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Red Beans and Rice with Shrimp
This classic Southern staple is made by combining tender red beans, succulent shrimp, and a rich, flavorful sauce infused with aromatic spices.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 4 Servings
Calories: 476 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 lb extra large shrimp peeled, deveined and rinsed
- 2 tablespoons vegetable oil split
- 1 onion chopped
- 1 green bell pepper chopped
- 2 celery ribs chopped
- 2 teaspoons minced garlic
- 3 tablespoons tomato paste
- 1 bay leaf
- ½ teaspoon dried thyme
- 3 teaspoons Cajun Seasoning split
- ½ teaspoon smoked paprika
- 3 15 oz can kidney beans drained and rinsed
- 3 cups low sodium chicken broth
- 1 tablespoon hot sauce
- salt and pepper to taste
- parsley garnish
- 1 cup basmati rice
- 2 cups water
Instructions
- In a medium sauce pan bring 2 cups water to a boil. Add rice cover and simmer for around 15-20 minutes or until all the water has been absorbed. Remove from heat and set aside.
- Combine the shrimp and 2 teaspoons of Cajun seasoning in a bowl. Mix until the shrimp are evenly coated with the seasoning. Set aside.
- Heat 1 tablespoon of oil in a heavy pot like a Dutch oven over medium high heat. Add shrimp and cook for 2-3 minutes until pink then set aside.
- Add the remaining 1 tablespoon of oil, onion, green bell peppers, celery, and garlic to the Dutch oven. Cook for 3-4 minutes.
- Add tomato paste, bay leaf, dried thyme, remaining 1 teaspoon Cajun seasoning, beans, chicken broth, and hot sauce. Bring to a simmer. Cover and cook for 15 minutes. Remove the lid and cook for an additional 15 minutes.
- Using a spoon smash some of the kidney beans to thicken the sauce. Season with salt and pepper to taste. Once thickened stir in the shrimp and serve over rice. Garnish with parsley.
Cup of Yum
Notes
- Storage: Refrigerate for up to 3-4 days or store it in the freezer for up to 3 months.
- Tips:
- Wait until the end to add salt. The broth, beans, and cajun seasoning are all salted. Adding additional salt could ruin the flavor.
- Control the thickness of the sauce by smashing only a few beans at a time with a wooden spoon.
Nutrition Information
Calories
476kcal
(24%)
Carbohydrates
67g
(22%)
Protein
30g
(60%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
143mg
(48%)
Sodium
1216mg
(51%)
Potassium
936mg
(27%)
Fiber
10g
(40%)
Sugar
6g
(12%)
Vitamin A
1380IU
(28%)
Vitamin C
33mg
(37%)
Calcium
146mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 476
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 67g | 22% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 143mg | 48% |
| Sodium | 1216mg | 51% |
| Potassium | 936mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 1380IU | 28% |
| Vitamin C | 33mg | 37% |
| Calcium | 146mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.