IN THE KIT
6 ozjasmine rice
6 ozseafood stock
2 ozZesty cajun seasoning
2 ozgreen onion
1⁄2red bell pepper
4 ozonion/celery blend
2 ozgarlic butter
Salt & pepper
Kitchen Items Needed
12 oz water (1.5 cups)
10 oz water (1 cup)
Preheat oven to 400°F;
Slice carrots into thin coins;
Core & thinly slice bell pepper;
Trim & thinly slice green onion, keeping green & white pieces separate.
Heat 1 tablespoon of oil in a small saucepan over medium-high. Add rice & white part of green onion. Cook until some of the grains turn chalky white, 1–2 minutes. Stir in 12 oz water & pinch of salt. Bring to a boil over high. Reduce heat to low, cover, & cook until water is absorbed & rice is tender, about 17 minutes. Remove from heat; keep covered.
Spread carrots on a baking sheet. Drizzle with olive oil, season with salt & pepper, tossing well to coat. Roast for 15 minutes until cooked through.
In a medium saucepan, heat garlic butter & 1 tablespoon oil over medium-high. Add flour & cook, stirring constantly, until the mixture is the dark in color, 4–5 minutes.
Add onion/celery blend & bell pepper to the saucepan and cook, stirring frequently, until vegetables are just softened, 5–6 minutes. Stir in Cajun spice blend & cook, stirring, until fragrant, about 1 minute.
Stir in seafood stock & 10 oz water; bring to a boil over high heat. Season with a pinch of salt. Reduce heat to medium & simmer until sauce is thickened & vegetables are tender, 5–7 minutes.
Rinse shrimp, then pat dry. Stir in shrimp & cook, uncovered, until shrimp are curled and pink, 2–3 minutes.
Fluff rice with a fork, stir in ½ green onion. Spoon rice into bowls & top with carrots, shrimp etouffée, remaining green onion. Enjoy!