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 Rice with Shellfish and Sausage



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Seaweed, Fishes, Sea Horse, Crab and Shellfish, Illustrated Plates from "La Vie Sous Marine"
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 Rice with Shellfish and Sausage
Gourmet Archives

5 quarts water
1 tablespoon salt
2 cups long grain rice
1 1/2 ounces dried cèpes [or other wild
mushroom of your choice]
1/2 pound cervelat sausage,
cut into 1/4-inch strips
[or cured, dried or smoked sausage
of your choice]
3 tablespoons oil
1 large onion, thinly sliced
2 pounds shrimp, shelled, deveined
1/2 pound cooked crab meat,
picked over and flaked
1/3 cup medium-dry Sherry
1/2 cup minced scallions
2 tablespoons soy sauce
Salt and pepper to taste

In a kettle bring 5 quarts water to boil. Add 1 tablespoon salt and pour
in slowly the rice, stirring. Simmer rice over love heat for 20 minutes
and drain it. Transfer the rice to a bowl and chill it, covered, for at least
8 hours.
In a heatproof bowl, soak the dried cèpes in 2 cups boiling water for
30-35 minutes or until they are soft. Drain, chop coarsely, and reserve.
In a very large, deep skillet, sauté the cervelat over moderately high
heat, stirring, for 2 minutes. Transfer the sausage with a slotted spoon
to paper towels to drain. Add 3 tablespoons oil to the skillet and in it
cook the onion over moderate heat, stirring, for 5 minutes. Add the
shrimp, and cook the mixture, stirring, for 2 minutes or until the shrimp
just turn pink. Add the reserved mushrooms and rice, stir in the crab-
meat, sausage, and Sherry, and cook the mixture over moderate heat,
tossing it with forks, for 4 minutes or until it is heated through. Add the
scallions, soy sauce, and salt and pepper to taste, and toss the mixture
with forks until it is well combined. Transfer the mixture to a heated
serving dish. Serves 8.

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