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October 2018

Rice Recipes

Beans and Grains Recipes

 Baguio Beans Toss

Baguio Beans Toss Recipe
An appetizing mi ture of beans and bacon bits-a perfect siding for meat dishes. 250 g. Baguio...

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Seafood Dirty Rice Recipe

Seafood Dirty Rice recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Seafood Dirty Rice recipe  PDF


1 3/4 lb Small shrimp (see notes)
2 T Unsalted butter
1 T Vegetable oil
1/2 c Canned tomato sauce
3 T Onions, chopped very fine
2 1/2 T Green bell peppers, chopped
2 T Celery, chopped very fine
1 t Minced garlic
1 t Salt
1 t White pepper
1 t Dried thyme leaves
1/2 t 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 (1/2lb
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 Prudhomme's Louisiana Kitchen

Seafood Dirty Rice recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
549 people have voted
Last Reviewed on 2018-10-22



Monday, Oct 22 2018 Download & Print Seafood Dirty Rice recipe  PDF   Rice recipes RSS   New

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1 8 inch focaccia (Italian Flat bread) 6 T Light garden vegetable cream Cheese, divided 1 Tomato, thinly sliced 1/2 Green bell pepper, thinly Sliced 24 Slices pepperoni 2 Thin slices red onion, Separated 3/4 c Shredded provolone cheese Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges. ...

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