- Season the Shrimp:
- Toss shrimp with seafood seasoning so they get even color and flavor. Let them rest while you prep the rest
- Cook the Shrimp:
- Heat two tablespoons of oil in a large pan over medium high so the shrimp sizzle right away. Place them down in a single layer and cook two to three minutes on each side until they curl into a three shape and show thick grill marks. Remove shrimp to a bowl to keep them juicy
- Brown the Meats:
- Add the last spoon of oil and both meats into the same pan. Crumble as you go and keep the heat on medium so nothing scorches. When the meat is almost fully browned sprinkle in chopped onions and bell peppers plus all the minced garlic. Stir and let everything soften and turn fragrant for a few minutes
- Add Seasonings and Flour:
- Sprinkle in every dried spice and mix them thoroughly so every bite cooks evenly. Next pour in the flour over everything and stir hard to coat the meat and veggies. This step makes the mix thick silky and full of body
- Simmer with Broth:
- Pour in your prepared broth while scraping the bottom so nothing sticks. Let it bubble and simmer for five to seven minutes to get rich and flavorful. The mixture should look glossy and slightly thick
- Add Rice and Shrimp:
- Stir in all the cooked rice so it absorbs the pan sauce and gets stained with the dark spicy fat. Let it simmer for another five minutes for ultimate flavor mingling. Taste for salt and spice. Fold shrimp gently back in so they stay juicy and serve hot
ADVERTISEMENT
