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  • Writer's pictureTommy Centola

Seafood Dirty Rice from Paul Prudhomme

Updated: Jan 4, 2020

I can’t believe that I have not posted any recipes from the dean of Cajun Cooking, Paul Prudhomme. He is the chef credited with bringing Cajun cuisine to the world. After Blackened Redfish was introduced, the  Cajun craze swept the country. So this week, I will feature two recipes from his first cookbook, Chef Paul Prudhomme’s Louisiana Kitchen.

Here is a take on a holiday staple, Dirty Rice. This is more of a main dish than a side dish.

1 1/2 pounds small Shrimp, peeled

2 tablespoons unsalted Butter

1 tablespoon Vegetable Oil

1/2 cup canned Tomato Sauce

3 tablespoons very finely chopped Onions

2 1/2 tablespoons very finely chopped Green Bell Peppers

2 tablespoons very finely chopped Celery

1 teaspoon minced Garlic

1 teaspoon Salt

1 teaspoon White Pepper

1 teaspoon dried Thyme Leaves

1/2 teaspoon Cayenne

1 1/2 cups Shrimp or Seafood Stock

1/2 cup Heavy Cream

3 1/2 cups Cooked Rice

3/4 cup very finely chopped Green Onion

1 cup, packed, Lump Crabmeat (picked over), about 1/2 pound

In a large skillet, melt the butter with the oil. Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white pepper, thyme and cayenne; sauté over medium heat 5 minutes, stirring frequently. Add the stock and continue cooking over high heat for 10 minutes, stirring occassionally. Stir in the cream and simmer about 4 minutes. Add the shrimp and simmer 3 minutes longer, stirring occassionally. Stir in the rice, green onions and crabmeat, keeping the lumps of crabmeat intact as much as possible. Heat through and serve  immediately.


Now Available on IBooks You Can’t Keep New Orleans Out Of The Cook

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