How to make it

  • Begin by cooking rice as per instructions in the broth. While rice is cooking, preheat a large sauté pan on medium-low heat. Add 1 tbsp olive oil and sauté onions, red pepper and garlic for 3-4 minutes, stirring. Do not brown. Once softened, add beans, zucchini, squash and eggplant and toss together. Sauté for 5-8 mins, stirring occasionally. Sprinkle Cajun spices and continue sautéing for another 4-5 minutes or until veg are just softened. Once rice is cooked, drain and add cooked rice to veg mix. Sauté together and season with S&P to your own personal taste.
  • Shrimp Preparation:
  • Rinse shrimp and or scallops and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add fresh chopped parsley, salt, and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.

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