Tuesday, July 12, 2011

Cajun Rice Pilaf

Rice and a Trinity of veggies are first sauteed in butter, then simmered in chicken stock for a wonderful rice side dish that is just as good for pork, as it is for chicken, shrimp, fish, or beef.

Cajun Rice Pilaf

This is one of my favorite ways to jazz up some plain rice for a nice side dish. I throw it all in my rice cooker and let it manage the rest, but if you don't own one yet, it can be done right on the stovetop just as you would do regular rice.

The rice is first sauteed in the pan just until it begins to lightly brown and then simmered in stock or broth as for a pilaf, but I won't tell if you just dump it all in together either. To be honest it works either way and I certainly do both depending on how lazy I'm feeling at the time. Without sauteing the veggies and rice, the texture is a bit more puffy than pictured, but it's all good!

It's a very simple but flavorful side dish which is what makes it so nice with just about any protein. You can even add protein in the rice to make this a main dish meal.  First we'll melt a bit of butter in a skillet and saute some Trinity, of course - wouldn't be Cajun without it! Add in a little bit of garlic and stir in the rice. Cook and stir the rice over medium heat until it begins to lightly brown.

Add the seasonings - including some of that fabulous Slap Ya Mama Cajun seasoning or your favorite Cajun or Creole seasoning - and transfer to rice cooker, or a lidded saucepan if cooking on the stovetop. Stir in the stock and set timer for regular rice, or if using a saucepan, bring to a boil, reduce to a low simmer, cover and cook about 15 to 20 minutes or until rice is cooked.

A wonderful rice dish, full of flavor and a breeze to make. How easy is that?

Recipe: Cajun Rice Pilaf

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 to 6 servings

  • 1/4 cup (1/2 stick) of butter
  • 1 cup of chopped onion
  • 1/2 cup of chopped green bell pepper
  • 1/4 cup of chopped celery
  • 1 teaspoon of minced garlic
  • 1-1/2 cups of long grain rice, uncooked
  • 1 tablespoon of chopped fresh parsley
  • 1/2 teaspoon of Cajun or Creole seasoning (like Slap Ya Mama),
  • or to taste
  • Pinch of kosher salt
  • 1/4 teaspoon of freshly cracked black pepper
  • 3 cups of chicken stock or broth, or water

Add the butter to a medium saucepan and melt. Add the vegetables and saute on medium for about 5 minutes. Add the rice and cook and stir it over medium heat until it begins to lightly brown. Add the seasonings and the chicken stock or water, bring to a boil, reduce heat to simmer, cover and let cook about 15 to 20 minutes or until cooked through and most of the water has been absorbed. Use a fork to fluff before serving. Serve as a side dish.

For the Rice Cooker: Add everything to the rice cooker and add water to the 2-1/2 cup line. Close and set for regular rice. May also skip the saute, add all the ingredients to the cooker and slicing cold butter on top. Give it a good stir to mix well and set for regular rice.

Variation: Use a variety of proteins to make this a main dish meal. Try smoked sausage, andouille sausage, diced ham, cooked chopped chicken, crumbled cooked bacon, raw shrimp, or any combination.

Source: http://www.deepsouthdish.com

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©Deep South Dish
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Check These Recipes Out Too!

Southern Red Rice with Shrimp
Cajun Dirty Rice
Creole Jambalaya

Posted by on July 12, 2011
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  1. Rice is my most favorite sidedish, and my rice cooker is my most favorite appliance!

  2. One of these days I am going to find Slap Ya Mama and get me some!

  3. Me too Pam!

    Robin Sue, a reader told me recently that she had found a vendor selling it at a flea market of all places! So ya never know where it'll turn up I guess.

  4. Sausage too? Me wants sausage in there! :)

  5. Sounds like another way I'm going to love rice!

  6. i am so excited i found slap your mama at our local cajun restaurant!!! They are only open in the summer and i have been living there! i'll have to stock up before they close in the fall, anne

  7. I love rice dish for any entree's side dish....having never had your special spice, I am sure that this is quite wonderful, Mary! Hope you're well these hot days of summer!

  8. I took my rice cooker out of the box, made this with some cooked chicken breasts I had. This is easy and excellent - my 2 requirements. Loved it. Thanks for the recipe.

  9. I just made this to serve with fish. I used Creole seasoning and it was very good. Will make again.

    1. It's a perfect side for fish! I'm so glad that you enjoyed it Carol & thank you for taking the time to stop back by and comment. That means a lot to me!!

  10. Where has this recipe been all my life, I wanna know??? I recently discovered your amazing website and to say I'm hooked is an understatement indeed. I seasoned this with Zat's Big & Zesty (thanks for introducing it to me) You're teaching an old southern girl a bunch of new tricks!

    1. Isn't that seasoning great? Sometimes you want something will a little more texture than the classic ground Cajun or Creole seasoning. I'm so glad you enjoyed this Jan & thanks so much for letting me know!!


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