Thanksgiving 2025: Lobster and Shrimp Haitian Mushroom Rice cooked in coconut milk and white wine. 💫 This elevated Diri Djon Djon is perfect for Thanksgiving this year or any special occasion! Ingredients ⭐️ For the Djon Djon Broth 600g djon djon (Haitian black mushrooms) Shells from 1 ½ lb jumbo shrimp, peeled & deveined Shells from 2 lobster tails, diced (reserve meat) 5 cups water ⭐️ For the rice 4 cups basmati rice, rinsed 1 cup coconut milk 2 ½ cups frozen sweet peas or lima beans ¼ cup extra virgin olive oil 2 green onions 5 garlic cloves 7 sprigs fresh thyme Handful of fresh parsley ½ teaspoon whole peppercorns 5 whole cloves 1 Scotch bonnet pepper (optional) 3 bay leaves 2 tbsp Knorr chicken bouillon 2 tsp salt 1 cup raw cashews ¼ cup white wine 1 ½ lb jumbo shrimp (peeled & deveined) 2 lobster tails (diced) 🌟 Instructions🌟 Make the Djon Djon + Seafood Broth In a large pot, combine the 600g djon djon, shrimp shells, lobster shells, and 5 cups of water. Simmer over medium heat for 20 minutes. Strain and reserve 3 cups of the black mushroom broth. ⭐️ Add the cashews to a small pot of water. Boil on medium heat for 10–15 minutes, or until slightly tender. Drain and set aside. ⭐️ In a food processor, blend together: Garlic, Green onions, Cloves, Peppercorns, Thyme, Parsley Blend until a smooth, fragrant paste forms. 💫 In a heavy pot, heat ¼ cup olive oil over medium-high. Add the seasoning paste and sauté until fragrant and lightly toasted. Add the peas/lima beans and boiled cashews. Stir well. Lower the heat, cover, and let cook for 5 minutes. ⭐️ Pour in the white wine to deglaze the pot, scraping up all the flavorful bits. Add the rinsed basmati rice and toast for 1 minute, stirring gently. ⭐️ Stir in: 3 cups djon djon broth 1 cup coconut milk Bay leaves Scotch bonnet pepper (whole) Salt Chicken bouillon Mix well, cover, and cook on medium heat until the liquid is mostly absorbed. Once the rice has absorbed most of the liquid, fold in the shrimp and lobster meat. Cover the pot. Reduce heat to very low and steam for 10–15 minutes, until the rice is fluffy and the seafood is fully cooked.