Inspired by the rice served with The Gumbo Diner’s Redfish Special in Galveston, this elegant side dish relies on restraint rather than bold seasoning. Fluffy parboiled rice is enriched with butter, garlic, mushrooms, and subtle seafood notes from lobster base, dried shrimp powder, and just a whisper of fish sauce. The result is a refined Gulf Coast rice that supports blackened seafood and rich sauces without competing for attention.

Ingredients

• 1 cup Zatarain’s Parboiled Long Grain Rice
• 2 cups hot water
• 3/4 teaspoon Better Than Bouillon Lobster Base
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 to 3 ounces cremini mushrooms, finely diced or thinly sliced
• 1 shallot, finely minced
• 1 large garlic clove, minced
• 1/4 teaspoon Fiesta Brand dried shrimp powder
• 1/8 teaspoon Thai fish sauce (4–5 drops)
• 1/4 teaspoon white pepper
• 2 tablespoons sliced green onions
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon cold unsalted butter
• Optional: 1/2 teaspoon lemon zest when serving with grilled fish without sauce

Instructions

1. Dissolve the Better Than Bouillon Lobster Base in the hot water and stir in the fish sauce.
2. Heat the butter and olive oil in a medium saucepan over medium heat.
3. Add the mushrooms and sauté until they release their moisture and begin to brown lightly, about 4–5 minutes.
4. Add the shallot and cook until softened, about 2 minutes.
5. Stir in the garlic and cook for 30 seconds, until fragrant.
6. Add the rice and stir for 1 minute to lightly toast the grains.
7. Sprinkle in the dried shrimp powder and white pepper. Cook for 15 seconds to bloom the flavors.
8. Pour in the prepared broth mixture and stir once.
9. Bring to a boil, cover, and reduce the heat to low.
10. Simmer for 18–20 minutes, or until the liquid is absorbed.
11. Remove from the heat and let rest, covered, for 10 minutes.
12. Fold in the cold butter, green onions, parsley, and lemon zest, if using.
13. Taste and adjust seasoning with kosher salt only if needed.
14. Fluff gently with a fork and serve immediately.

Cook’s Notes

• Zatarain’s Parboiled Rice produces the fluffy, separate grains commonly found in Gulf Coast seafood restaurants.
• Better Than Bouillon Lobster Base provides shellfish depth without overwhelming the dish.
• The shrimp powder and fish sauce should disappear into the background, adding only subtle umami.
• Cremini mushrooms most closely resemble those visible in the restaurant photograph.
• When serving with crawfish Ponch sauce or other cream sauces, omit the lemon zest.
• Taste before salting; the lobster base, shrimp powder, and fish sauce already contribute sodium.
• For an even richer finish, stir in 1 teaspoon of butter just before serving.

Serving Suggestions

• Serve alongside blackened redfish, snapper, trout, or salmon.
• Pair with buttered green beans or grilled asparagus.
• Spoon crawfish cream sauce or shrimp étouffée over the rice.
• Garnish with a grilled lemon half for an authentic Gulf Coast presentation.

Beverage Suggestions

• Beer: Shiner Bock, Abita Amber, or a crisp lager.
• White Wine: Sauvignon Blanc, Viognier, or lightly oaked Chardonnay.
• Cocktail: French 75, Texas Ranch Water, or a classic Gin and Tonic.
• Non-Alcoholic: Sweet tea with lemon or sparkling citrus water.

This understated rice is designed to elevate seafood rather than compete with it—a hallmark of great Gulf Coast cooking.