Seafood Dirty Rice
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 pounds Small shrimp (see notes)
2 tablespoons Unsalted butter
1 tablespoon Vegetable oil
1/2 cup Canned tomato sauce
3 tablespoons Onions -- chopped very fine
2 1/2 tablespoons Green bell peppers -- chopped
2 tablespoons Celery -- chopped very fine
1 teaspoon Minced garlic
1 teaspoon Salt
1 teaspoon White pepper
1 teaspoon Dried thyme leaves
1/2 teaspoon Ground cayenne pepper
1 1/2 cups Basic shrimp stock
1/2 cup Heavy cream
3 1/2 cups Basic cooked rice
3/4 cup Green onions finely chopped
1 cup Packed -- lump crabmeat (1/2lb
NOTE: If shrimp with heads are not available, buy 1 pounnd shrimp with
shells and substitute other seafood ingredients for the heads in making
the seafood stock. Peel the shrimp and use the heads and shells to make
the stock; refrigerate shrimp until ready to use.
In a large skillet melt the butter with the oil.
Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white
pepper, thyme and cayenne pepper; saute over medium heat 5 minutes,
stirring frequently. Add the stock and continue cooking over high heat for
10 minutes, stirring occasionally. Stir in the rice, green onions and
crabmeat, keeping the lumps of crabmeat intact as much as possible. Heat
through and serve immediately. From Paul Prudhomme's Louisiana Kitchen
