Seafood dirty rice
Yield: 6 Servings
Ingredients:
- 1 3/4 lb Small shrimp (see notes)
- 2 tb Unsalted butter
- 1 tb Vegetable oil
- 1/2 c Canned tomato sauce
- 3 tb Onions chopped very fine
- 2 1/2 tb Green bell peppers chopped
- 2 tb Celery chopped very fine
- 1 ts Minced garlic
- 1 ts Salt
- 1 ts White pepper
- 1 ts Dried thyme leaves
- 1/2 ts Ground cayenne pepper
- 1 1/2 c Basic shrimp stock
- 1/2 c Heavy cream
- 3 1/2 c Basic cooked rice
- 3/4 c Green onions finely chopped
- 1 c Packed
Instructions:
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
