Seafood Dirty Rice
Submitted by bethyjstar
Cajun seafood dirty rice loaded with shrimp, lump crab, homemade shrimp stock, and the holy trinity. Spiced with cayenne and thyme for that real Louisiana bayou flavor.
YIELD
6 servingsPREP
40 minCOOK
20 minREADY
60 minDown in Louisiana, dirty rice gets its name from the bits of meat that muddy up the grains. This version swaps the traditional chicken livers for Gulf-style seafood, and honey, it does not disappoint.
You’ll make your own stock from the shrimp heads and shells first, which gives the whole dish a deep, briny backbone you just can’t buy in a carton.
That stock simmers down with tomato sauce, the holy trinity of onion, bell pepper, and celery, plus garlic, thyme, and a good hit of cayenne.
Then the shrimp go back in alongside big hunks of lump crab, all folded into fluffy rice with a shower of green onions on top.
Kitchen Tips
- Save every shrimp head and shell for the stock because that’s where all the flavor lives
- Keep the lumps of crab meat intact when you fold them in so you get those gorgeous chunks in every bite
- Start with half a teaspoon of cayenne and work up from there if you like more heat
- This rice is best served right away while the crab is still warm and the flavors are bright
Ingredients
Directions
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; sauté 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.
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