1/4 cup all-purpose flour
1 medium (1 cup) onion, chopped
1 medium (1 cup) green bell pepper, coarsely chopped
1 teaspoon finely chopped fresh garlic
1 (14 1/2-ounce) can diced tomatoes with basil, garlic and oregano, undrained
1 (14-ounce) can (1 3/4 cups) chicken broth
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 1/4 cups uncooked instant rice
1 (12-ounce) package frozen peeled deveined medium raw shrimp, thawed
Melt butter in 12-inch skillet until sizzling. Add flour; cook over medium-high heat, stirring constantly, 2-3 minutes or until mixture is thickened.
Add onion, bell pepper and garlic; continue cooking, stirring occasionally, 3-5 minutes or until vegetables are crisply tender.
Stir in all remaining ingredients except rice and shrimp; bring to a boil. Cover; reduce heat to medium-low. Cook 5 minutes. Uncover; add rice and shrimp. Cover; continue cooking 4-5 minutes or until shrimp are pink. Serve in individual serving bowls.
*Substitute 12 ounces fresh medium raw shrimp, peeled, deveined, rinsed, drained.
What’s in a name? Creole or Cajun cooks will tell you plenty! While both use plenty of peppers and onions in their foods, Creole cooking tends to favor dishes with more butter and cream, like this roux-based shrimp skillet. Cajun concentrates on intense spices to create a down-home signature taste.