| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
Cajun |
Cajun, Main dish |
6 |
Servings |
INGREDIENTS
| 1 3/4 |
lb |
Small shrimp (see notes) |
| 2 |
tb |
Unsalted butter |
| 1 |
tb |
Vegetable oil |
| 1/2 |
c |
Canned tomato sauce |
| 3 |
tb |
Onions, chopped very fine |
| 2 1/2 |
tb |
Green bell peppers, chopped |
| 2 |
tb |
Celery, chopped very fine |
| 1 |
ts |
Minced garlic |
| 1 |
ts |
Salt |
| 1 |
ts |
White pepper |
| 1 |
ts |
Dried thyme leaves |
| 1/2 |
ts |
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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Religion: a mirage. Jesus: reality”