CAJUN SHRIMP BOWL 

For the Shrimp:

1 pound shrimp, peeled, deveined, and tails removed

2 links chicken sausage, cut into 1/2-inch rounds

1 red bell pepper, sliced

1/2 yellow onion, sliced

2 Tablespoons extra-virgin olive oil

1 Tablespoon fresh thyme leaves

2 teaspoons Cajun seasoning

Kosher salt

Freshly ground black pepper

For the Avocado Salad:

1 avocado, sliced

2/3 cup fresh cooked corn

Juice of 1/2 lemon

Pinch of cayenne pepper

Kosher salt

For the Brown Sugar Garlic Sauce: 

Juice of 1/2 lemon

1 Tablespoon hot sauce

2 teaspoons brown sugar

1/4 cup mayonnaise

1/2 teaspoon garlic powder

4 cups cooked brown rice

2 green onions, thinly sliced, for garnish

Preheat oven to 400 degrees. On a medium baking sheet, arrange shrimp, sausage, peppers and onion in strips in a single layer. Drizzle with oil and sprinkle all over with thyme and Cajun seasoning, then season with salt and pepper. Bake until vegetables are tender and shrimp is opaque and cooked through, 15 to 18 minutes.

Meanwhile, make avocado salad: In a medium bowl, stir together avocado, corn, lemon juice and cayenne pepper. Season with salt.

Make brown sugar garlic sauce: In a medium bowl, whisk together lemon juice, hot sauce and brown sugar, until sugar is completely dissolved. Stir in mayonnaise and garlic powder and place in the refrigerator until ready to serve.

Build your bowls: Divide rice among bowls, then top each with shrimp and sausage, vegetables and avocado salad. Drizzle with sauce and garnish with green onions before serving.

Delish.com

 

CAJUN CHICKEN BLACK BEAN BOWLS

1 pound boneless skinless chicken breasts chopped into 1-inch pieces

2 Tablespoons olive oil divided

1 large sweet potato chopped into 1/2-inch cubes

2 bell peppers, any color, chopped into 1-inch pieces

1 15-ounce can black beans rinsed and drained

1  15-ounce can diced fire roasted tomatoes drained

1/2 fresh pineapple chopped, or more to taste

2 avocados peeled, pitted, sliced or chopped

Fresh parsley for garnish

Cajun Spice Mix:

1 1/2 teaspoons each smoked paprika, garlic powder, onion powder

1 teaspoon each salt, brown sugar

1/2 teaspoon each dried oregano, dried thyme, pepper

1/4 teaspoon cayenne pepper

Citrus Mix:

1 Tablespoon sodium soy sauce

1 1/2 Tablespoons orange juice

1 1/2 Tablespoon lime juice

Add sweet potatoes to a microwave safe dish along with 1/4 cup water. Cover and microwave 4 minutes. Drain and set aside. Meanwhile, whisk together the Citrus Mix in a small bowl. Set aside. While the chicken is still on the cutting board, pat it very dry. Mix together the Cajun Spice Mix in a small bowl. Remove 1 tablespoon mix (for potatoes/beans) and add remaining mix to the chicken. Toss until coated.

Heat one tablespoon olive oil in a large skillet over high heat. Add chicken in an even layer and let cook undisturbed for 1-2 minutes/until seared. Flip chicken over and cook another 1-2 minutes until seared then add 2 tablespoons Citrus Mix. Reduce heat to medium-high and continue to cook and stir until chicken is cooked through, approximately 2 minutes. Remove chicken to a plate and cover with foil to keep warm.

Wipe out skillet. Add one tablespoon olive oil and 1 tablespoon Citrus Mix and heat over medium high heat. Add sweet potatoes, bell pepper and 1/2 tablespoon Cajun Spice Mix. Stir until evenly combined then pat into a single layer. Let cook approximately 2 minutes, until potatoes begin to char then continue to cook another 1-2 minutes until potatoes are fork tender. Remove to a plate and keep warm.

Add black beans, fire roasted tomatoes, remaining Citrus Mix and remaining Cajun Mix to skillet over medium high heat. Cook for 2 minutes until warmed through.

Divide black beans/tomatoes, chicken and potatoes/peppers between 4 bowls along with avocado, pineapple and fresh parsley.

carlsbadcravings.com