Louisiana Shrimp Rice Dressing |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Our resident Louisianan, associate food editor Alexis Touchet, remembers this dressing from her childhood—and it's the one that still graces her family's Thanksgiving meal, year after year. This dressing is not considered a stuffing for the turkey, but a dish that dresses up the table. Ingredients:
3 1/2 cups water |
2 teaspoons salt |
2 cups long-grain white rice |
2 medium onions, chopped |
2 celery ribs, chopped |
1 medium green bell pepper, chopped |
2 tablespoons vegetable oil |
2 tablespoons unsalted butter |
2 large garlic cloves, finely chopped |
2 (28-ounce) cans whole tomatoes in juice |
1 cup water |
1/2 teaspoon cayenne |
1 1/2 pounds large shrimp (21 to 25 per pound), peeled, deveined, and cut crosswise into 1/2-inch pieces |
1 cup thinly sliced scallion greens (from 1 bunch) |
Directions:
1. 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.
2. 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.
3. 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.
4. Cooks' note: 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.
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