Bonita Hopkins' Shrimp or Crawfish Opelousas

6 servings Prep: 10 m Cook: 40 m Total: 50 m Beginner
5.0/5 (5)
Bonita Hopkins' Shrimp or Crawfish Opelousas
Quick and easy one-pot Cajun dish with shrimp or crawfish, rice, onion, bell pepper, and mushrooms. This foolproof rice cooker recipe combines seafood with the holy trinity and beef broth for a flavorful meal that cooks itself in 35-45 minutes—no stirring required.

Ingredients

6 servings
  • 1 lb shrimp or crawfish
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1 small bunch each green onion tops & parsley
  • 1 1/2 cups washed rice
  • 1 ½ cups water
  • 1 (14 oz) can Campbell's Beef Broth
  • 1 (4 oz) can sliced mushrooms, drained
  • 1 stick margarine
  • Cajun seasoning to taste

Step-by-Step Instructions

  1. Chop the onion and bell pepper. Chop the green onion tops and parsley. Clean and peel the shrimp if using raw shrimp, or prepare crawfish tails.
  2. In a bowl, mix together the shrimp or crawfish, chopped onion, bell pepper, green onion tops, parsley, drained mushrooms, and margarine. Season the mixture to taste with Cajun seasoning, salt, and pepper.
  3. In your rice cooker, add the rice, water, beef broth, and the seasoned seafood-vegetable mixture. Stir briefly to combine everything.
  4. Close the rice cooker lid and cook for 35-45 minutes. Do not open the lid or stir during cooking—let the rice cooker do all the work.
  5. When the rice cooker indicates it’s done, let it sit for 5 minutes before opening. Fluff gently and serve hot. Optionally, you can also fold in 1/2 pound crab meat at this stage.

Common Problems and Solutions

Q: Can I use frozen shrimp or crawfish?

A: Yes, but thaw them completely first and drain off any excess water before mixing with the other ingredients. Frozen seafood will release moisture and can make your rice mushy if not properly drained.

Q: Why is my rice coming out mushy?

A: Make sure you're using the correct water-to-rice ratio and that your seafood is well-drained. Don't open the lid during cooking, as this releases steam needed for proper rice texture.

Q: Can I make this without a rice cooker?

A: Yes, use a heavy pot with a tight-fitting lid. Bring to a boil, then reduce to low heat and simmer covered for 20-25 minutes without stirring. Let it rest 5-10 minutes off heat before serving.

Tips and Techniques

For extra flavor, sauté the onions and bell pepper in the margarine for 5 minutes before adding to the rice cooker. You can also substitute butter for margarine for richer taste. If adding optional crab meat, fold it in gently at the very end to prevent it from breaking up.

Ingredient Substitutions

  • beef broth: chicken broth or seafood stock
  • margarine: butter or olive oil
  • shrimp or crawfish: chicken, sausage, or a combination
  • fresh vegetables: frozen trinity blend

Equipment Needed

  • rice cooker
  • cutting board
  • knife
  • mixing bowl

Historical Context

Named after the city of Opelousas in St. Landry Parish, the heart of Cajun country, this dish reflects the region’s love of simple one-pot meals that combine rice with whatever seafood is available.