Our favorite New Orleans dishes all involve shrimp and butter, and this one for Mardi Gras is no exception. The original focus of Mardi Gras was to feast on fattening foods before fasting during Lent. While the current celebrations center more around the party atmosphere, butter is still plentiful in the dishes served, including in this recipe.
This is a risotto that uses brown jasmine rice, something we were unfamiliar with prior to making it. Jasmine rice is an aromatic, long-grain rice with a slightly sticky and soft texture and a subtlety sweet and nutty flavor. Using brown jasmine rice rather than the white version provides more fiber, vitamins, and minerals to the dish. The brown version also has a firmer and chewier texture, and takes slightly longer to cook.
Louisiana Brown Jasmine Rice & Shrimp Risotto
Louisiana Brown Jasmine Rice & Shrimp Risotto (adapted from recipes appearing on cooking.nytimes.com and in Chef Paul Prudomme’s Louisiana Kitchen by Paul Prudomme) Total Time Required: 1 hour 30 minutes, Prep Time: 30 minutes, Cook Time: 1 hour, Yield: 6 servings
Ingredients:
- 7 tablespoons butter, divided
- 1-1/2 cups brown jasmine rice
- 1/4 teaspoon freshly ground black pepper
- 3-1/2 cups chicken stock, divided
- 2 pounds large shrimp, peeled and deveined
- 1/4 – 1 teaspoon cayenne pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 2 medium onions, diced
- 2 cloves garlic, minced
- 1 jalapeño, minced
- 1 acorn squash, peeled and cut into 1/2-inch pieces
- 1/4 cup scallions, thinly sliced
- 1/4 cup parsley, chopped
- salt & freshly ground black pepper to taste
Directions:
Heat a medium saucepan over medium heat. Melt 2 tablespoons of the butter. Sauté the rice and 1/4 teaspoon of black pepper until the rice is well coated and nutty smelling, about 3 minutes.
Sauté the rice with black pepper in some butter.
Add 2-1/2 cups stock to the rice and bring the mixture to a boil. Reduce the heat to low, cover tightly, and simmer for 20 minutes.
Cook the rice in 2-1/2 cups of the stock.
Stir and quickly re-cover. Continue to simmer the rice for another 20 minutes. Stir again. Turn off the heat and replace the lid. Set the rice aside to continue steaming off.
The rice is done when all the liquid is absorbed.
Combine the cayenne, white pepper, 1/2 teaspoon black pepper, basil, thyme, and oregano in a small bowl.
Combine the peppers and spices in a small bowl.
Add the seasoning mix to the shrimp and toss to combine.
Add the Cajun seasoning to the shrimp.
Cook the shrimp in a skillet in 1 tablespoon of butter, for 3 – 4 minutes, until no longer pick, flipping once. Remove the shrimp from the pan and set them aside.
Cook the shrimp until no longer pink.
Heat a large Dutch oven over medium heat. Melt the remaining 4 tablespoons of butter in it. Sauté the onions, garlic, jalapeño, and squash until soft, 10 to 15 minutes.
Cook the veggies in some butter.
Add the remaining cup of stock and the cooked rice to the pot and stir well to combine. Bring to a simmer and heat thoroughly while stirring, about 5 minutes.
Add the remaining stock and the rice to the veggies.
Stir in the shrimp, scallions, and parsley.
Stir the shrimp, parsley, and scallions into the Duth oven.
Season to taste with salt and freshly ground black pepper. Transfer the risotto to a serving bowl.
Season with salt and pepper and transfer the risotto to a serving bowl.
Serve immediately.
This risotto is a true New Orleans dish!
This regional dish is perfect for Mardi Gras celebrations! ~Linda
Louisiana Brown Jasmine Rice & Shrimp Risotto (adapted from recipes appearing on cooking.nytimes.com and in Chef Paul Prudomme’s Louisiana Kitchen by Paul Prudomme) Total Time Required: 1 hour 30 minutes, Prep Time: 30 minutes, Cook Time: 1 hour, Yield: 6 servings
Ingredients:
- 7 tablespoons butter, divided
- 1-1/2 cups brown jasmine rice
- 1/4 teaspoon freshly ground black pepper
- 3-1/2 cups chicken stock, divided
- 2 pounds large shrimp, peeled and deveined
- 1/4 – 1 teaspoon cayenne pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 2 medium onions, diced
- 2 cloves garlic, minced
- 1 jalapeño, minced
- 1 acorn squash, peeled and cut into 1/2-inch pieces
- 1/4 cup scallions, thinly sliced
- 1/4 cup parsley, chopped
- salt & freshly ground black pepper to taste
Directions:
Heat a medium saucepan over medium heat. Melt 2 tablespoons of the butter. Sauté the rice and 1/4 teaspoon of black pepper until the rice is well coated and nutty smelling, about 3 minutes. Add 2-1/2 cups stock to the rice and bring the mixture to a boil. Reduce the heat to low, cover tightly, and simmer for 20 minutes. Stir and quickly re-cover. Continue to simmer the rice for another 20 minutes. Stir again. Turn off the heat and replace the lid. Set the rice aside to continue steaming off
Combine the cayenne, white pepper, 1/2 teaspoon black pepper, basil, thyme, and oregano in a small bowl. Add the seasoning mix to the shrimp and toss to combine. Cook the shrimp in a skillet in 1 tablespoon of butter, for 3 – 4 minutes, until no longer pick, flipping once. Remove the shrimp from the pan and set them aside.
Heat a large Duth oven over medium heat. Melt the remaining 4 tablespoons of butter in it. Sauté the onions, garlic, jalapeño, and squash until soft, 10 to 15 minutes. Add the remaining cup of stock and the cooked rice to the pot and stir well to combine. Bring to a simmer and heat thoroughly while stirring, about 5 minutes. Stir in the shrimp, scallions, and parsley. Season to taste with salt and freshly ground black pepper. Transfer the risotto to a serving bowl. Serve immediately.