Ingredients
Method
- In a small bowl create your Cajun spice blend by mixing 1 tsp cumin, 1 tsp cayenne, 1 tsp onion powder, 1 tsp paprika and 1 tsp garlic powder. Transfer shrimp to a plate and pat dry with paper towel. Season with 1 tsp salt and 2 tsp of the spice blend. Set aside. Next, slice 1 medium onion and 2 bell peppers. Finally, wash and chop enough kale for 2-3 handfuls, if you haven't already.
- Heat a 10" braiser, or thick-bottomed pan, on medium. Once hot, add enough neutral oil to lightly coat the bottom and turn to medium-high. Just before smoking, add the shrimp to the pan, allowing a little space between each one. Cook on one side until browned, about 3 minutes. Toss to mix and transfer to a clean plate. The goal is to get as much browning on one side without overcooking the shrimp.
- Turn the heat to medium and add a little more neutral oil to the pan. Add sliced onion and bell peppers. Season with a pinch of salt and cook until softened, about 10 minutes. Add in the remaining spice blend. Toss to coat and let cook for 1 minute, or until the spices become fragrant.
- Rinse 1 cup rice and add to the pot, stirring to evenly coat in the spiced onions and peppers, cook until slightly toasted, about 2 minutes. Add 2 1/2 cups broth and 2-3 large handfuls of chopped kale. Give it a good stir, then bring to a simmer. Cover and cook for 15-20 minutes.
- When the rice is cooked, remove the lid and fluff it up. Add the shrimp back to the pot and cover. Let stand for 5 minutes before serving. Serve with chips and guacamole!
- To make the guacamole, add 2 ripe avocados and a pinch of salt to a mortar and pestle. Smash until thickened. Add in the juice of 1 lime, 1/3 cup chopped cilantro and 1/2 tsp cumin. Mix then taste and adjust seasoning.
Notes
If you don't have a mortar and pestle, a small bowl and fork will do the trick!