Sunday, February 19, 2012

Mardis Gras Cajun Shrimp and Kale

This version of cajun shrimp and rice is light on salt and oil and packed with healthy kale! 

I knew I wanted to do something cajun for Mardis Gras and I had bought a big bunch of kale at Market Basket last week because they HAD it and they are usually out of it. I'm glad I did because it was perfect for the veggie in this week's Mealpod and it helped cut that spiciness down! Because boy this is spicy! I'm going to write the recipe with a little less cayenne so I don't hurt anyone. 

Seriously Fun Cajun Seasoning

Cajun Rice with Shrimp and Kale


  • 1 lb cooked extra large shrimp (not jumbo) if frozen thawed and dried
  • 1 tbs butter
  • 1 tbs olive oil
  • 3 cloves garlic
  • 2 tsp cajun seasoning (Slap Ya Mama or Old Bay)
  • 4 cups low sodium chicken broth (or homemade)
  • 2 tsp salt
  • 3 tsp oregano
  • 3 tsp paprika
  • 3 tsp garlic powder
  • 2 tsp no sodium chicken bouillon granules (optional)
  • 1-3 tsp cayenne pepper (depends how daring you are!)
  • 5 cups shredded kale
  • 1 1/2 cups uncooked white rice


  1. In a large pot add chicken broth, salt, oregano, paprika, garlic powder, cayenne pepper and bring to a boil.
  2. Add in rice and kale. If there is too much kale for it to come to a boil again, hold some back and steam separate. Bring to a boil again.
  3. Turn burner to low and put lid on. Let simmer for 18-20 minutes or until all liquid is gone. Set aside.
  4. Add butter, oil, minced garlic cloves, and old bay seasoning in a large nonstick skillet on medium high heat.
  5. Add defrosted shrimp and cook until shrimp is hot.
  6. Add shrimp and juice to your rice mixture. Mic and serve hot and over steamed kale. Divide extra into Mealpods for the freezer. It made 8-10 Mealpods depending on how much you ate while cooking it!
- Nicole

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