CAJUN CRAB RICE
Recipe courtesy of "Louis Kemp Seafood Co.". I'm a sucker for easy food that tastes good too, so this recipe seems to be right up my alley. I have NOT tried this recipe, so feel free to add suggestions...
Provided by MrsKnox2016
Categories Crab
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil to medium high.
- Add onions and peppers and cook for 5 minutes until tender.
- Stir in all other ingredients and bring to a boil.
- Cover and remove from heat, let stand 5 minutes.
Nutrition Facts : Calories 205.8, Fat 4.5, SaturatedFat 0.7, Cholesterol 11.3, Sodium 482.7, Carbohydrate 31.9, Fiber 1.8, Sugar 3.3, Protein 9.5
CRAB RICE
Walk into a Gullah restaurant and you're sure to find crab rice on the menu. It's our version of fried rice, and it is the perfect way to use up any leftover rice you may have. Succulent blue crab claw meat is what makes this dish so special. Serve it as a side or as a main dish.
Provided by Kardea Brown
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 17
Steps:
- Bring the chicken stock to a boil in a medium saucepan. Add the rice. Cover, then reduce the heat to low and simmer until the liquid is absorbed, 15 to 20 minutes. Remove from the heat, then fluff with a fork.
- Meanwhile, pulse the celery, garlic, onion and bell pepper in a food processor until minced. Heat the butter and oil in a large cast-iron skillet over medium-high heat until the butter melts. Add the minced vegetables. Saute until the vegetables are tender, about 5 minutes.
- Add the crab meat and House Seasoning. Cook until the crab meat has browned, about 5 minutes. Add additional butter, if the vegetables become too dry and begin to brown too quickly. Stir in the rice and tomato. Cover and simmer until the rice is fluffy, 5 more minutes. Uncover and sprinkle with parsley before serving.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
CAJUN CRAB RICE
Steps:
- In a large skillet, heat oil on medium high heat. Add onion and peppers. Cook and stir 5 minutes until tender.
- Stir in all other ingredients. Bring to a boil. Cover and remove from heat. Let stand 5 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CAJUN-STYLE WHITE RICE
Categories Rice Side Vegetarian Quick & Easy Low/No Sugar Wheat/Gluten-Free Vegan Boil Gourmet
Yield Makes about 6 cups
Number Of Ingredients 3
Steps:
- In a 3-quart heavy saucepan wash rice in several changes of water, pouring off each change of water carefully, until water is almost clear. Drain rice in a sieve and return to pan. Add 3 cups water and salt and bring to a boil, uncovered, without stirring. Boil mixture until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes. Reduce heat to low and cook rice, covered, without stirring, 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork.
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BAKED CAJUN SEAFOOD AND RICE - BETTER HOMES & GARDENS
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- Thaw shrimp, if frozen; set aside. Preheat oven to 350°F. In a large skillet cook the green pepper, onion, celery, and garlic in 1 tablespoon hot butter over medium heat about 4 minutes or until vegetables are tender. Stir in thyme; cook and stir for 1 minute. Transfer to a medium bowl. Add rice; stir to combine. Set aside.
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- Lightly grease a 3-quart rectangular baking dish. Spread half of the rice mixture over bottom of dish. Layer with half of the kale mixture, half of the shrimp, half of the crabmeat, and half of the cheese sauce. Repeat layers. Sprinkle evenly with Parmesan cheese.
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