Big Thanks to Jacky Tullier for sharing her favorite dish with rice! CLICK HERE TO SEND US YOURS!
Yield: Serves 6
6 tablespoons butter
1½ cups CERTIFIED LOUISIANA RICE
¼ teaspoon freshly ground black pepper
3½ cups chicken stock
2 medium onions, diced
2 cloves garlic, minced
1 jalapeño, minced
1 acorn squash, peeled and cut into ½-inch pieces
2 pounds large shrimp, peeled and deveined
¼ cup scallions, thinly sliced
¼ cup parsley, chopped
freshly ground black pepper to taste
Heat a medium saucepan over medium heat. Melt 2 tablespoons butter. Sauté the rice and black pepper until rice is well coated and nutty smelling, about 3 minutes. Add 2½ cups stock and bring to a boil. Reduce heat to low, cover tightly and simmer for 20 minutes. Stir and quickly re-cover. Continue simmering for another 20 minutes. Stir again. Turn off the heat and replace the lid. Set aside to continue steaming off the heat while preparing the rest of the dish.
Heat a large sauté pan (at least 5 quarts) over medium heat. Melt 4 tablespoons butter. Sauté the onions, garlic, jalapeño and squash until soft, 10 to 15 minutes. Add the shrimp and cook until pink, about 5 minutes. Add 1 cup stock and the cooked rice and stir well to combine. Bring to a simmer and heat thoroughly while stirring, about 5 minutes. Stir in the scallions and parsley. Season to taste with salt and freshly ground black pepper. Serve immediately.