Laissez les bons temps rouler!

Mardi Gras is a favorite of mine and so is Cajun food. This is my take on red beans and rice. It includes the “holy trinity” of Cajun cooking: onion, celery and green pepper. In this one, I used Farro for the rice because that’s what I had in the pantry. So please enjoy and Laissez les bons temps rouler!

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Cajun Style Beans and Rice

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Ingredients

1 C farro or white rice
Water or broth
1 tbsp olive oil
1 onion
1/2 C celery, chopped
1 tsp garlic, minced
1 green Bell pepper
1 can (14.5 oz) kidney beans
1 can (14.5 oz) tomatoes
1/2 tsp oregano
1/2 tsp thyme
1/4 tsp Cayenne pepper
1 bay leaf
Salt & pepper, to taste
12 shrimp
Oil olive
1 tbsp blackening seasoning

Instructions

Prepare farro or rice according to the package.
Heat olive oil over medium heat in a large pot. Saute onion until start to soften.
Add celery and sautee for 2-3 minutes. Add garlic and saute another minute then add green pepper and saute for 3-5 minutes.
Next add kidney beans, oregano, thyme, Cayenne, salt and pepper. Saute for another 2 minutes.
Then add tomatoes and bay leaf. Bring up heat so tomatoes start to boil then bring heat down to a simmer.
Let simmer gently for about 20-30 minutes.
Brush shrimp with olive oil then dust with blackening seasoning.
Heat a skillet over medium high heat. Once hot, add shrimp, turning half way through. This should only take a couple of minutes to complete.
To serve, place a scoop of farro or rice in bowls. Then pour bean stew over and top with shrimp. Serve and enjoy!

https://smallkitchensmith.com/cajun-style-beans-and-rice/

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