A healthier twist on a Cajun classic, the addition of shrimp turns this "dirty brown rice" into a fabulous main dish. I'd like to think of this as a Cajun
1½ cups uncooked brown rice
chicken bouillon cube (Knorr)
2 bay leaves (divided)
⅛ + 1/4 tsp cayenne (divided)
⅛ + 1/2 tsp paprika
⅛ + 1/2 tsp thyme
1 tsp oil
1 onion (diced)
2 celery (diced)
1 green pepper (diced)
1 clove garlic (minced)
½ lb 96% lean ground beef (Laura’s lean beef)
salt and fresh pepper (to taste)
1 lb medium shrimp (peeled and deveined)
2 scallions (chopped)
Cook brown rice according to package directions in water along with a chicken bouillon, 1 bay leaf and 1/4 tsp salt and 1/8 each of salt, cayenne, paprika and thyme.When the rice is almost done cooking, heat a large heavy saucepan on medium-low heat.Add the oil, onions, green pepper, celery, bay leaf and garlic. Sauté on medium-low heat until soft, about 5 minutes.Add beef, salt, black pepper, remaining paprika, thyme and cayenne pepper.Sauté until browned, about 10-15 minutes; add shrimp, cover and cook 5 more minutes.When the rice is done, toss with beef and shrimp and combine well. Top with scallions and serve.
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