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Sonnier Seafood Rice Dressing Recipe

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This recipe for Sonnier Seafood Rice Dressing, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Carter
Added: Saturday, December 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 lbs. medium-size shrimp, shells on Water
1 tbl. Savoie’s Real Cajun Old-Fashioned Roux, Light
4 cups raw, long-grain rice
3 tsps. salt
1 medium sweet onion (such as Vidalia), chopped, about 1-1/4 cups
3 cloves garlic, minced
1 celery rib, thinly sliced, about 1/2 cup
1/2 of a green bell pepper, chopped, about 1/2 cup
1/2 stick butter
8 ozs. all-natural clam juice
1 (10-1/2-oz.) can white clam sauce
About 1 tbl. Old Bay Seasoning
1 tsp. salt
1/2 to 1 tsp. black pepper, or to taste
1 lb. claw crabmeat
4 green onions, chopped

Directions:
Directions:
1. Peel and devein shrimp, reserving shells. Place shells in pot and cover with water. Bring to low boil and cook for 20 to 30 minutes. Strain, discard shells and return liquid to pot. Add roux and bring to a low boil, cooking until liquid is reduced to 1 cup.

2. Put rice on to cook, according to package directions, but seasoning with 3 teaspoons salt.

3. Sauté sweet onion, garlic, celery and bell pepper in butter on medium-low heat until wilted and onions are translucent, about 8 minutes.

4. Add clam juice, the roux/shell water mixture and clam sauce. Cook at slow boil about 20 minutes.

5. Add Old Bay Seasoning, 1 teaspoon salt and black pepper. Cook for about 5 minutes.

6. Add cleaned shrimp, simmering until shrimp are just pink. Don’t overcook.

7. Add crabmeat; just heat through.

8. Combine about 3/4 of the cooked rice to the seafood mixture. Stir gently so crabmeat isn’t broken. Keep very low heat under the pot while combining ingredients. The dressing should be moist, but not soupy. Add more rice if needed. Turn heat off, add green onions and let dressing sit until rice has absorbed all the liquid.

Number Of Servings:
Number Of Servings:
16

 

 

 

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