Louisiana Brown Jasmine Rice and Shrimp Risotto

Name: Louisiana Brown Jasmine Rice and Shrimp Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter; 1 1/2 cups Cajun Grain brown jasmine rice (see note); 1/4 teaspoon freshly ground black pepper; 3 1/2 cups chicken stock; 2 medium onions, diced; 2 cloves garlic, minced; 1 jalapeno, minced; 1 acorn squash, peeled and cut into 1/2-inch pieces; 2 pounds large shrimp, peeled and deveined; 1/4 cup scallions, thinly sliced; 1/4 cup parsley, chopped; Salt; freshly ground black pepper to taste

Servings: persons

6 tablespoons butter
1 1/2 cups Cajun Grain brown jasmine rice (see note)
1/4 teaspoon freshly ground black pepper
3 1/2 cups chicken stock
2 medium onions, diced
2 cloves garlic, minced
1 jalapeno, minced
1 acorn squash, peeled and cut into 1/2-inch pieces
2 pounds large shrimp, peeled and deveined
1/4 cup scallions, thinly sliced
1/4 cup parsley, chopped
Salt
freshly ground black pepper to taste

1
Heat a medium saucepan over medium heat.
2
Melt 2 tablespoons butter.
3
Saute the rice and black pepper until rice is well coated and nutty smelling, about 3 minutes.
4
Add 2 1/2 cups stock and bring to a boil.
5
Reduce heat to low, cover tightly and simmer for 20 minutes.
6
Stir and quickly re-cover.
7
Continue simmering for another 20 minutes.
8
Stir again.
9
Turn off the heat and replace the lid.
10
Set aside to continue steaming off the heat while preparing the rest of the dish.
11
Heat a large saute pan (at least 5 quarts) over medium heat.
12
Melt 4 tablespoons butter.
13
Saute the onions, garlic, jalapeno and squash until soft, 10 to 15 minutes.
14
Add the shrimp and cook until pink, about 5 minutes.
15
Add 1 cup stock and the cooked rice and stir well to combine.
16
Bring to a simmer and heat thoroughly while stirring, about 5 minutes.
17
Stir in the scallions and parsley.
18
Season to taste with salt and freshly ground black pepper.
19
Serve immediately.

1017

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tablespoons butter, 1 1/2 cups Cajun Grain brown jasmine rice (see note), 1/4 teaspoon freshly ground black pepper, 3 1/2 cups chicken stock, and more.

Yes, Louisiana Brown Jasmine Rice and Shrimp Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!