Ingredients

• 1 tbsp butter
• 1 yellow onion, diced
• 2 celery ribs, diced
• 1 green bell pepper, diced
• 1 garlic clove, minced
• 1/2 jalapeno pepper, minced (optional)
• 2 tbsp Cajun seasoning
• 1 cup long grain white rice
• 2 cups vegetable broth
• 1 lb peeled shrimp
• Salt and pepper to taste

Preparation

In a large skillet, melt the butter over medium-high heat. Add the onion, celery, and bell pepper. Cook, stirring often, until they become soft, about 4 to 5 minutes. Add the garlic, jalapeño, and Cajun seasoning. Cook for another minute. Add rice and broth. Bring the mixture to a boil. Reduce the heat to low, cover, and cook for 15 minutes or until rice is tender and all of the liquid has been absorbed. Stir in shrimp, cover, and cook until shrimp is pink and opaque, about 5 minutes.
Serve immediately or store in the refrigerator for 2 to 3 days.