|Cajun Shrimp Pilau Pilaf, a quick and easy main dish shrimp and rice dish.|
Cajun Shrimp PilafNow, this is a rice cooker recipe that goes way back and that's just frankly how I've always known it to be made. With rice a predominant menu feature in this part of The South, rice cookers of some form are very common in the southern coastal states.
This dish is so easy, it's ridiculous. To make it a true pilau, the rice should be cooked in a skillet first. Just add the butter to the skillet and melt it, then add the rice, cooking and stirring it for about 5 minutes (you can saute the veggies here too if you prefer) before adding to the rice cooker. Add everything else and mix.
To be honest, you can just throw everything into the rice cooker all together and skip browning the rice, give it all a good stir, turn on the cooker just like you're cookin' up a batch of rice and when it's run it's cycle, it's ready to eat! It's just as good, either way. My cooker generally takes about 40 minutes or so. You don't have to stand over it, you don't have to touch it and you don't have to heat up your kitchen with the stove. You can't beat that with a stick! Make a nice mixed garden salad on the side for everyone and you have one mighty fine meal. This should serve somewhere around 4 to 6, depending on appetites.
If you don't happen to own a rice cooker, you could adapt this easily to the stove top. Just put everything into a heavy pot, increase liquid to 3 cups, bring it up to a boil, reduce immediately to a low simmer, cover and check it at about 20 minutes to see if the rice is cooked. The rice cooker does a perfect job of it though, and if you don't have one already, I highly recommend putting a nice electronic rice cooker on your Wish List. I love mine and use it all the time, not only for rice, but for steaming vegetables and even for steaming hard cooked eggs! Mine even has a small slow cooker insert that I have used a few times. They really are fantastic cookers and they make perfect rice - so get yourself one! You deserve it.
Besides shrimp, you can mix this up and add in smoked sausage, andouille sausage, diced ham, cooked chopped chicken, crumbled cooked bacon, or any combination.
Recipe: Cajun Shrimp Pilau (Pilaf)©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 40 min | Yield: About 4 to 6 servings
- 1/4 cup (1/2 stick) of butter
- 1-1/2 cups of long grain rice, uncooked
- 1 pound of small raw shrimp, peeled & deveined
- 1 medium bell pepper, chopped
- 1 medium onion, chopped
- 1 stalk (rib) of celery, chopped
- 1 teaspoon of minced garlic
- 1 tablespoon of chopped parsley
- 1 teaspoon Old Bay seasoning
- 1/2 to 1 teaspoon of Cajun seasoning (like Slap Ya Mama)
- 1/4 teaspoon of kosher salt
- 1/4 teaspoon of freshly cracked black pepper
- 1 (14 ounce) can of beef broth
- 1(4-ounce) can of sliced mushrooms, drained
Add everything to the rice cooker, slicing the butter on top, and give it a good stir to mix well. Set timer for the regular rice setting and cook. Fluff before serving. Serve with a mixed garden salad.
Variation: May also skillet fry the rice for a more authentic pilaf. Add the butter to a skillet and melt. Add rice, cook and stir about 5 minutes, add bell pepper, onion and celery and cook another 3 to 4 minutes. Add to the rice cooker along with the remaining ingredients, set timer for the regular rice setting and cook. Fluff before serving. Besides shrimp, you can mix this up and add in smoked sausage, andouille sausage, diced ham, cooked chopped chicken, crumbled cooked bacon, or any combination.
Stovetop: To prepare stove top, place the ingredients into a saucepan, increasing liquid to 3 cups total, using water and beef broth. Bring it up to a boil, cover, reduce immediately to a low simmer and check it at about 20 minutes to see if the rice is cooked.Fluff before serving.
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©Deep South Dish
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Posted by Mary on September 29, 2009Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
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