LOUISIANA STYLE SHRIMP AND RICE
Similar to étoufée, this saucy, Louisiana-style shrimp and rice dish is satisfying, intensely flavorful, and easy to make.
Provided by Lynne Webb
Categories Seafood
Time 50m
Number Of Ingredients 16
Steps:
- Make the seasoned flour blend by combining the flour, paprika, oregano, onion powder, celery seed, and cayenne in a small bowl. Set aside.
- Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until softened, 3 to 4 minutes.
- Add the celery and bell pepper and continue cooking for 2 minutes longer.
- Add the garlic and sauté 1 minute more, then sprinkle the seasoned flour mixture over the entire pan.
- Continue cooking, stirring constantly, until the flour is lightly browned.
- Stir in the tomato paste and combine well.
- Whisk in the beef broth and simmer, stirring constantly, until the mixture has thickened to a gravy consistency.
- Add the shrimp and continue cooking, stirring occasionally, until they turn pink and opaque, 5 to 7 minutes.
- Add the scallions and parsley, reserving a bit of each for garnish if desired.
- Combine well and remove from the heat.
- Serve over steamed white or brown rice.
Nutrition Facts : Calories 268 kcal, Carbohydrate 12 g, Protein 32 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 228 mg, Sodium 385 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 10 g, ServingSize 1 serving
DIRTY RICE DRESSING
Steps:
- Begin by putting the chicken livers into boiling water and cook until tender. Remove from the water and put in a food processor and process to a pate-like texture. Set aside.
- In a separate pot, add the bouillon granules to boiling water, and then add the eggplant. Reduce the heat to medium and cook until tender, about 10 minutes.
- Brown the meat in a lightly greased, heavy cast-iron pot. Pour off the excess grease. Remove the meat and melt the butter. Add the celery, onions and bell peppers and saute until tender. Add back the chicken livers, meat mixture and cooked eggplant. Add Cajun seasoning to taste. Slowly simmer for 1 1/2 hours.
- Meanwhile, cook the rice according to package directions and add to the dressing a bit at a time until you achieve the balance that you like of rice to dressing mix. At the very end, add the chopped green onion tops. Simmer for a few minutes longer.
RICE DRESSING
This yummy rice mixture is a delightful change from our traditional corn bread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth before baking. -Linda Emery, Bearden, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes. , Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired.
Nutrition Facts : Calories 221 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 727mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
LOUISIANA SHRIMP CREOLE II
Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.
Provided by Katrina Berry
Categories Seafood Shellfish Shrimp
Time 45m
Yield 5
Number Of Ingredients 12
Steps:
- In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
- Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.
Nutrition Facts : Calories 192.8 calories, Carbohydrate 14.3 g, Cholesterol 156.6 mg, Fat 8.1 g, Fiber 2.4 g, Protein 16.8 g, SaturatedFat 4.7 g, Sodium 677.3 mg, Sugar 6.3 g
LOUISIANA SHRIMP RICE DRESSING
Categories Rice Shellfish Side Thanksgiving Stuffing/Dressing Shrimp Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Bring water and 1/2 teaspoon salt to a boil over high heat in a 4-quart heavy pot, then stir in rice. Cover pot, then reduce heat to low and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove pot from heat and let stand, covered, 5 minutes. Fluff rice with a fork, then keep covered.
- While rice is cooking, cook onions, celery, and bell pepper in oil and butter in a wide 8-quart heavy pot over moderately low heat, stirring occasionally, until pepper is softened, 10 to 12 minutes. Add garlic, tomatoes with juice, water, cayenne, and remaining 1 1/2 teaspoons salt and simmer, uncovered, breaking up tomatoes with wooden spatula and stirring frequently to prevent scorching, until very thick, 45 to 50 minutes. Add shrimp and simmer, stirring frequently, until just cooked through, 2 to 3 minutes. Add scallion greens and rice and stir until combined well, then season with salt if desired.
- Rice and tomato sauce, without shrimp and scallions, can be made 3 days ahead and cooled completely, uncovered, then chilled separately in airtight containers. Reheat rice in a colander or large sieve set over a pot of boiling water, covered with a dampened paper towel. Reheat sauce in pot before proceeding.
LOUISIANA SHRIMP CASSEROLE
Steps:
- Preheat the oven broiler. Grease an 8x8 inch baking dish.
- Place rice and water in a pot. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to the prepared baking dish.
- Heat the oil in a large skillet over medium heat. Place shrimp in the skillet and cook 3 minutes, or until opaque; set aside. Melt butter in the skillet. Stir in the mushrooms and cook 2 minutes. Mix in soup and sour cream. Cook until heated through, but do not boil. Return shrimp to skillet and cook until heated through. Scoop skillet mixture over rice in baking dish and top with cheese.
- Broil 5 minutes in the preheated oven, or until bubbly.
Nutrition Facts : Calories 571.7 calories, Carbohydrate 38.5 g, Cholesterol 249.9 mg, Fat 31.9 g, Fiber 1.5 g, Protein 31.8 g, SaturatedFat 19 g, Sodium 1150 mg, Sugar 1.2 g
DIRTY RICE DRESSING
This dish is referred to as "dirty rice" because of the color of the rice at the end of the cooking process. If you ask someone from Louisiana what kind of dressing they want on their salad, the answer just may be, rice!
Provided by kajun kitchen king
Categories For Large Groups
Time 2h1m
Yield 22 serving(s)
Number Of Ingredients 18
Steps:
- Heat medium saucepot over medium heat. Add pork and beef and cook until meat is browned.
- Add 1 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, 2 tablespoons garlic and saute for 2 minutes.
- Add dark roux and cook for additional 5 minutes. Add Cajun seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, hot sauce and pepper.
- Bring mixture to a boil, lower heat and simmer for 30 minutes.
- Add remaining onion, celery and bell pepper, cover pot and simmer for 30 minutes.
- Stir in green onions and parsley.
- Stir in cooked rice until completely incorporated.
Nutrition Facts : Calories 275.2, Fat 6.5, SaturatedFat 2.4, Cholesterol 32.8, Sodium 376.1, Carbohydrate 39.1, Fiber 0.9, Sugar 1.1, Protein 13.4
CHEATER'S LOUISIANA DIRTY RICE OR RICE DRESSING
this recipe came from my aunt and it really does tastes almost like boudin, or homemade rice dressing. It usually disappears at potluck dinners. So easy and good!
Provided by Monique in LA
Categories Long Grain Rice
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- combine all ingredients in a 9x13 pan, mixing well.
- Bake, covered, for 1 hour at 400 degrees. I sometimes stir mine midway through cooking since I can't seem to leave anything alone.
Nutrition Facts : Calories 555.2, Fat 27, SaturatedFat 9.6, Cholesterol 89.2, Sodium 828.4, Carbohydrate 47.7, Fiber 1.8, Sugar 3.2, Protein 28.7
SHRIMP CORN BREAD DRESSING
A co-worker from Louisiana shared hearty helpings of this delightful dressing (and copies of the recipe!) more than 20 years ago. It's been a "must" on my Thanksgiving menu ever since.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring 5 cups of water and seafood seasoning to a boil. Add shrimp; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until shrimp turn pink. Drain; set aside three shrimp for garnish. Chop the remaining shrimp., In a large skillet, saute onion, celery, green pepper and green onions in butter until tender. In a large bowl, combine the stuffing, cornbread, chopped shrimp, sauteed vegetables and seasonings. Stir in the remaining water. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Garnish with celery leaves if desired and reserved shrimp.
Nutrition Facts :
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