📝 About This Recipe
This vibrant Yellow Rice with Seafood is a celebratory centerpiece of Cajun and Creole coastal cooking, where the golden hue of turmeric and saffron meets the rich bounty of the Gulf. Unlike traditional brown jambalayas, this version highlights the delicate sweetness of fresh shrimp, scallops, and white fish simmered in a deeply aromatic, spiced stock. It is a soulful, one-pot masterpiece that captures the essence of a Louisiana summer evening, balancing the 'Holy Trinity' of aromatics with a sophisticated, buttery finish.
🥗 Ingredients
The Seafood Bounty
- 1 pound Large Shrimp (peeled and deveined, tails left on)
- 1/2 pound Bay Scallops (patted dry)
- 1/2 pound Firm White Fish (Cod or Grouper) (cut into 1-inch chunks)
- 6 ounces Lump Crab Meat (picked over for shells)
The Aromatics and Rice
- 2 cups Long-Grain White Rice (rinsed until water runs clear)
- 1 medium Yellow Onion (finely diced)
- 1 large Green Bell Pepper (diced)
- 2 pieces Celery Stalks (finely diced)
- 4 cloves Garlic (minced)
- 3 tablespoons Unsalted Butter
The Golden Seasoning Liquid
- 3 1/2 cups Seafood Stock (high quality or homemade)
- 1 teaspoon Turmeric (for that signature yellow color)
- 1 pinch Saffron Threads (crushed)
- 1 tablespoon Cajun Seasoning (low sodium preferred)
- 1/2 teaspoon Dried Thyme
- 1 piece Bay Leaf
Garnish
- 1/4 cup Fresh Parsley (chopped)
- 3 stalks Green Onions (thinly sliced)
- 1 large Lemon (cut into wedges)
👨🍳 Instructions
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1
In a small saucepan, warm the seafood stock over medium heat. Once warm, add the crushed saffron threads and turmeric. Let it steep on low heat while you prepare the rest of the dish to develop a deep golden color.
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2
In a large, heavy-bottomed Dutch oven or deep skillet, melt 2 tablespoons of butter over medium-high heat.
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3
Add the shrimp and scallops to the pot. Sear them quickly for about 1-2 minutes per side until just opaque. Remove the seafood with a slotted spoon and set aside on a plate; do not overcook at this stage.
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4
Add the remaining tablespoon of butter to the same pot. Stir in the diced onion, bell pepper, and celery (the 'Holy Trinity'). Sauté for 5-6 minutes until the vegetables are soft and translucent.
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5
Add the minced garlic, Cajun seasoning, and dried thyme. Cook for 1 minute until the spices are fragrant and toast slightly.
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6
Add the rinsed rice to the pot. Stir well to coat every grain of rice with the spiced butter and vegetable mixture. Toast the rice for 2-3 minutes until the edges look slightly translucent.
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7
Pour in the warm, golden-hued seafood stock and add the bay leaf. Stir once to combine and bring the mixture to a rolling boil.
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8
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 18 minutes. Do not lift the lid during this time!
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9
After 18 minutes, quickly lift the lid and gently nestle the chunks of white fish and the partially cooked shrimp and scallops into the top of the rice. Sprinkle the lump crab meat over the surface.
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10
Replace the lid immediately and cook for another 5-7 minutes on low heat. This will steam the fish perfectly and finish the shrimp without making them rubbery.
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11
Turn off the heat and let the pot sit, covered, for 5 minutes. This allows the moisture to redistribute and makes the rice fluffier.
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12
Remove the lid and the bay leaf. Using a fork, gently fluff the rice, being careful not to break up the chunks of fish and crab too much.
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13
Garnish generously with fresh parsley and sliced green onions. Serve immediately directly from the pot with lemon wedges on the side.
💡 Chef's Tips
Rinse your rice thoroughly to remove excess starch; this ensures the grains stay separate and fluffy rather than gummy. If you can't find seafood stock, use clam juice diluted with a little water or a high-quality chicken bone broth. For the best texture, ensure your shrimp and scallops are very dry before searing to get a nice golden crust. Avoid stirring the rice once it starts simmering, as this releases starch and can make the dish mushy. If you like it spicier, add a dash of cayenne pepper or your favorite Louisiana hot sauce when adding the garlic.
🍽️ Serving Suggestions
A crisp, chilled glass of Sauvignon Blanc or a light pilsner balances the spices perfectly. Serve with a side of buttery, charred French bread to soak up any remaining juices. A simple green salad with a zesty vinaigrette provides a refreshing crunch against the rich rice. Classic Southern-style maque choux (corn and peppers) makes a fantastic vegetable accompaniment. Always provide extra hot sauce and lemon wedges at the table for guests to customize their heat and acidity.