Ingredients
| 1 qt | Yellow onions, peeled, diced |
| 1 qt | Green peppers, cored, seeded, diced |
| 1 cup, divided | Butter |
| 4 lbs | Long grain white rice, uncooked |
| 1 lb | Andouille sausage, cooked, diced |
| 1 gal | Chicken stock, heated |
| 2 tsp | Salt |
| 1/2 cup | Saucemaker® Classic Hot Sauce |
| 4 lbs | Raw shrimp (31-40 count), peeled, deveined, tail-on |
| 2 lbs | Bay Valley® Brand Pickled Okra, drained |
| (Optional) | Italian parsley, minced |
| (Optional) | Biscuits, warmed |
Procedure
To Make Dirty Rice:
- In a large stockpot, sauté onions and green peppers in 1/2 cup butter for 5-8 minutes or until tender.
- Add rice and andouille sausage; cook and stir for 2-3 minutes. Stir in hot chicken stock and salt. Bring to a boil.
- Reduce heat; cover and simmer for 25-30 minutes or until stock is absorbed. Set aside and keep warm.
To Cook Shrimp:
- In a large skillet, melt remaining butter; add Saucemaker® Classic Hot Sauce.
- Sauté shrimp in batches for 3-5 minutes or until shrimp are pink.
To Serve:
- Top 1 cup dirty rice with 1 cup shrimp and Bay Valley® Brand Pickled Okra.
- Garnish with minced parsley, if desired.
- Serve with a biscuit, if desired, and additional Saucemaker® Classic Hot Sauce on the side.
Yield: 24 Servings
Nutrition
No nutrition information available.For questions or to place an order, click here to contact your Bay Valley Foods representative.