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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (515g) Recipe makes 4 servings |
||
| Calories 656 | ||
| Calories from Fat 200 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.3g | 34% | |
| Saturated Fat 6.1g | 30% | |
| Monounsaturated Fat 8.1g | ||
| Polyunsaturated Fat 6.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 226mg | 75% | |
| Sodium 1303mg | 54% | |
| Potassium 830mg | 23% | |
| Total Carbohydrate 64.6g | 21% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 2.8g | ||
| Protein 47.1g | 94% | |
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By: Gadget_Queen
Feb 12, 2006
I don't do "parts" but love shrimp and the flavors in dirty rice. This comes from Food and Wine.
SERVES 4
Ingredients
- 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
1
Heat 1 Tbsp of oil at medium. Add pork and cook until no longer pink (2 minutes).2
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).3
Stir in cayenne, paprika, oregano, bay leaf, salt, black pepper and rice. Cook and stir for 1 minute.4
Add broth. Bring to boil, reduce heat and simmer, covered for 15 minutes.5
Turn heat back up to medium and stir in shrimp. Cover and cook for 2 minutes.6
Remove pan from heat and let stand covered until rice and shrimp are done (about 5 minutes).7
Remove bay leaf and stir in scallions.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > North American > United States > Southern > Cajun
- Preparation > Time to Make > < 30 mins
Featured Reviews for This Recipe
From: buzzsau
On Aug 27, 2008
My husband really liked this but I felt like something was missing. Also, my rice was not fully cooked after the 15 minutes. By the time the dish was done, it was still a little bit crunchy. Will increase cook time to 20 minutes on rice. Also, I left out the green pepper because we don't like cooked green pepper.
From: DoveChocolatierinKY
On Aug 21, 2008
That was Really good! I doubled just about everything, except spices. However, I added 1 TBS of Chicken Seasoning, and 1/2 TBS Old Bay. For the chicken stock, I used 2 chicken bullion cubes and 1 beef bullion cube. Also, I precooked the rice, so there was some juice in the final product. Great 1 pot meal!
From: sciencedork
On Jun 22, 2008
Wow! This is a party in your mouth! I substituted ground pork sausage, doubled the garlic (love the stuff), and decreased the salt to 1 1/2 tsp. The family and I just loved it. Thanks for posting this!
From: kolibri
On Feb 28, 2006
Very good! I doubled the amount of pork and the cayanne pepper, and it was absolutely delicious. Will make again, thanks for sharing.
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