PHOTO BY R.J HINKLE.
Cajun Dirty Rice Skillet
Executive chef John Macdonald of Woodside Plantation Country Club in Aiken, S.C., likes to serve this flavor-packed, one-dish delight to his hungry family. He says even the kids gobble up the tasty combination of piquant andouille sausage, shrimp, corn, peas, rice, Cajun spices, and crabmeat.
1 pound andouille or other Cajun sausage, cut into 1/2-inch pieces
1/2 yellow onion, diced
4 cloves garlic, minced
3 cups white rice
1 tablespoon Cajun seasoning
5-1/2 cups water
1/2 pound large shrimp or prawns, peeled and deveined
1 cup frozen corn kernels
1 cup frozen baby green peas
1/2 pound lump crabmeat
1 bunch scallions, minced
1 bunch parsley, minced
6 lime wedges
In a large, deep skillet, brown the sausage on medium heat, making sure not to burn it but getting a little color on the sausage. Add onions and garlic and cook for 2 or 3 minutes while stirring. Add the white rice (without water) and Cajun seasoning, and stir for 2 or 3 minutes, or until the rice and seasonings become fragrant.
Add water to the skillet and bring it to a boil. Cover and reduce the heat, cooking for 20 minutes. Remove the lid from the skillet, and add the shrimp, corn, and peas. Stir, warming the ingredients evenly. Gently disperse the crabmeat on top, warming it through for a few minutes.
To serve, divide into bowls, garnishing with the scallions, parsley, and a lime wedge.
Yield: 6-8 servings
Chef’s Tip: “This dish, with delicious culinary roots in both Louisiana and South Carolina, is a snap to prepare.”