Monday, March 7, 2011
Dirty Rice & Shrimp
2 Tbsp. cooking oil
1 lb. ground pork
1 med. onion, chopped
2 ribs celery, chopped
1 green bell pepper, diced
1 tsp. minced garlic
1 Tbsp. Zatarain's Jazz it Up Seafood seasoning
2 pkg (6.2 oz.) Uncle Ben's Long Grain & Wild Rice
(or 1 1/2 cups any brand long grain & wild rice)
2 cans (14.5 oz. each) low sodium chicken broth
1 lb. (40-60 count) shrimp, shelled, cleaned, cooked & cut in half
3-4 green onions including tops, chopped
In a large saucepan heat 1 Tbsp. of the oil. Add pork and cook over med. heat until the meat is no longer pink. Reduce heat to med. low and add the other Tbsp. of oil, onion, celery, bell pepper and garlic. Cover and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Stir in Zatarain's seasoning and rice (do not add seasoning mix). Add broth. Bring to a boil then reduce heat and simmer covered for 20-25 minutes or until rice is done. Stir in shrimp and let simmer for about 2 minutes. Garnish with chopped green onions. Serves 8-10.
Tips: The original recipe called for regular rice, I wanted the different textures so I used the wild and long grain rice. I also had a list of 6 different seasonings but I had just bought a jar of Zatarain's Jazz it Up Seafood so decided to try it instead. I used 1 Tbsp. but wanted just a bit more heat so I added an extra teaspoon which is optional. I also bought my shrimp already cooked which saved time. All-in-all, it turned out wonderful!
Changes: Use Polish Sausage or chicken instead of the shrimp.