A hearty variety of seafood and peppers plays off classic dirty rice seasoning to make a dish that reflects the bounty and bright flavors of Louisiana cuisine.
Melt butter in a large stockpot over medium heat. Add bell peppers, cook and stir 3 minutes or until tender. Add water; bring to a simmer. Add rice and reduce heat to low; cover and simmer 20 minutes.
Stir in shrimp, scallops and tilapia. Cook 6 more minutes until shrimp turn pink and rice is tender.
Add green onions and remove from the heat.
For Garnish & Serving
Garnish with parsley and let stand five minutes, then serve warm.
