Directions:
Toss the shrimp with 1 tablespoon of the Creole seasoning and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, celery, and garlic, and sauté until vegetables are tender.
Stir in the rice, remaining Creole seasoning, and cook for 1-2 minutes until the rice is lightly toasted.
Pour in the chicken broth, add bay leaf and thyme, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
Add the seasoned shrimp to the skillet, cover, and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Remove from heat, discard the bay leaf, and let sit covered for 5 minutes.
Fluff the rice with a fork, stir in the sliced green onions, and season with salt and pepper to taste. Serve warm.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 350 kcal per serving | Servings: 4
This dish is my hubby’s thirsty trap, he can’t escape the urge to ask for more of it
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