Bayou Dirty Rice
This deeply flavored rice casserole is overflowing with sautéed vegetables and shrimp. All you need is some Cajun-style music and you'll be instantly transported to the bayous of Louisiana.
3 cups chicken broth
1 1/2 cups long-grain rice
2 tablespoons vegetable oil
1 cup chopped green onion
1 cup chopped celery
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup chopped red bell pepper
2 cloves garlic, crushed
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (10-ounce) package frozen peas
1 teaspoon crushed dried basil
1/2 teaspoon poultry seasoning
1/4 teaspoon kosher or sea salt
1/4 teaspoon ground black pepper
1 1/2 pounds cooked shrimp
1/2 cup white wine
1/2 cup dry bread crumbs
2 tablespoons butter, melted
1/8 teaspoon paprika
- In a saucepan, bring chicken broth to a boil and add rice. Cover, reduce heat and simmer until rice is tender and liquid is absorbed, about 20 minutes.
- Preheat oven to 375°F (190°C). Lightly grease a 3-quart baking dish.
- While rice cooks, heat oil in a large, deep skillet over medium-high heat. When hot, but not smoking, sauté green onions, celery, water chestnuts, red bell pepper and garlic. Cook for 2 minutes, or until celery is tender.
- Add spinach (squeezed of any excess moisture), peas, basil, poultry seasoning, salt and pepper; cook until thoroughly heated. Add shrimp, wine and cooked rice; mix well. Transfer to prepared baking dish.
- Mix bread crumbs with butter and paprika. Sprinkle evenly over top of rice. Bake uncovered, until hot and golden on top, about 25 minutes.
Makes 8 servings.