Cajun shrimps & rice

Cajun seasoning is a very versatile spice that is both smoky and spicy. It blends well with a variety of different foods and brings out the natural flavor of meat and poultry. Cajun seasoning is a blend of spices such as paprika, cumin, garlic powder, onion powder, black pepper, dried oregano and dried thyme.
 
This recipe is very simple, fast and can be whipped together in no time. You only have to chop some vegetables, cook the rice and throw in the prawns. I got some cajun spices from Paris, cause I was afraid I won't find it in Lebanon. I haven't checked if it's available here. I know I should!

This dish has become one of my favorite, and I try to include it on our menu as often as I could. If you like cajun seasoning, then you have to try it out.

In case you don't find cajun spices, you can make your own: Here is the recipe: 3 tablespoons paprika, 2 tablespoons ground red pepper, 2 tablespoons dried thyme, 2 tablespoons dried oregano, 2 tablespoons onion powder, 2 tablespoons garlic powder, 1 tablespoon kosher salt, 1 tablespoon black pepper, 1 tablespoon sugar. Store this Cajun spice mix in a sealed jar for up to three months.

Ingredients
1 tbsp unsalted butter
2 tsbp extra-virgin olive oil
3 cloves garlic, minced
2 tsp Cajun seasoning
1 kilo large shrimps, peeled and deveined, tails intact
Salt and freshly ground pepper
3 plum tomatoes, chopped
1 big onion, chopped
1 1/2 cup basmati rice
3 tbsp chopped fresh parsley
Lemon wedges, for serving (optional)

Start by cooking the rice. Keep aside.

Meanwhile, in a large skillet, heat some olive oil and sautee the onion and garlic over medium heat until translucent.

Add the cajun seasoning and the shrimps and cook stirring until the shrimp begin to curl. Season with salt and pepper.

Add the chopped tomatoes and cook until the sauce is reduced by half. Now add the cooked rice and mix until all combined. (You may need to add some water but I didn't as the tomatoes were juicy.)

Stir in the parsley and serve with lemon wedges if desired.



Riz aux crevettes aux épices Cajun

Ingrédients
1 càs de beurre
2 càs d'huile d'olive
3 gousses d'ail, émincées
2 càc d'épices Cajun
1 kg de crevettes
Sel et poivre
3 tomates, coupées en dés
1 oignon, haché
1 1/2 tasse de riz basmati
3 càs de persil haché
Tranches de citron, pour servir (optionnel)
 
Faites cuire le riz. Réservez.

Faites chauffer le beurre et l'huile d'olive dans une grande poêle, environ 1 mn. Ajoutez les épices Cajun et les crevettes. Laissez cuire. Assaisonnez de sel et de poivre.

Ajoutez les tomates et l'oignon. Laissez cuire tout en mélangeant jusqu'à ce que la sauce s'épaississe. Ajoutez le riz cuit.  Laissez cuire à feu doux environ 3 mn. (Ajoutez de l'eau si vous trouvez nécessaire).

Ajoutez le persil et servez avec des tranches de citron.

Pour realiser le melange cajun. Vous melangez 2 cuillères à soupe de paprika, 2 cuillères à soupe de piment rouge moulu, 2 cuillères à soupe de thym séché, 2 cuillères à soupe d'origan séché, 2 cuillères à soupe de poudre d'oignon, 2 cuillères à soupe de poudre d'ail, 1 cuillère à soupe de gros sel, 1 cuillère à soupe de poivre noir, 1 cuillère à soupe de sucre. Conservez ce mélange d'épices Cajun dans un bocal fermé pendant trois mois



Inspired from Food Network Magazine