Seafood Dirty Rice

Recipe Ingredients

1 3/4 lbs	794g / 28oz	Small shrimp - (see notes)
2 tablespoons	30ml	Unsalted butter
1 tablespoon	15ml	Vegetable oil
1/2 cup	118ml	Canned tomato sauce
3 tablespoons	45ml	Onions - chopped very fine
2 1/2 tablespoons	37ml	Green bell peppers - chopped
2 tablespoons	30ml	Celery - chopped very fine
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Salt
1 teaspoon	5ml	White pepper
1 teaspoon	5ml	Dried thyme leaves
1/2 teaspoon	2.5ml	Ground cayenne pepper
1 1/2 cups	355ml	Basic shrimp stock
1/2 cup	118ml	Heavy cream
3 1/2 cups	560g / 19oz	Basic cooked rice
3/4 cup	46g / 1.6oz	Green onions finely chopped
1 cup	62g / 2.2oz	Packed lump crabmeat (1/2 pound)

Recipe Instructions

NOTE: If shrimp with heads are not available, buy 1 pound 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.

Source:
Paul Prudhomme's "Louisiana Kitchen"

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