CAJUN (Louisiana) Seafood Rice



 
 

Ingredients

 
  • 2
    kg
    small shrimps
  • 2
    tbsp
    unsalted butter
  • 1
    tbsp
    vegetable oil
  • ½
    c
    Canned tomato sauce
  • 3
    tbsp
    Onions, chopped very fine
  • 2 ½
    tbsp
    Green bell peppers, chopped fine
  • 2
    tbsp
    Celery, chopped very fine
  • 1
    tsp
    Minced garlic
  • 1
    tsp
    salt
  • 1
    tsp
    White pepper
  • 2
    tbsp
    Cajun Spice
  • ½
    tsp
    Ground cayenne pepper
  • 1
    tsp
    Dried thyme leaves
  • 1 ½
    c
    Basic shrimp stock
  • ½
    c
    Heavy cream
  • 3 ½
    c
    Cooked Rice
  • ¾
    c
    Green onions finely chopped
  • 500
    g
    Crabmeat
Servings: Change Serving
 
 

Method

 
Method In a large skillet melt the butter with the oil. Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white pepper, Cajun spice, thyme and cayenne pepper; saute over medium heat for 5 minutes, stirring frequently. Add the stock,and cream 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. PS: If you want spicier, add extra Cajun spice to your taste.
 

Read more on: fish/seafood
 

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