Here’s a recipe that I found on one of my absolute favorite food websites called Skinnytaste. Gina Homolka is the bomb (do people still use that phrase?) because all of her recipes are lightened up versions of favorite dishes. I’ve always LOVED dirty rice. It’s a cajun dish. Something I’ve tried in good old New Orleans. Can’t get anymore authentic than that! To be honest, I’ve never known the damage that the non-lightened up version can do to a diet. But now I don’t have to because I have this wonderful recipe.
The ingredients are very basic and take minimal time to prepare.
The end result is absolutely delectable! Ca c’est bon! After tasting it you will want to say ‘Laissez les bon temps rouler’, which is cajun for Let the Good Times Roll!
Here’s the recipe for Dirty Brown Rice with Shrimp:
9 Weight Watchers Points Plus Value
- - 1 1/2 cups uncooked brown rice
- - chicken bouillon cube (Knorr)
- - 2 bay leaves, divided
- - 1/8 + 1/4 tsp cayenne, divided
- - 1/8 + 1/2 tsp paprika
- - 1/8 + 1/2 tsp thyme
- - 1 tsp oil
- - 1 onion, diced
- - 2 celery stalks, diced
- - 1 green pepper, diced
- - 1 clove garlic, minced
- - 1/2 lb 96% lean ground beef
- - salt & 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 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.
- Saute on medium-low heat until soft, about 5 minutes.
- Add beef, salt, black pepper, remaining paprika, thyme and cayenne pepper.
- Saute until browned, about 10 to 15 minutes.
- Add shrimp and cover. Cook 5 more minutes.
- When the rice is done, toss with beef and shrimp and combine well.
- Top with scallions and serve.
You can choose whether to lighten up the cayenne or not add it at all. My hubby likes a little spice, but I typically do not. So I didn’t add the cayenne. However, I got out our bottle of Cholula Hot Sauce so each of us could spice it up as much as we wanted. It was a yummy addition to the dish.
I also did not use the bay leaves because I’m not a bay leaf fan.
This dinner was delicious. My husband and I could not get enough of it. As a matter of fact, he ate 2 huge bowls of it and then took the leftovers to work for lunch the next day. I was so bummed when I opened up the refrigerator the next day to heat some up for lunch and it was ALL GONE! I guess that’s a good sign. It will be on my list of recipes to make again and again.
Latest posts by Pam (see all)
- Miller & Smith at Tallyn Ridge: New Homes in Frederick, Maryland - January 18, 2018
- Summers Farm: 6 Healthy Reasons to Visit - September 22, 2017
- Massey’s Landing: 10 Reasons to Stay at This Luxury Campground - September 4, 2017