Leftovers: Red Beans and Rice w/ Cajun Shrimp and Baked Garlic Loaf Bread

June 23, 2019 at 6:42 PM | Posted in shrimp, Zatarain's | Leave a comment
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Today’s Menu: Leftovers – Red Beans and Rice w/ Cajun Shrimp and Baked Garlic Loaf Bread

 

 

 

For Breakfast I just had a cup of Bigelow Decaf Green Tea. I had another long and painful night of the Phantom Pains. Not sure why these have been coming back so frequently of late. But it was a very painful night and I was lucky to get an hours worth of sleep. So Tea was plenty this morning. Outside a passing shower, 86 degrees and humid. It really didn’t make a difference what it was outside today. After I got a few things done around the house it was back to bed for me, so very tired. For Dinner tonight leftover Red Beans and Rice w/ Cajun Shrimp and Baked Garlic Loaf Bread. I left the original post for the recipe and directions.

 

 

 

 

 

 

Well nothing better than Red Beans and Rice w/ Cajun Shrimp to get rid of those rainy day blues! For the red Beans and Rice I used a box of Zatarain’s Reduced Sodium Red Beans and Rice Mix. For the Shrimp I used the Meijer Frozen Jumbo Shrimp and for the Garlic Loaf I used a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread. This had the makings of a delicious Meal from the start! I got the bag of Shrimp out of the freezer last night and let it thaw overnight.

 

 

 

 

 

 

To prepare it I’ll need; 1 box of the Zatarain’s Red Beans and Rice Mix, 3 cups Water, Extra Light Olive Oil, and the Shrimp. Mixed 3 cups of water, Rice Mix and 2 tbsp. of Light Olive Oil in 2-quart saucepan until it was well blended. Brought to a boil. Then reduced the heat to low and covered. I got the Shrimp out of the fridge and seasoned them with Zatarain’s Creole Seasoning.

 

 

 

 

 

 

Simmered for 25 minutes, until the rice was tender. Stirred occasionally to prevent the Rice and Beans from sticking. With 4 minutes of cooking time left I added the Shrimp. When done I removed the skillet from heat. Let stand 5 minutes. And done ready to serve! Like the Sausage and Dirty Rice I had last week, this is one fantastic Meal! The Red Beans and Rice is Seasoned perfect. It made plenty of both the Red Beans and the Rice. And the Shrimp worked perfect with it. Plenty of great leftovers!

 

 

 

 

 

 

Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! I loved this dish tonight, plenty leftover for tomorrow’s Dinner! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.

 

 

 

 

 

 

 

 

 

ZATARAIN’S REDUCED SODIUM RED BEANS AND RICE
A quintessential New Orleans dish, traditionally prepared on Mondays when a long stove top simmer gave home cooks time to do laundry. Today, red bean lovers rely on Zatarain’s for classic flavor in a fraction of the time.

Enjoy Zatarain’s Reduced Sodium Red Beans & Rice with 25% less sodium than the original as a main course or side dish. Supplement with sausage, ham or pork chops, or hold the meat and have a tasty vegetarian meal. However you prepare it, Zatarain’s Reduced Sodium Red Beans & Rice is hearty but not heavy, packed full of flavor and an instant crowd-pleaser.
STOVE TOP DIRECTIONS
1. MIX 3 cups water, Rice Mix and 2 tbsp. butter, margarine or olive oil in 2-quart saucepan until well blended. Bring to boil. Reduce heat to low. Cover.
2. SIMMER 25 minutes or until rice is tender. Stir occasionally to prevent rice and beans from sticking.
3. REMOVE from heat. Let stand 5 minutes. Fluff with fork before serving.

Serving Suggestion: Add a half pound of sliced sausage to make a complete meal.

NUTRITION INFORMATION (PER SERVING)
CALORIES 230
TOTAL FAT 1g
SATURATED FAT 0g
TRANS FAT 0g
CHOLESTEROL 0mg
SODIUM 580
CARBOHYDRATES 45g
FIBER 5g
SUGAR <1g
PROTEIN 9g
https://www.mccormick.com/zatarains/products/dinner-and-side-mixes/rice-mixes-and-side-dishes/reduced-sodium-red-beans-and-rice

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