Name: Crab Rice
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 8 to 12 servings
Ingredients: 2 cups chicken stock; 1 cup uncooked long-grain rice, such as Carolina Gold, rinsed to remove the starch; 1 stalk celery, cut into large pieces; 1 clove garlic; 1 large onion, cut into large pieces; 1/2 green bell pepper, cut into large pieces; 2 tablespoons unsalted butter, plus more if needed; 1 tablespoon vegetable or canola oil; 1 pound blue crab claw meat, picked through to remove any shells; 2 generous pinches Miss Brown's House Seasoning, recipe follows; 1 large tomato, diced (1 cup); Chopped fresh parsley, for garnish; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon sweet paprika; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper

Directions

Bring the chicken stock to a boil in a medium saucepan. Add the rice. Cover, then reduce the heat to low and simmer until the liquid is absorbed, 15 to 20 minutes. Remove from the heat, then fluff with a fork.
Meanwhile, pulse the celery, garlic, onion and bell pepper in a food processor until minced. Heat the butter and oil in a large cast-iron skillet over medium-high heat until the butter melts. Add the minced vegetables. Saute until the vegetables are tender, about 5 minutes.
Add the crab meat and House Seasoning. Cook until the crab meat has browned, about 5 minutes. Add additional butter, if the vegetables become too dry and begin to brown too quickly. Stir in the rice and tomato. Cover and simmer until the rice is fluffy, 5 more minutes. Uncover and sprinkle with parsley before serving.

Miss Brown's House Seasoning:

Yield: 5 teaspoons

Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

Crab Rice

Ingredients

Miss Brown's House Seasoning:

Directions

Miss Brown's House Seasoning:

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