Upgrade: Gulf Fish Borgne Recipe
Jumbo Lump Crab, J&J Shrimp, Louisiana Oysters, Parmesan Mushroom Rice and Brennan’s Creole Butter
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Cook the Rice
Add the mushroom risotto rice to the saucepan and stir to coat in the oil. Cook for 2-3 minutes until lightly toasted.
- 3
Add Broth Gradually
Begin adding chicken broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Cook until the rice is al dente, about 20 minutes.
- 4
Mix in Flavors
Once the risotto is cooked, stir in the grated Parmesan cheese, Creole seasoning, and the remaining butter. Mix well until creamy.
- 5
Add Seafood
Gently fold in the jumbo lump crab, shrimp, and oysters into the risotto. Cook for an additional 5 minutes until the shrimp are pink and cooked through.
- 6
Garnish and Serve
Remove from heat, garnish with chopped parsley, and serve hot.