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New Orleans-Style Shrimp and Rice

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Recipe photo courtesy of Sang An

This quick-cooking New Orleans classic is spicy and hearty -- and turns any meal into a festive occasion.

Source: Martha Stewart Living, March 2004
Total Time Prep Servings

Ingredients

Directions

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How would you rate this recipe?
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  • jkt27586168
    9 JUL, 2017
    Really a wonderful recipe! Just made this this afternoon. I read through the notes and made some changes due to what I had on hand and wanted to use up. I used 2 Hot Italian sausages cut into slices and browned, I had a slice of cooked applewood smoked bacon and an ear of cooked sweet corn. So I cut up the bacon, cut corn off cob and added at end of vegetable cooking time. I find green bell peppers to be bitter so used one red and one yellow and used 3 stalks of celery. I only used 1 cup of broth and used shrimp broth I had in the freezer. I also used a 14.5 oz can of whole tomatoes - there were 7 tomatoes (didn't use the juice) There was enough liquid to dress the rice (I used farro). If I had a bagette on hand I'd add the additional 6.5 oz of broth and tomato juice. I skipped the hot sauce cuz my hubby doesn't care for food too spicey. I had some of Emeril Lagasse's creole seasoning mixed up and used that, and used smoked paprika, creating a dish that was nicely spiced without the long burn. I used farro instead of rice cooked in chicken broth and al dente. Yep, this one is a keeper. Thanks Martha and all the commentors!
    Reply
  • katiecgray
    28 FEB, 2017
    I got this recipe out of your magazine back in 2004 and I love it! I make it every year for Fat Tuesday. The recipe deserves a 5 star rating!!! Thanks Martha!
    Reply
  • msergeyarticlo
    28 JAN, 2017
    EXCELLENT ! I made this recipe along with two others for the week. One of my family members ate almost its ENTIRETY the first night!!!!!!!!! This will be a regular recipe at our house. : )
    Reply
  • tizifan06
    21 JUL, 2015
    This was a really good, easy recipe. Will make it my go-to for sure. I omitted the Tabasco because it was for the whole family and I added garlic. I had one red pepper and one green pepper so I used those. This would be a great meal to prep for the night before- chop the veggies, peel and de-vein the shrimp - and the next day dinner will be ready and on the table in an hour. Thanks Martha!
    Reply
  • lmelody13
    24 MAY, 2014
    I've been making this recipe for a couple years and I LOVE IT. It's one recipe I can ALWAYS turn to for company, or for a quick dinner. Instead of using the large shrimp, however, I use the baby shrimp meat. For one, it's cheaper and for two, you're guaranteed a big bite of shrimp in every bite.
    Reply
  • HeathernParker83
    4 MAY, 2014
    One of my current favorite recipes. Everyone in the family loves it. I split the recipe to make half spicy and another half not so spicy for the kids. Wonderful recipe!
    Reply
  • Suzy-Q2
    25 OCT, 2013
    This is, by far, one of the best recipes I've tried in ages. It was sooooo good, and I didn't change a thing, or add a thing. My husband, who is a very good Cajun cook in his own right, said he felt like he was eating at a restaurant. I chopped up the veggies and prepped the shrimp ahead of time, and kept them in the fridge until I was ready for them, and it made this a snap to put together. I will be tripling this one, and serving it a dinner party soon. It was THAT good.
    Reply
  • genp71gmailco
    4 APR, 2013
    This recipe is simply amazing, I also added garlic since i love it. Next time I'll try it with chicken sausage. Thank you Martha for making our life easier and make us look good, you're my hero....
    Reply
  • Princess Mayo
    24 FEB, 2013
    I loved this recipe when I made it, now I'm cooking it again but doubled this time more shrimp and adding sausages.
    Reply
  • Jesshawk1
    7 AUG, 2012
    Made this tonight! I loved it! I added garlic and also added smoked sausage. Put this in at the same time as the stewed tomatoes. I also used zatarains dirty rice instead of white rice. I loved it! Will be making this again!
    Reply

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