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Seafood
Dirty Rice
 
Chef Paul Prudhomme's Louisiana Kitchen
Paul Prudhomme, 1984, William Morrow and Co., Inc.
Makes 6
main-dish servings
1
3/4 pounds small shrimp with heads and shells (see note)
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1/2 cup canned tomato sauce
3 tablespoons very finely chopped onions
2 1/2 tablespoons very finely chopped green bell peppers
2 tablespoons very finely chopped celery
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dried thyme leaves
1/2 teaspoon ground red pepper (preferably cayenne)
1 1/2 cups Basic Shrimp Stock (recipe follows)
1/2 cup heavy cream
3 1/2 cups Basic Cooked Rice (recipe follows)
3/4 cup very finely chopped green onions
1 cup, packed, lump crabmeat (picked over), about 1/2 pound
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 red
pepper; sauté over medium heat 5 minutes, stirring frequently. Add the
stock and continue cooking over high heat for 10 minutes, stirring
occasionally. Stir in the cream and simmer about 4 minutes. Add the shrimp
and simmer 3 minutes longer, 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.
Basic
Shrimp Stock
About
2 quarts cold water
1 medium onion, unpeeled and quartered
1 large clove garlic, unpeeled and quartered
1 rib celery
1 1/2 pounds rinsed shrimp heads and/or shells
Always
start with cold water – enough to cover the other stock ingredients.
Place all ingredients in a stock pot or a large saucepan. Bring to a boil
over high heat, then gently simmer at least 4 hours, preferably 8,
replenishing the water as needed to keep about 1 quart of liquid in the
pan. The pot may be uncovered or set a lid on it askew. Strain, cool and
refrigerate until ready to use. (Note: Remember that if you are
short on time, using a stock simmered 20 to 30 minutes is far better than
using just water in any recipe.)
Basic
Cooked Rice
Makes 6 cups
“If
you make this ahead of time and store it, omit the bell peppers – they
tend to
sour quickly. Use chicken stock if you are serving the rice with a
chicken dish,
seafood stock with a seafood dish, beef with a beef
dish…”
2
cups uncooked rice (preferably converted)
2 1/2 cups basic stock
1 1/2 tablespoons very finely chopped onions
1 1/2 tablespoons very finely chopped celery
1 1/2 tablespoons very finely chopped green bell peppers
1 1/2 tablespoons unsalted butter (preferred) or margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic powder
A pinch each of white pepper, ground red pepper (preferably cayenne)
and
black pepper
In
a 5 x 9 x 2 1/2-inch loaf pan, combine all ingredients; mix well. Seal pan
snugly with aluminum foil. Bake at 350 degrees [F.] until rice is tender, about
1 hour, 10 minutes. Serve immediately. However, you can count on the rice
staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice,
either use a double boiler or warm the rice in a skillet with unsalted
butter.
New
Orleans restaurants in the aftermath
of Hurricanes Katrina and Rita
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