The register is an elite group of businesses that have been in operation for a minimum of 50 years and have “contributed significantly to the development of American foods.”
The list is Louisiana-heavy with seven state businesses on the short directory (20 concerns comprise the registry).
We have a 10lb sack of Falcon rice in our pantry right now and can attest to its quality. It’s a fine jambalaya rice and is our go to as a base for bowls of gumbo and crawfish etouffee.
We scoured the internet til we found a recipe authored by Falcon Rice Mill. We have not made the formula but a cursory vetting indicates that it will be a good one.
Cajun Seafood Casserole
2 C cooked Cajun Country Medium Grain Rice
5 T butter, divided
1 8-oz. package cream cheese
1 medium onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
3 oz. fresh mushrooms, roughly chopped
1 lb. peeled and deveined Louisiana shrimp
1 lb. fresh Louisiana crabmeat
3/4 t salt
1/4 t cayenne pepper
1/4 t black pepper
1/2 C Ritz cracker crumbs
1. In a small saucepan, melt cream cheese and 1/2 stick butter together on low heat.
2. In a separate saucepan add remaining 1/2 stick butter, onion, bell pepper, garlic and mushrooms. Sauté until vegetables are tender. Add Louisiana shrimp, salt, cayenne pepper and black pepper. Sauté until shrimp are pink.
3. Add rice and cream cheese mixture; mix well.
4. Gently spoon in crabmeat.
5. Pour into 2-3 quart casserole dish. Sprinkle with cracker crumbs.
6. Bake at 350 degrees for 30 minutes. Serve hot.