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Cajun and Creole   -   Hot Cajun Rice And Shrimp   adapted from Prudhomme Family Cookbook

  • 1 Teaspoon Salt
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Cayenne
  • 1/2 Teaspoon Black Pepper
  • 1 1/2 Cups Seafood Stock
  • 1 Cup Rice
  • 1 Large Bay Leaf
  • 1 Stick Unsalted Butter
  • 1 Large Onion -- chopped
  • 1/2 Teaspoon Garlic -- finely chopped
  • 1/2 Cup Bell Pepper -- finely chopped
  • 1/2 Cup Green Onion -- finely chopped
  • 2 Large Jalapeno -- finely chopped
  • 1/2 Pound Small Shrimp
  • 16 Ounces Mushroom -- thinly sliced
Directions combine first 5 ingredients in bowl and set aside. In stockpot, combine stock, rice, bay leaf, and teaspoon of seasoning mix. stir well. cover and bring to a boil. reduce heat and cook for 10 minutes. remove from heat and set aside covered. In dutch oven, saute in butter, onions for 4 minutes. add remaining seasoning mix, garlic, bell peppers, green onions, and jalapenos. saute for 5 minutes. stir frequently. add rice mixture, shrimp and mushrooms, stir well. cover and cook for 5 minutes or until the shrimp is bright pink. remove from heat and allow rice to finish cooking in the covered pot about 15 minutes. serve immediately or at room temperature.
Serves 4
Time to Make 0:00

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