Tuesday, September 29, 2009

Cajun Shrimp Pilau (Pilaf) - Rice Cooker

A quick and easy main dish shrimp and browned rice dish, great for the rice cooker, Instant Pot, or on the stovetop.

Cajun Shrimp Pilaf

With rice a predominant menu feature in this part of The Deep South, rice cookers of some form are very common in the southern coastal states, or at least they were until these fancy electric pressure cookers like the Instant Pot showed up, which is how I make this recipe these days.

A pilau, or pilaf, is very much like a jambalaya, except that the rice is first browned. To that seasonings, broth vegetables and a protein, in this case shrimp, are added.

It's as easy as can be - dump and go! 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!

Fluff before serving. Make a nice mixed garden salad on the side or a green vegetable for everyone, add some bread and a big glass of sweet tea, 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, this works great in the Instant Pot, or even on the stove top. Directions are included in the Cook's Notes at the bottom on the recipe text below.

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 of them.

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

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) butter, divided
  • 1-1/2 cups long grain rice, uncooked
  • 1 pound small raw shrimp, peeled and deveined
  • 1 cup chopped onion
  • 1/2 cup chopped sweet bell pepper, any color
  • 1 rib celery, chopped
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Old Bay seasoning
  • 1/2 to 1 teaspoon Cajun seasoning (like Slap Ya Mama) {affil link}
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 (14 ounce) can beef broth
  • 1 (4-ounce) can sliced mushrooms, drained, optional

Add 2 tablespoons of the butter and the rice to the pot and set to saute, or use a stovetop skillet if necessary. Cook until rice begins to lightly brown, about 5 minutes. Add everything else to the rice cooker, slicing the remaining butter on top, and stir to mix well. Set timer for the regular rice setting and cook. Fluff before serving. Serve with a green vegetable or a mixed garden salad.

Cook's Notes: 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: Prepare as above in a saucepan, increasing liquid to 3 cups total, using half water and half broth so as to not be overpowering. Bring to a boil, cover, reduce immediately to a low simmer and check at about 20 minutes to see if the rice is cooked. Fluff before serving.

Instant Pot: Saute rice in the cooker with 2 tablespoons of the butter, about 5 minutes or until lightly browned. Add all of the remaining ingredients, stir, top with rest of the butter, stir, cover and set on manual for 5 minutes. Let pressure release naturally for 5 minutes, then manually release any remaining pressure. Open, fluff with a fork, remove from cooker to a serving bowl and serve immediately.

Source: http://www.deepsouthdish.com

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Check These Recipes Out Too Y'all!

Southern Red Rice with Shrimp
Cajun Dirty Rice
Creole Jambalaya

Posted by on September 29, 2009
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