Tuesday, September 29, 2009

Cajun Shrimp Pilau (Pilaf) - Rice Cooker

Cajun Shrimp Pilau Pilaf, a quick and easy main dish shrimp and rice dish.

Cajun Shrimp Pilaf

Now, 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.

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) 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.

Source: http://www.deepsouthdish.com

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Check These Recipes Out Too Y'all!

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Posted by on September 29, 2009
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  1. Mary, you've gone and done it now! Yes you have! I love shrimp. I love rice. AND I love Cajun spices. We are definitely going to have this as soon as I can pick up some fresh shrimp. Thanks so much.

  2. It even has some Old Bay, I'm sold. And you know how I like those easy peasy recipes ;)

  3. Mary that looks so good. I love my shrimp so I know I would love this.

  4. Yum yum yum yum YUM! This sounds awesome! I lost my rice cooker in one of our moves. I may just have to try the stove top method.

  5. I am not a shrimp lover (husband is) but this photo and recipe make me want to try it! Well done.

  6. My family would love this, it has all the major food groups, rice and shrimp...that's just how Cajuns do it!

  7. OH my goodness Mary,you amke me so hungery.that shriplooks awesome.if i were there you would have to cook more.i would devour this.
    thank you for stopping by and such sweet good wishes.you MUST be an very nice person just to take the time.love ann

  8. anyone have a comment that actually made this recipe? I'm curious to try it, but would have liked some impressions rather than just comments on the picture and ingredients, no offense, its just not that helpful

    1. Oh Marcos! I hate when somebody leaves a negative comment followed by something like "no offense" though I'll say, no offense taken, but that is the nature of a "blog" as opposed to a big corporate website or other recipe collections. We are more than just folks who pass by. We are friends, we visit each other & we comment on how we think a recipe sounds or looks even before we might try it, because, well, we trust the blogger that wrote it, took pictures of it, and shared it with us! That, is the nature of a blog, and that said... well, YES, I made it!! The pictures, which I took, and the ingredients that are in the recipe that are with the pictures should certainly speak for themselves I would hope. ;)

  9. If I cook it on the stovetop..should I still add the shrimp at the beginning? I am thinking 20 minutes of boil time is a lot for shrimp.

    1. I know it does seem like a long time, but remember you are not boiling it - you are cooking it on a very low simmer - almost a steam really. So long as you're not using teeny tiny cocktail shrimp you'll be good!

  10. I'm making this right now. Why half water? I'll let you know how this comes out. My house smells so good!

    1. For the stovetop you need more water. You can use all broth, but I find it a bit too strong so I use a combination of water and beef broth when I do it on the stove instead of the rice cooker.

  11. I used a rice called "Jasmati" described as a long grain American Jasmine rice. It seemed to get a little mushy in this recipe. However, I had to let the food sit in my cooker for about 20 minutes after it was finished so maybe that's why. Should any long grain rice work about the same? The flavors were great in this, just enough heat. I think I'll cut my vegetables a little bigger than a regular dice next time to help them keep more individual texture and flavor. Thanks, Karen

    1. Hi Karen! I'm not familiar with that rice but I don't think it should make a difference that it's jasmine rice in a rice cooker, so long as it's long grain & I'm not sure if it sitting contributed to it being mushy, although I guess that's possible. One possibility could be that the shrimp generated a lot of water. When they are frozen they can generate a lot of water on thawing so you'd need to use several layers to pat them dry to remove some of that moister. I need to reshoot some new pictures as this recipe is from my early blogging days in 2009, but the finished product should look end up where you can fluff it, like the second picture up in the post.


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