Seafood Rice Recipe

Seafood Rice Recipe
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This is not Jambalaya! Let’s just get that clear. Similar, yes. They’re like cousins. 1st cousins. My Seafood Rice will absolutely be one of your new, favorite side dishes! That’s big talk, right? Try me.

You’re gonna need your favorite sausages for this recipe. It’s the foundation of the flavor. Those sausage drippings matter! We build off of them. 

Another important flavor component is the crawfish fat. I use frozen crawfish tails. After thawing, I drain that orange liquid off and reserve it. This will give the rice its seafood flavor. The color may be a little off putting at first. But, it’s just crawfish fat and water. 

After cooking the shrimp and warming the crawfish, there will be some residual crawfish fat and water at the bottom of the pot. Drain it into the bowl of reserved crawfish fat. We don’t want to leave it in the spot, because it will prevent the veggies from browning properly in the next step. But, do NOT discard it. That’s more flavor that we need.


Gotta have the fresh veggies for seasoning. Also, mince your own garlic! It’s so convenient to just purchase the jar of pre-minced garlic. But, trust me, chopping up your own is much better. It’s more fragrant and fresher. 
Let’s talk rice. I’m using jasmine rice, so my measurements are in accordance with that type of rice. If you’re using a different rice, the amount of chicken stock will change. Follow the package instructions for the amount of water needed and use chicken stock instead of water. 


To avoid overcooking the seafood, add it back into the pot along with the sausage at the very end of the cooking process. It will only need a minute or two to heat up. Then, fluff and serve!


Happy Cooking,

B. Coop

Seafood Rice Recipe

Fragrant jasmine rice, savory sausage, and spicy seafood seasoned to perfection with Cajun & Creole spices.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people

Ingredients

  • 1/2 lb sausage diced
  • 1 lb shrimp
  • 1 lb frozen crawfish tails thaw and reserve the liquid
  • 4 TBS butter
  • 1 diced onion
  • 1 diced bell pepper
  • 1 TBS minced garlic
  • 2 TBS Cajun seasoning
  • 1 TBS Herbes de Provence
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 TBS liquid crab & shrimp boil
  • 3 cups chicken stock
  • 2 cups jasmine rice
  • Salt and pepper to taste
  • 1 TBS Olive oil
  • Chopped green onion to garnish

Instructions

  1. In a Dutch oven or stockpot heat the olive oil
  2. Add in the sausage and sauté until browned and drippings are released
  3. Remove sausage from the pot and reserve.
  4. Thaw the crawfish and drain the orange liquid (fat) off of the tails; reserve the liquid for later
  5. Add in the shrimp and crawfish into the pot.
  6. Sprinkle the seafood with 1 TBS of the Cajun seasoning
  7. Sauté until shrimp are completely cooked. Do not overcook the crawfish.
  8. Remove shrimp and crawfish. Add them to the reserved sausage; set aside.
  9. Add 2 TBS of the butter into the pot.
  10. Once the butter melts, add in the onion and bell pepper
  11. Sauté until slightly caramelized; about 2-3 mins
  12. Add in the garlic and sauté for 30 secs.
  13. Pour in the reserved crawfish fat, chicken stock, and liquid crab & shrimp boil.
  14. Bring the stock to a simmer
  15. Stir in the remaining butter, Cajun seasoning, Herbes de Provence, onion powder, and garlic powder.
  16. Taste and add salt/pepper as needed
  17. Bring the mixture to a boil
  18. Stir in the rice
  19. Lower the heat and cover the pot with the lid.
  20. Cook for 15-20 minutes or until the water has evaporated and rice is completely cooked.
  21. Return the sausage, shrimp, and crawfish to the pot.
  22. Stir and fluff until sausage and seafood is reheated.
  23. Garnish with chopped green onions.
  24. Enjoy!

Comments

comments

4 Comments

  • Norweta Sakai Ridgeway

    August 30, 2020 at 2:49 am Reply

    I haven’t made this yet but I am looking do you just shoes turkey smoked sausage beef smoked sausage could you please let me know or could I use a combination of all sausage

    • B. Coop

      September 16, 2020 at 11:19 pm Reply

      You may use any sausage or combination of sausages that you’d like.

  • Ashle' Young

    September 2, 2020 at 11:48 pm Reply

    5 stars
    I tried this dish tonight and it was delicious. I plan to make this for my extended family but will cut the shrimp and crab boil a bit. I enjoyed the spice but I’m unsure if the kids will like the spice. Great dish and easy to make.

  • Kendle Davis

    September 13, 2020 at 2:01 pm Reply

    5 stars
    I never write reviews but I deem it necessary considering I LOVE everything I try from Coop. I just made this Seafood Rice for the return of Saints’ football and it did not disappoint!! I followed the recipe as stated with the exception of Herbes de Provence (I honestly didn’t know what that was)— I subbed it for a salt free creole herbal blend and it did the job. Coops recipes make cooking a breeze and really help me understand the FLAVOR behind dishes. Great recipe, one that I’ll be adding to my favorites.

    I’m officially a “Cookie!!”

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