Seafood Dirty Rice
Seafood Dirty Rice
Ingredients
For the Dirty Rice
- 2 tablespoons cooking oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1 pound shrimp, peeled and deveined
- 8 ounces crawfish tails
- 2 teaspoons Creole seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1 1/2 cups beef broth
- 14.5 ounces diced tomatoes, canned, undrained
- 3 cups cooked white rice
For Garnish
- 1/4 cup green onions, chopped
- 2 tablespoons fresh chives, chopped, optional
Instructions
- 1
Heat the cooking oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add the chopped green bell pepper, red bell pepper, onion, and celery to the pot. Sauté the vegetables, stirring occasionally, until they are softened, about 8-10 minutes.
⏱️ 10 min
- 3
Add the peeled and deveined shrimp and crawfish tails to the pot with the sautéed vegetables. Cook for 2-3 minutes, stirring, until the shrimp just begin to turn pink.
⏱️ 3 min
- 4
Season the mixture with Creole seasoning, black pepper, garlic powder, onion powder, dried oregano, dried thyme, and salt. Stir well to coat all ingredients.
⏱️ 1 min
- 5
Pour in the beef broth and add the canned diced tomatoes (undrained) to the pot. Stir to combine.
⏱️ 1 min
- 6
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 7
Stir in the cooked white rice until it is well combined with all the other ingredients in the pot.
⏱️ 2 min
- 8
Continue to cook, uncovered, for another 2-3 minutes, stirring occasionally, until the rice is heated through and the liquid has mostly absorbed.
⏱️ 3 min
- 9
Serve the seafood dirty rice hot, garnished with fresh chopped green onions or chives if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Seafood Dirty Rice
For the Dirty Rice
- 2 tablespoons cooking oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1 pound shrimp, peeled and deveined
- 8 ounces crawfish tails
- 2 teaspoons Creole seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1 1/2 cups beef broth
- 14.5 ounces diced tomatoes, canned, undrained
- 3 cups cooked white rice
For Garnish
- 1/4 cup green onions, chopped
- 2 tablespoons fresh chives, chopped, optional
Instructions
- 1
Heat the cooking oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the chopped green bell pepper, red bell pepper, onion, and celery to the pot. Sauté the vegetables, stirring occasionally, until they are softened, about 8-10 minutes.
⏱️ 10 min - 3
Add the peeled and deveined shrimp and crawfish tails to the pot with the sautéed vegetables. Cook for 2-3 minutes, stirring, until the shrimp just begin to turn pink.
⏱️ 3 min - 4
Season the mixture with Creole seasoning, black pepper, garlic powder, onion powder, dried oregano, dried thyme, and salt. Stir well to coat all ingredients.
⏱️ 1 min - 5
Pour in the beef broth and add the canned diced tomatoes (undrained) to the pot. Stir to combine.
⏱️ 1 min - 6
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 7
Stir in the cooked white rice until it is well combined with all the other ingredients in the pot.
⏱️ 2 min - 8
Continue to cook, uncovered, for another 2-3 minutes, stirring occasionally, until the rice is heated through and the liquid has mostly absorbed.
⏱️ 3 min - 9
Serve the seafood dirty rice hot, garnished with fresh chopped green onions or chives if desired.
⏱️ 1 min