Ingredients Weight Measure
Rice vinegar 1/2 cup
Vegetable oil 1/2 cup
Olive oil 1/2 cup
Ginger, fresh, minced 4 Tbsp.
Green onion, fine chopped 4 Tbsp.
Orange, yellow and red bell peppers, fine chopped 1/2 cup
Honey 4 Tbsp.
Corn 2 ears
Shrimp 3-1/2 lbs.
Long-grain rice 4 cups
Olive oil 4 Tbsp.
Chicken stock 12 cups
TABASCO® brand Green Jalapeño Pepper Sauce 1/4 cup
Lemon, zest 1/4 cup
Lime, zest 1/4 cup
Crawfish, tails 2 lbs.
TABASCO® brand Original Red Sauce 2 Tbsp.
Basil 2 Tbsp.
Chives, flowering or other edible flower 12 ea.


  1. Combine first 7 ingredients; set aside.
  2. Roast corn on grill. When done, let cool and remove kernels from cob.
  3. Peel, devein and rinse shrimp. Place shrimp back in refrigerator with crawfish.
  4. Sauté rice in olive oil until rice turns a light tan color.
  5. Add hot chicken stock to rice; stir constantly.
  6. Add water if needed to continue to cook rice. Cook for 30 minutes, or until rice is done.
  7. Add TABASCO® Green Jalapeño Pepper Sauce and zest of lemon and lime to rice. Reserve hot.
  8. Sauté prepared shrimp and crawfish in liquid combination until shrimp are pink and curl. DO NOT OVERCOOK SHRIMP.
  9. For each serving, using a mold, form rice into a timbale. Unmold in center of plate. Sprinkle roasted corn kernels around rice. Place 5 oz. of shrimp and crawfish combination on top of corn.

Yield: 12-15 servings