4 cups brown basmati rice
4 cans low sodium chicken broth
1 entire head of celery
fresh sage to taste
fresh thyme to taste
fresh rosemary to taste
(my herb garden is still very much alive this fall!)
garlic powder
onion powder
salt free lemon pepper to taste

Normally, I'd have used fresh garlic and chopped onions, but they tend
to overwhelm the light flavor of crab and shrimp, so I use the powdered
instead for a softer taste.

Combine the above ingredients and cook the rice like you usually would,
WITH the minced fresh herbs and (chopped) celery. Cook in the chicken
broth, not in water. I use a pressure cooker. Bring up to pressure, the
turn to low and let pressure for 20 minutes, turn off and remove from burner.

While that is cooking, take a large cast iron skillet, (I used a #10)
and melt 2 cubes of sweet butter. When melted and beginning to "fry",
add 2 lbs. sliced fresh mushrooms and let wilt, then add 1 lb. medium
salad shrimp and 2 lbs. of shredded crab meat. Add some additional
minced sage, thyme, rosemary and fresh parsley, and more lemon pepper.
Once the shrimp is done, stir this into the rice mix.

This is more of a rice pilaf than a dressing, but I am allergic to wheat
so cannot eat a bread dressing. Rice is a nice alternative and pressure
cooking causes the rice to "pop".

This came out amazingly delicious and is what is planned for
Thanksgiving. I'm doing some cooking ahead of time to save time that
day, so will double bag this and freeze it until next Saturday.

I'm still in the midst of making the base gravy. ;-) That way all I'll
have to do is warm it up and add the de-greased roast drippings to it.
I have to work all week.

Turkey giblets (gizzards) were $1.29 per lb. and necks were $.99 per
lb.! I was shocked, but needed them for the gravy and bought them
anyway... <sigh> That was at HEB.

K.

--
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"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov