Hurricane Rice with Shrimp & Sausage ♥


Real Food, Fast & Casual. Little Effort, Big Taste. Weeknight Easy, Weekend Special. One-Pot Meal. High Protein. Naturally Gluten Free.
This recipe was first published in 2005 as the US grappled with the aftermath of Hurricane Katrina, devastation and destruction along the Gulf Coast and especially in New Orleans. Ever since, whenever a big storm looms, I turn to Hurricane Rice.
Counting My Blessings
Thanks to Katrina, I'm counting my blessings.


To raise awareness, food bloggers across the world have been challenged to create a dish from a handful of New Orleans-inspired ingredients, just beer, shrimp, sausage and tomato. And thus I counted my culinary blessings too.




The Vision, The Results
The vision began with brown rice cooked in beer (would it be awful? I wondered), fat with shrimp and sausage, filled to the gills with okra, corn and tomato that'd qualify it for a veggie-focused venture. The result was close except:


RECIPE for HURRICANE RICE with SHRIMP & SAUSAGE
Hands-on time: 25 minutes
Time to table: 25 minutes
Serves 4 (easily doubled)
Time to table: 25 minutes
Serves 4 (easily doubled)
The recipe calls for cooked rice and cooked shrimp, especially the rice will need a good head start.
1 tablespoon bacon grease or another fat
1/2 large yellow onion, diced small
1/2 large green pepper, diced small
Salt to taste
8 ounces (225g) cooked sausage (see TIPS), cut into bite-size pieces
1-1/2 cups cooked rice (see TIPS)
2 teaspoons adobo sauce (see TIPS) stirred with 1/4 cup water
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
Sprinkle cayenne
Plenty of pepper
8 ounces (225g) cooked shrimp, cut into bite-size pieces
8 ounces (225g) cherry tomatoes, halved or quartered
Cooked whole shrimp, optional garnish
In a large heavy skillet, heat the bacon grease on medium heat until shimmery. Stir in the chopped onion and pepper at the same time, dust with salt and let barely cook, just until beginning to soften, about 5 minutes.
Stir in the sausage and let cook, stirring occasionally, until the edges begin to crisp up. (My husband is the master of texture, he'd definitely brown the sausage separately so that it could get really crispy without overcooking the vegetables.) Stir in the rice, adobo sauce stirred with water and spices. Heat through, stirring occasionally.
Stir in the cooked shrimp and heat through. Stir in the tomatoes and heat through. Garnish the whole shrimp and serve hot. It's time to dig in!
MAKE-AHEAD If you like, cook the rice and shrimp ahead of time.
LEFTOVERS reheat beautifully. They freeze beautifully too, just pack into a freezer container, press a double layer of waxed paper onto the surface to prevent freezer burn, cover tightly removing as much air as possible and freeze for up to 3 months.
VARIATIONS Whenever possible, I add fresh corn and little rounds of okra to this dish, adding them after the sausage has browned, letting them cook partway before adding the rice. Most of the calories come from the sausage so if you like, cut way back on the sausage and cut it into small bits so that you still get some in every bite. You might add more shrimp or another protein, chicken thighs roasted with Cajun spices come to mind. Do keep in mind that the sausage also contributes to flavor so you'll need to boost the Cajun spices somehow along the way.
ALANNA's TIPS & KITCHEN NOTES





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from Kitchen Parade
Seasonal Eating: Late Summer Across the Years
Hurricane Rice with Shrimp & Sausage
















Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.
© Copyright Kitchen Parade
2005 & 2020 (repub)
© Copyright Kitchen Parade
2005 & 2020 (repub)
Found you via Tomatilla Paper Chef. Definitely looks deliciously quick and easy for lunch as the name suggest!
ReplyDeleteGood job! I would be scared to cook with those ingredients and no recipe!
ReplyDeleteAlanna,
ReplyDeleteI just have to love a recipe that begins with "1 tablespoon bacon grease." Also, I really liked the idea of cooking the rice in beer, what kind of beer did you use?
Thanks, all! FYI bacon grease is a "secret ingredient" when a flavor punch is appropriate, so I keep a self-replenishing container in the frig. The beer was a Sam Adams something -- just what was in the frig that seemed better than Budweiser.
ReplyDeleteThis looks great. I definately wouldn't have thought to use beer to cook the rice, but it sounds great and is definately theme appropriate!
ReplyDeleteI use that method for my brown rice as well. comes out great. I love CI.
ReplyDelete