This deeply flavored rice
casserole is overflowing with sautéed vegetables and shrimp.
All you need is some Cajun-style music and you'll be instantly
transported to the bayous of Louisiana.
Bayou Dirty
Rice
3 cups chicken broth
1 1/2 cups long-grain rice
2 tablespoons vegetable oil
1 cup chopped green onion
1 cup chopped celery
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup chopped red bell pepper
2 cloves garlic, crushed
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed
dry
1 (10-ounce) package frozen peas
1 teaspoon crushed dried basil
1/2 teaspoon poultry seasoning
1/4 teaspoon kosher or coarse salt
1/4 teaspoon ground black pepper
1 1/2 pounds cooked shrimp
1/2 cup white wine
1/2 cup dry bread crumbs
2 tablespoons butter, melted
1/8 teaspoon paprika
In a saucepan, bring chicken
broth to a boil and add rice. Cover, reduce heat and simmer until
rice is tender and liquid is absorbed, about 20 mintues.
Preheat oven to 375°F.
Lightly grease a 3-quart baking dish.
While rice cooks, heat
oil in a large, deep skillet over medium-high heat. When hot,
but not smoking, sauté green onions, celery, water chestnuts,
red bell pepper and garlic. Cook for 2 minutes, or until celery
is tender.
Add spinach (squeezed
of any excess moisture), peas, basil, poultry seasoning, salt
and pepper; cook until thoroughly heated. Add shrimp, wine and
cooked rice; mix well. Transfer to prepared baking dish.
Mix bread crumbs with
butter and paprika. Sprinkle evenly over top of rice. Bake uncovered,
until hot and golden on top, about 25 minutes.
