I’m blogging this week about Mississippi-grown rice that you can find for sale at the Long Beach Farmers Market and Ocean Springs Fresh Market on Saturday mornings.
All of the recipes I’ve featured this week are related, but all slightly different, and today I offer the last one.
This is one of my all-time favorite’s rice dishes. It is simply made from smoked pork sausage (Alabama made Conecuh is my favorite), shrimp and a sofrito-like base of onions, bell pepper and tomatoes.
It is a pretty fool-proof recipe that comes with just one caveat: don’t overcook the shrimp.
Start with browning the sausage, then add the veggies, add the rice and twice the amount of stock as rice. Simmer until done. Separately sauté the shrimp in clarified butter and add to the dish at the very end. It’s that simple. Season it to your taste.
You will note that several of the recipes this week called for cooking with clarified butter. I have taken up this cause after interviewing Chef Adrian Halpaus, executive chef at Mignon’s, Palace Casino for a future story. Halpaus was trained by a French chef and in that style of cooking clarified butter is king. Try it when cooking anything from fried eggs to a beef steak. The difference in flavor is remarkable. You also will note that in the first blog of the week I suggested you briefly toast rice in butter before steaming in stock. Try it; I am sure you will like the results.