‘Fuskie Fried Crab and Shrimp Rice
Serves 6 to 8
1½ cups long-grain white rice
1 teaspoon salt
4 tablespoons vegetable oil
3 slices bacon
⅓ green bell pepper, diced
⅓ red bell pepper, diced
½ rib celery, diced
1 large onion, diced
4 ounces lump crabmeat
4 ounces claw crabmeat
½ pound medium-size raw shrimp, peeled and deveined
1 tablespoon minced garlic
Salt and pepper to taste
In a large stockpot, wash and drain the rice several times, then add 2½ cups water and the salt. Stir to combine, cover, and cook over medium heat for 30 to 45 minutes, or until the rice is tender.
In a large skillet over medium heat, fry the bacon until crisp. Remove from the skillet and set aside, leaving the bacon grease in the pan. Add 2 tablespoons oil to the pan, along with the bell peppers, celery, and onion, and cook for 3 minutes, or until the vegetables have softened. Transfer the vegetables to a bowl and set aside.
Add the remaining 2 tablespoons oil to the skillet over high heat, then add the crabmeat and sauté, stirring occasionally, for 3 to 5 minutes, until the crabmeat begins to brown. Add the shrimp and the rice to the crabmeat, and stir together for 2 minutes, or until well combined and the shrimp is cooked through.
Stir the sautéed vegetables and the garlic into the rice and heat through. Season with salt and pepper.
Serve hot in bowls.
From Sallie Ann Robinson’s Kitchen: Food and Family Lore from the Lowcountry by Sallie Ann Robinson. Gainesville: University Press of Florida, September 2019. Reprinted with permission.
Photo by Deborah Whitlaw Llewellyn