chef paul's dirty rice recipe

Discussion in 'Recipes' started by snorton938, Apr 7, 2004.

  1. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    chef paul's seafood dirty rice recipe

    had to post this one. chef paul provides his dirty rice recipe plus his shrimp stock recipe plus a great way to cook the rice. here it is:

    seafood dirty rice from chef paul

    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° [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.

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