a boil. Cover and reduce heat to low and simmer 20-30 minutes.
Make a slurry of the flour and water and stir into the tomato mixture. Continue cooking for another 5 minutes. Lightly season the shrimp with the Cajun seasoning and add immediately to the tomato mixture. Add Worcestershire sauce and hot sauce; stir together. Cook for another 5 to 6 minutes, or until shrimp is opaque and cooked through, adjust salt if needed.
Add chopped green onion and parsley and serve with either quinoa, brown rice, or white rice.