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Shrimp Djon Djon Rice served with Fried Fish

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Serves | Prep Time 10 minutes | Cook Time 30 minutes

Why I Love This Recipe

The famous Black Mushroom Rice (Riz Djon-Djon) is a traditional Haitian rice dish. A specialty in the Haitian culinary culture. It can be cooked plain (w/o shrimp). It is commonly served with meat, poultry or seafood dishes. This dish makes its presence to most events whether at a family gathering or public gatherings. It is also served at all Haitian restaurants.

Ingredients You'll Need

2 cups Long Grain White Rice yellow if preferred, good brand rice
1 cup Djon-Djon dried mushroom sold in Haitian Grocery Stores
2 bags of jumbo shrimp
4 1/2 cups Water
1 cup Baby Lima Beans and Greens Peas frozen and then thawed
3 tablespoons Olive Oil
2 cloves Garlic minced or finely chopped
1 teaspoon Thyme leaves only
2 stalks Scallions finely chopped
1/4 cup Green Pepper finely chopped
1/4 teaspoon Crushed Black Pepper
4 Whole Cloves
1 1/2 tablespoon Chicken Bouillon Powder
1/4 tsp Noubess Original Hot and Spicy Sauce optional or a hot pepper
Additional salt and pepper to taste


Clean mushrooms by removing any dirt. In a large bowl, add mushrooms and water and let soak overnight for best result. When ready to cook the rice, transfer the mushrooms and liquid to a saucepan and bring to a boil. Let boil for about 5 minutes at medium high heat then remove from stove. Do not cover saucepan or the liquid will spill over while boiling. Drain and set aside. Only the liquid will be used to cook the rice.
In another large pot or pan, heat oil. Add garlic, scallions, thyme, cloves and green pepper. Let mixture fry for about 1 minutes. Add thawed green peas or baby lima beans chicken bouillon powder and shrimp. Stir to mix well. Best use a wooden spoon or rubber spatula. Add mushroom water to pan. Add salt and pepper to taste if necessary. Once water starts to boil, add rice and whole hot pepper if using. Gently stir. Do not over stir. When water has almost evaporated and you only see the ingredients, lower heat and cover. Simmer for 15 to 20 minutes or until rice is fully cooked and still grainy.

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