0 people want to try | 14 have favorited
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 Prudhommes Louisiana Kitchen
Guest, you can Add a link to another recipe! What would you serve with this?
There are no reviews yet for Seafood Dirty Rice. Be the first to review it!