Recipe by Gadget_Queen
I don't do "parts" but love shrimp and the flavors in dirty rice. This comes from Food and Wine.
Top Review by Ms. Baker
Fantastic! Didn't have any shrimp on hand so I just used beef sausage, left the celery out, but added broccoli. The flavor was phenomenal. Just enough of a 'kick' to make it really exciting, but not so spicy that we couldn't feed it to the kids. AMAZING recipe. I'll be making this again and again. Ty for posting.
- 2 tablespoons cooking oil
- 1⁄2 lb ground pork
- 1 onion, chopped
- 2 celery ribs, diced
- 1 green bell pepper, diced
- 1 garlic clove, minced
- 1⁄4 teaspoon cayenne
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon dried oregano
- 1 bay leaf
- 1 3⁄4 teaspoons salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 1⁄2 cups long grain rice
- 3 cups canned low sodium chicken broth (can use homemade stock)
- 1 lb medium shrimp, shelled and halved
- 2 scallions, including green tops chopped
Directions See How It's Made
- Heat 1 Tbsp of oil at medium. Add pork and cook until no longer pink (2 minutes).
- Reduce heat to medium low and add remaining oil. Add onion, celery, bell pepper and garlic. Cover and cook, stirring occasionally, until veggies start to soften (about 5 minutes).
- Stir in cayenne, paprika, oregano, bay leaf, salt, black pepper and rice. Cook and stir for 1 minute.
- Add broth. Bring to boil, reduce heat and simmer, covered for 15 minutes.
- Turn heat back up to medium and stir in shrimp. Cover and cook for 2 minutes.
- Remove pan from heat and let stand covered until rice and shrimp are done (about 5 minutes).
- Remove bay leaf and stir in scallions.