Add the shrimp/veggie/sausage mixture in at about 15 minutes remaining in rice cooking time. A note: if you’re using white rice, add the rice and veggies/shrimp at the same time as the cooking time is less for white rice.Ĩ. Place the lid on and allow to cook for 15 minutes. When your beef has been stewing about an hour add the remaining beef broth and the rice and bring back to a simmer. To do this, properly thaw the shrimp. Place the shrimp on a cutting board, lay your knife on the tail, and gently pull the shrimp away from the tail. It should slip right out.ħ. Cut the carrots, onions, and peppers into bite size pieces. If it looks like it needs more liquid you can add more beef broth or water.ĥ. I recommend checking it every half hour to make sure the liquid isn’t boiling off too quickly. Reduce heat to a simmer, cover, and simmer for 1 hour. Add 4 cups of beef broth and allow to come to a boil. When the oil is hot add the beef, salt pepper, and garlic salt and stir until the meat is browned on all sides.Ĥ. Add 3 tablespoons of oil to the bottom of a heavy pot and heat on medium.ģ. If you’re cooking with brown rice, I’d recommend adding them early, like the forbidden rice.Ģ. A word of advice – if you’re using white rice, you probably need to add the rice and veggies/shrimp at the same time. This will allow the rice to cook properly. Place the lid on and leave it alone until we add everything else. So instead, add the rice and broth to the beef and bring back to a simmer. I think this is inherent to the thick grain nature of the forbidden rice, which brings such a delightful color, but really takes a long time to cook. After eating the stew it was determined (by me) that the rice takes way too long to cook and the shrimp and veggies are all overdone by the time the rice is done. We are deviating slightly from the photos. When your beef has been stewing about an hour add the remaining beef broth and the rice. Then place the shrimp on a cutting board, lay your knife on the tail, and gently pull the shrimp away from the tail. But here’s a quick recap: Properly thaw the shrimp. It’s pretty easy – I talk about it in my Seafood Fried Rice post. Also slice the Andouille sausage into bite size pieces and pull the tails off the shrimp. While the meat is cooking cut the carrots, onions, and peppers into bite size pieces.
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