Servings: 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
2 Tbsp Olive Oil
3 Garlic Cloves minced
2 cups short or medium grain rice
1/4 c flat leaf parsley, chopped
1 Tsp Oregano
1 tsp Smoked Paprika
Zest of 2 lemons
1/2 Tsp Saffron
32 oz Chicken Broth
2 bay leaves
Salt & pepper to taste
2 Tbsp Olive Oil
1 large yellow onion, diced
2 red bell peppers, diced
1 tbsp cajun seasoning
1 lb Shrimp, peeled and devined
1 lb Crawfish
Preheat 2 tbsp of olive oil in a large sauté pan, over medium heat.
Add garlic and rice to pan, stirring constantly to coat with oil, about 3 minutes.
Add next 7 ingredients, stir and bring to a boil. Cover pan and reduce heat to simmer, about 20 minutes, stirring occasionally.
Season with salt & pepper to taste.
In a separate pan, preheat 2 tbsp olive oil over medium heat.
Sauté onions and peppers, stirring occasionally, about 5 minutes.
Season seafood with cajun seasoning and add to vegetables and cook until shrimp turns pink.
Pour rice into serving dish and top with seafood mixture.
Serve with lemon wedges and red pepper flakes.
ENJOY!
