Arroz sucio cajún con marisco a la sartén

Ingredientes

• 1/2 cup unsalted butter
• 1 lb large shrimp, peeled and deveined
• 1 tbsp Cajun seasoning, plus more to taste
• 1 lb ground beef
• 1 lb turkey sausage
• 1 tbsp minced garlic
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 medium onion, diced
• 4 cups uncooked white rice
• 4 cups chicken broth
• 2 tbsp butter
• 8 oz lump crab meat, drained

Preparación

1. 1

   Season and Sear the ShrimpMelt 1/2 cup butter in a large deep skillet over medium heat. Add the shrimp with Cajun seasoning and gently sear until pink, tender, and lightly coated in spice, about 3 to 4 minutes per side. Transfer the shrimp to a plate. The shrimp should look opaque and curl into a loose “C,” not a tight ring.

2. 2

   Build the Savory BaseIn the same skillet, add the ground beef and sausage. Cook until browned and crumbly, then drain away any excess grease so the rice stays rich but not heavy. Scrape up the seasoned bits on the bottom as the meat cooks.

3. 3

   Soften the AromaticsFold in the garlic, diced bell peppers, and onion. Let everything cook for 4 to 5 minutes, stirring often, until the vegetables soften and the pan smells deeply savory. The peppers should look glossy and slightly tender.

4. 4

   Simmer the RiceAdd the uncooked rice and season again with Cajun seasoning to taste. Stir until the grains are coated in the seasoned meat and vegetables, then pour in the chicken broth. Bring to a gentle boil, cover, reduce the heat to low, and cook for about 20 minutes, or until the rice is tender and the broth is absorbed.

5. 5

   Finish with SeafoodFluff the rice carefully, then incorporate the remaining 2 tbsp butter and lump crab meat with a light hand. Return the shrimp to the skillet and gently fold everything together so the crab stays chunky and the shrimp remain whole. Serve hot.