Cajun Rice and Shrimp in Cornbread Bowls

I mentioned a couple months back that through the month of June I'd be working with Southern Comfort on a series of food and drink recipes. Thus far it's only been drinks, and although those have all been amazing, I'm especially excited to share this first food recipe.

With Southern Comfort originating in New Orleans I wanted to make a New Orleans-themed dish and there isn't too much that screams New Orleans more than cajun shrimp and rice.

Shrimp and rice has been done a million times already though, so to make it a little more unique I decided to bake some cornbread bowls to eat it out of. Oh, and then I whipped up a Southern Comfort whiskey sauce to drizzle over them.

For the whiskey sauce I originally planned on going with more of a savory sauce - the type that would pair well with a steak - but opted for a sweeter sauce instead, similar to something you'd usually find served with bread pudding.

These are perfect as an appetizer or even as a meal if you just want to be able to get the perfect amount of cornbread, rice and shrimp in every single bite. I made twelve of them and within an hour I only had four left. They're that good.

If you really want to simplify this recipe you could always buy a box of cornbread mix to make the cornbread bowls with and if you want to keep things super easy you could also swap out the garlic, paprika, oregano, cayenne pepper and red pepper flakes for a few teaspoons of cajun seasoning. You're going to end up with a pretty delicious and unique meal either way....

Nick @DudeFoods.com

Cajun Rice and Shrimp in Cornbread Bowls Recipe

This recipe will have you dreaming of New Orleans!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings: 12

Course: Appetizer

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 2 cups cornmeal
• 1 ½ cups flour
• ⅔ cup sugar
• 3 teaspoons baking powder
• ½ teaspoon salt
• 4 eggs
• 2 cups milk
• ⅔ cup vegetable oil
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 red bell pepper deseeded and diced
• 1 green bell pepper deseeded and diced
• ½ yellow onion diced
• 1 clove garlic minced
• 1 teaspoon paprika
• ½ teaspoon oregano
• ¼ teaspoon cayenne pepper
• ¼ teaspoon crushed red pepper flakes
• 1 cup white rice uncooked
• 1 cup vegetable broth
• ½ cup plus 2 tablespoons Southern Comfort
• ½ pound shrimp
• 2 tablespoons chopped parsley
• ½ cup brown sugar
• 4 tablespoons butter

Equipment

• 1 Bake-a-Bowl Pan

Method

 

1. In a bowl combine cornmeal, flour, sugar, baking powder and salt. Stir in egg, milk and vegetable oil.
2. Pour batter into the Bake-a-Bowl Pan.
3. Bake at 375° for 20 minutes or until a toothpick inserted into the cornbread bowls comes out smooth. Repeat a second time to make 6 more cornbread bowls.
4. In a large skillet heat olive oil and 1 tablespoon butter over medium heat.
5. Add bell peppers and onion and sauté for 5 minutes or until softened.
6. Add garlic, paprika, oregano, cayenne pepper, crushed red pepper flakes and stir in rice, broth and ½ cup Southern Comfort.
7. Bring mixture to a boil, reduce heat to low and cook covered for 10 minutes or until the rice is cooked through.
8. Add shrimp, cover and cook for 5 minutes or until the shrimp is pink and opaque.
9. To make the whiskey sauce add brown sugar and 4 tablespoons butter to a saucepan over medium heat stirring constantly until sugar is dissolved. Add 2 tablespoons Southern Comfort.
10. Spoon shrimp and rice mixture into cornbread bowls, drizzle with whiskey sauce and sprinkle with parsley.