For Mardi Gras this year, we made seafood dirty rice for dinner and King Cake for dessert. It was my first time making the King Cake by myself and I was really happy with how it turned out. My mom and I made the seafood dirty rice together - we used the recipe from the Chef Paul Prudhomme's Louisiana Kitchen cookbook. It was really good!
- 1 pound shrimp (with shells)
- 2 tbsp. unsalted butter
- 1 tbsp. peanut oil
- 1/2 cup canned tomato sauce
- 3 tbsp. very finely chopped onions
- 2 1/2 tbsp. very finely chopped bell pepper
- 2 tbsp. very finely chopped celery
- 1 tsp. minced garlic
- 1 tsp. salt
- 1 tsp. white pepper
- 1 tsp. dried thyme leaves
- 1/2 tsp. cayenne pepper
- 1 1/2 cups shrimp stock
- use the shrimp shells to make the stock
- 1/2 cup heavy cream
- 3 1/2 cups cooked rice
- 3/4 cup very finely chopped green onions
- 1 cup (about 1/2 pound) lump crabmeat
Yield: 4 servings
Peel the shrimp and use the shells to make the shrimp stock.
Melt the butter with the oil in a large skillet.
Add the tomato sauce, onions, bell pepper, celery, garlic, salt, white pepper, thyme, and cayenne. Sauté over medium heat for 5 minutes, stirring frequently.
Add the stock and continue cooking over high heat for 10 minutes, stirring occasionally.
Stir in the cream.
Simmer for about 4 minutes.
Add the shrimp and simmer for 3 minutes longer, stirring occasionally.
Stir in the rice, green onions, and crabmeat, keeping the lumps of crabmeat as intact as possible.
Heat through and serve immediately.
This recipe is so good - I highly recommend trying it if you like cajun food.