Cajun Black Beans and Rice

We came home recently from a wedding down south, inspired by the food we ate. At home, the fridge was basically empty, but the freezer and pantry were not! And we came home to a bumper crop of cherry tomatoes waiting for us on the vine. I whipped up this classic southern dish with what was on hand, and oh boy - was it ever good.

1/2 red onion, diced

1 carrot, peeled and diced

2 stalks celery, diced

1 link Andouille sausage (1/4 lb), diced

1-1/4 cup long grain rice (I used Jasmine)

2 cups chicken broth

1 tsp favorite Cajun seasoning mix

1 can black beans, rinsed and drained

1/2 cup frozen petite peas, defrosted

1/2 lb large shrimp, peeled, deveined and cut in half at the waist

2 Tbsp butter plus 1 Tbsp olive oil

1 pint cherry tomatoes, halved

2 cloves garlic, minced

1/2 tsp crushed red pepper flakes

1 Tbsp fresh thyme leaves, chopped

1/2 cup fresh parsley, minced

Sauté the onion, carrot and celery in a dash of olive oil in a wide, shallow skillet (use one that has a tight fitting lid). Cook until the veggies soften and begin to brown just a bit, about 5 minutes. Add the rice and stir well. Cook for another 3-5 minutes, stirring often. You want the rice to go from translucent to white - but NOT brown!

Add the chicken broth and cajun seasoning. Season with salt and pepper to taste depending on whether the Cajun mix has salt or not. Stir and cover. Cook about 12-15 minutes, just until almost all the water is absorbed.

Then scatter the beans and peas on top of the rice and nestle the shrimp into the mix. Cover and continue cooking about 3-4 more minutes, just until the shrimp turn pink and the beans are heated through.

Meanwhile, melt the butter in the oil in another skillet. Add the tomatoes and cook 2-3 minutes just to heat through. When the tomatoes begin to wilt, add the garlic, crushed red pepper, thyme and half the parsley. Cook another 2-3 minutes. (I added the stalks and leaves from the heart of the celery, minced, to the tomatoes, because I had them, and I love them).

When the shrimp have cooked through, gently fold the tomatoes into the rice mixture. Garnish with the remaining parsley.

Serves 4.