How many servings does this recipe make?

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

What ingredients do I need for Pepper Pot With Shellfish And Squash?

You need 16 ingredients. The key ingredients include: 3 quarts chicken stock, 1 bottle white wine, 1 stick unsalted butter, 3 cups sliced leeks (white part only), and more.

Is Pepper Pot With Shellfish And Squash suitable as seafood?

Yes, Pepper Pot With Shellfish And Squash falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Pepper Pot With Shellfish And Squash?

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

Pepper Pot With Shellfish And Squash Recipe

Name: Pepper Pot With Shellfish And Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts chicken stock; 1 bottle white wine; 1 stick unsalted butter; 3 cups sliced leeks (white part only); 2 butternut squash, peeled, seeded and cut in 1-inch cubes; 1 cup rice; 2 tablespoons grated fresh ginger; 2 teaspoons minced habaneros; 2 heaping tablespoons tomato paste; 1 cup heavy cream; 1/2 teaspoon ground nutmeg; 1 pound veal, poached and cubed; 1/2 pound peeled shrimp; 1/2 pound bay scallops; 1 cup shucked oysters; Salt and pepper to taste

Try this homemade Pepper Pot With Shellfish And Squash recipe the whole family will love. Made with chicken stock, white wine, butter and leeks. Easy st…

This Pepper Pot With Shellfish And Squash relies on simple, everyday ingredients such as quarts chicken stock, bottle white wine, unsalted butter and rice. It comes together quickly and makes 4 servings, at about 1128 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

1128

kcal

Calories

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

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Pepper Pot With Shellfish And Squash

Tips for the best results

Variations & substitutions

My Personal Notes

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