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Citus Seafood Rice

Debbie’s Citrus Kissed Seafood Rice is a bright, flavorfulone-pot meal that brings together tender shrimp, savory crawfish tails, andsweet crab meat with fluffy seasoned rice. Fresh lemon zest and juice cutthrough the richness of the seafood and butter, while Old Bay, Cajun seasoning,paprika, and a touch of turmeric or annatto give the rice warmth, color, anddepth. Finished with green onions and fresh lemon, this dish is colorful enoughfor entertaining but comforting enough for a family dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 8 people
Course: Main, Main Course
Cuisine: Jamaican
Calories: 310
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • Seafood
  • ½ lb shrimp peeled and deveined
  • ½ lb cooked crawfish tails
  • ¾ lb lump or claw crab meat picked over for shells
  • Rice & Liquid
  • 1 cup long-grain white rice rinsed and drained
  • 1 cup seafood broth or low-sodium chicken broth
  • 1 cup water plus a little more if needed
  • Aromatics & Vegetables
  • ½ small onion finely chopped
  • 3 cloves garlic minced
  • 1 green bell pepper diced
  • 2 green onions chopped, plus more for garnish
  • 1 cup cherry or grape tomatoes optional
  • Seasonings & Citrus
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice plus more to taste
  • 1 tsp Old Bay seasoning
  • 1 tsp Cajun seasoning
  • ½ tsp turmeric or annatto powder
  • ½ tsp paprika
  • ½ tsp black pepper
  • Salt to taste
  • ½ tsp crushed red pepper flakes optional
  • 2 tbsp olive oil
  • 1 tbsp butter plus an optional extra tablespoon for finishing
  • Lemon slices or wedges for garnish

Method
 

  1. Sauté the aromatics. Heat the olive oil and 1 tablespoon butter in a large skillet or deep pan over medium heat. Add the onion, bell pepper, and most of the green onions. Cook for 2–3 minutes, then add the garlic and cook about 30 seconds, just until fragrant.
  2. Toast the rice. Add the rinsed rice and stir for about 2 minutes so the grains are coated in the seasoned oil and begin to lightly toast.
  3. Season and simmer. Stir in the Old Bay, Cajun seasoning, turmeric or annatto, paprika, black pepper, crushed red pepper flakes if using, and a light pinch of salt. Add the broth, water, lemon zest, and lemon juice. Bring to a gentle boil, then reduce the heat to low, cover, and cook for about 15 minutes.
  4. Add the seafood. When the rice is nearly tender, gently fold in the shrimp and crawfish tails. Cover and cook for 3–5 minutes, or until the shrimp are pink and opaque. Fold in the crab meat during the final 1–2 minutes so it warms through without breaking apart too much. If the rice looks dry before it is tender, add a small splash of broth or water.
  5. Finish the dish. Remove from the heat. Gently fold in the tomatoes, if using, and the remaining green onions. For extra richness, stir in another tablespoon of butter. Taste and adjust the salt, seasoning, and fresh lemon juice.
  6. Serve. Fluff gently and garnish with lemon slices or wedges and additional green onions. Serve hot.

Notes

This colorful seafood rice is loaded with shrimp, crawfish tails, and crab meat, then brightened with fresh lemon zest and juice. Debbie’s Citrus Kissed Seafood Rice is a flavorful one-pot dinner with buttery seafood, warm spices, and a fresh citrus finish.