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LOCATION: Recipes >> Cajun >> Dirty Rice 03

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SEAFOOD DIRTY RICE
Yield: 6 servings

1 3/4 lb small shrimp
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, lump crabmeat (1/2 lbs)

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.

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