Cajun Shrimp Stew

🥘 Ingredients

• basmati rice
  1 c
• cajun spice blend
  4 tbsp
• cauliflower florets
  20 oz
• celery
  5 oz
• cooking oil
  2 tbsp
• diced tomatoes
  28 oz
• flour
  2 tbsp
• green bell pepper
  2 unit
• onion
  2 unit
• parsley
  ½ ounce
• shrimp
  20 oz
• veggie stock concentrate
  8 unit

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut cauliflower florets into bite-size pieces if necessary. Halve, peel, and finely dice onion . Core, deseed, and finely dice green bell pepper . Finely dice celery . Pick parsley leaves from stems; mince leaves.

   cauliflower florets: 20 oz, onion: 2 unit, green bell pepper: 2 unit, celery: 5 oz, parsley: ½ ounce
2. 

   2

   Toss cauliflower on a baking sheet with a large drizzle of cooking oil , half the cajun spice blend , salt, and pepper. Roast on top rack until tender and golden brown, 20-25 minutes.

   cooking oil: 2 tbsp, cajun spice blend: 2 tbsp
3. 

   3

   Meanwhile, in a small pot, combine basmati rice , half the veggie stock concentrate , ¾ cup water (1½ cups for 4 servings), a drizzle of oil, salt, and pepper. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   basmati rice: 1 c, veggie stock concentrate: 4 unit
4. 

   4

   Heat a large drizzle of oil in a large pot over medium-high heat. Add onion, bell pepper, and celery; cook, stirring occasionally, until browned and softened, 6-8 minutes. Season generously with salt and pepper. Add another drizzle of oil to pot. Sprinkle in flour and remaining cajun spice blend ; cook, stirring, until lightly toasted, 1-2 minutes more. Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 3-4 minutes for shrimp, or 4-6 minutes for chicken. Transfer to a plate.

   flour: 2 tbsp, cajun spice blend: 2 tbsp, shrimp: 20 oz
5. 

   5

   Add diced tomatoes and remaining stock concentrate (from veggie stock concentrate used earlier) and 1¼ cups water (2½ cups for 4 servings) to same pot; stir to combine, scraping up any browned bits from bottom of pot. Bring to a boil, then reduce heat to low, cover, and cook until slightly thickened, 7-10 minutes. Stir in roasted cauliflower and half the parsley. Taste and season with salt and pepper. Add shrimp or chicken to stew along with cauliflower.

   diced tomatoes: 28 oz, veggie stock concentrate: 4 unit
6. 

   6

   Fluff rice with a fork. Divide rice between bowls on one side; serve stew alongside rice. Garnish with remaining parsley and serve. Shrimp are fully cooked when internal temperature reaches 145°.