Shrimp, Crab, Crawfish, Sausage, Corn and Dirty Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I love his recipes. Ingredients:
4 tablespoons unsalted butter |
1 lb smoked sausage, finely diced |
1 lb medium shrimp, peeled, deveined and chopped |
1/2 cup bell pepper, chopped |
3 3/4 cups water |
1 (12 ounce) package dirty rice mix (low sodium) |
1 (14 ounce) can shoe peg corn, undrained |
1 (10 ounce) can cream of shrimp soup |
1 bunch green onion, sliced |
2 (10 ounce) jars mushrooms, undrained |
1 -2 teaspoon kitchen bouquet, as desired for color |
1 lb claw crabmeat, picked clean for shells |
1 lb crawfish tail |
Directions:
1. First melt the butter in a Dutch oven over medium heat. Drop in the smoked sausage and cook until slightly browned. Stir in the shrimp and cook until they turn pink, about 3 minutes. Do not overcook the shrimp. Toss in the bell pepper and cook another 3 minutes until tender.
2. Pour the water into the pot, stir everything and bring to a boil. Whisk in the dirty rice mix and return to a boil. When everything is fully combined, stir in the corn, shrimp soup, green onions, mushrooms and Kitchen Bouquet.
3. At this stage, reduce the heat to low, cover the pot tightly, and simmer for about 25 minutes or until almost all of the liquid is evaporated.
4. Fold in the crab meat and crawfish tails. Cover the pot, remove from the burner and let stand for about 5 minutes. Fluff the rice with a fork before serving.
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