Recipe Details

A hearty variety of seafood and peppers plays off classic dirty rice seasoning to make a dish that reflects the bounty and bright flavors of Louisiana cuisine.

  1. Melt butter in a large stockpot over medium heat. Add bell peppers, cook and stir 3 minutes or until tender. Add water; bring to a simmer. Add rice and reduce heat to low; cover and simmer 20 minutes.
  2. Stir in shrimp, scallops and tilapia. Cook 6 more minutes until shrimp turn pink and rice is tender. Add green onions and remove from the heat.
  3. Garnish with parsley and let stand five minutes, then serve warm.