Seafood Dirty Rice | McCormick For Chefs®

A hearty variety of seafood and peppers plays off classic dirty rice seasoning to make a dish that reflects the bounty and bright flavors of Louisiana cuisine.

Ingredients

Servings

Main Recipe | Serves 4
4 tbsps butter
1/2 pound shrimp, peeled, deveined
1/2 pound tilapia, cubed
1/2 pound bay scallops
10 cups water
1/2 cup red bell pepper, small dice
1/2 cup yellow bell pepper, small dice
1/2 cup orange bell peppwe, small dice
1 package Zatarains ® Dirty Rice Mix, Reduced Sodium
1 cup green onions, chopped
1/2 cup parsley, chopped

Procedure

For the Rice, Vegetables & Seafood

Melt butter in a large stockpot over medium heat. Add bell peppers, cook and stir 3 minutes or until tender. Add water; bring to a simmer. Add rice and reduce heat to low; cover and simmer 20 minutes.
Stir in shrimp, scallops and tilapia. Cook 6 more minutes until shrimp turn pink and rice is tender.
Add green onions and remove from the heat.

For Garnish & Serving

Garnish with parsley and let stand five minutes, then serve warm.

Recipe type: Pasta and Rice
Cuisine: Cajun and Creole

NUTRITION INFORMATION (per serving)
Calories: 650
Sodium: 1580 mg
Carbohydrates: 112 g
Protein: 30 g

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