Rice Pilaf With A Cajuncreole Twist Recipes

CAJUN-STYLE RICE PILAF

Steps:

• Boil sausage in 1/4 cup water for 5 minutes. While the sausage is boiling, remove the shells from the shrimp. Put shells and tails in 2 cups of water. Bring shrimp water to a boil and simmer for 20 minutes.
• Grill the sausage links for about 5 minutes or until they are completely cooked through. Brush the shrimp with 1/2 tablespoon oil and grill about 2 minutes per side. Pull off and set aside.
• Heat a medium pot on medium high heat and add vegetable oil, onions, and red pepper. Saute for 3 to 4 minutes or until the onions are translucent. Add Cajun seasoning and rice; cook and stir for 1 minute. Add the Syrah Rose, stir for a few seconds, and strain the shrimp stock into the pot. Once it comes to a boil, turn the heat down to a simmer, cover, and cook for 20 minutes.
• Meanwhile, chop the shrimp and sausage into bite-sized pieces.
• Once rice is done, add peas, shrimp, and sausage and cook for another 2 minutes to heat through. Add salt and pepper to your taste. Garnish with chopped green onions.

RICE PILAF WITH A CAJUN/CREOLE TWIST

Steps:

• 1. Gather your ingredients
• 2. Add the butter, and olive oil to a large skillet, sitting over medium heat.
• 3. Chef's Note: This pan will need a tight fitting lid, and be able to hold all of the ingredients.
• 4. When the foaming subsides, add the onion, bell pepper, celery, and garlic.
• 5. Sauté for about 5 minutes, or until the veggies begin to soften.
• 6. Chef's Tip: We don't want the veggies to fully cook, because in the next step, we're going to add the rice, and they'll get another 5 minutes of cooking time.
• 7. Add the rice to the pan.
• 8. Continue to sauté until the rice begins to slightly brown, about another 5 minutes.
• 9. Chef's Note: It's not really necessary that the rice browns all much... another 5 minutes is all you can spare here. Keep the rice moving in the pan, and don't let it stick to the bottom.
• 10. Add the parsley, and creole seasoning, plus the salt and black pepper (to taste).
• 11. Stir to incorporate the spices.
• 12. Chef's Note: Two of my favorite pre-packaged seasonings are: Tony Chachere's Original Creole Seasoning, and another one called: Slap Yo Mama. But, if you're like me, here's my recipe for a good Creole spice mix, that has good heat that builds.
• 13. Andy's Creole Spice Mix: One teaspoon each: chili powder, ground oregano, dried thyme, ground white pepper, cracked peppercorns, crushed pepper flakes, and kosher salt. Two tablespoons each: sweet paprika, onion powder, garlic powder, and cayenne pepper. Plus one or two bay leaves. Combine all the ingredients in a spice blender, and grind until fine. It will store in an airtight container for 3 to 4 months.
• 14. Add the chicken stock to the pan, and then reduce the heat to low.
• 15. Chef's Tip: You can use water in place of chicken stock; but I would really recommend the stock. It brings the flavor of this humble rice dish to a whole new level. In addition, because of the high sodium content of broths; if you decide to use a broth (instead of a stock), then eliminate the kosher salt from recipe.
• 16. Cover the pan, and allow the rice to simmer lightly for 20 minutes.
• 17. Chef's Note: Be careful about the heat. Since the sauté pan will be on the stovetop for 20 minutes, if the temp is too high, it will burn the rice on the bottom of the pan.
• 18. After twenty minutes, remove the lid and check the rice. The liquid should be nicely absorbed into the rice. If not, cover and give it a few more minutes.
• 19. Remove from heat, fluff with a fork and serve with your favorite protein.
• 20. Chef's Note: If you want to make this a one-dish meal, try adding some sausage (your choice), maybe some cubed ham, chopped chicken (pre cooked), or whatever protein you desire... how about all of them. Enjoy
• 21. Keep the faith, and keep cooking.

CAJUN CREOLE STYLE RICE

Steps:

• saute vegetables in butter over medium heat until soft.
• add all other ingredients and stir well bring to a boil reduce the heat and cover.
• turn heat to low for 25 minutes.

PINE NUT RICE PILAF (PIñON RICE PILAF)

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil over medium heat, in an ovenproof pan. Add the garlic, cumin and oregano and cook for a minute. (Don't let garlic brown).
• Add the rice and pine nuts and stir to coat well. Add the chicken stock, stirring well and raise the heat to high.
• When the liquid comes to a boil, cover the pot and put in the oven for 20 minutes.
• Remove from the oven. Stir to fluff and serve.

RICE PILAF WITH LAMB

Steps:

• Important:You will need a 5 quart roaster or Dutch oven with a well fitting lid to hold in heat & moisture.
• Preheat oven to 350°F.
• Melt butter in roaster over medium high heat.
• Add onions,bell pepper & salt & sweat (not brown) for a few minutes.
• Stir in rice & pine nuts & gently toast while stirring until rice smells nutty.
• Add Saffron & water, bay leaf & chicken broth. Increase heat to high, when broth starts to boil, stir ingredients once, place lid on roaster & place in oven for 15 minutes.
• When oven time is up, remove roaster from oven & rest for another 15 minutes but DO NOT remove lid (rice is still cooking).
• When rice is in oven, prepare the lamb by mixing with thyme & rosemary.
• Season & brown lamb gently & break it into pieces about the size of a clove of garlic. When rice is rested, add lamb & peas & mix through with a fork, fluffing rice as you look to remove the bay leaf.
• Serve onto a warm platter or plates.

CREOLE RICE PILAF

Steps:

• 1. Combine chicken broth, wine, and 1/4 cup plus 2 tablespoons butter in a medium saucepan. Bring to a boil; add rice, onion, and 1/4 teaspoon salt. Cover; reduce heat, and simmer 45 to 50 minutes or until rice is tender and the liquid is absorbed.
• 2. Towards the last 10 minutes of rice cooking time, saute the mushrooms in 2 tablespoons melted butter in a medium skillet 3 minutes or until tender. Add tomato, garlic, oregano, and pepper; reduce heat, and simmer 5 minutes.
• 3. Combine avocado and lemon juice in a small bowl; toss gently. Add avocado to the rice mixture, tossing gently to combine. Sprinkle with parsley; toss gently. Serve immediately.

TOMATO RICE PILAF

Steps:

• Heat 2 tablespoons of the olive oil in a small Dutch oven or large saucepan, add the onions, and cook over low heat for 10 minutes, or until translucent but not brown.
• Stir in the rice and 2 teaspoons of salt and cook over low heat for 5 minutes.
• Add the hot stock and the saffron and cook, covered, over the lowest heat for 20 minutes, or until the rice is tender.
• Optional, transfer the rice to a baking dish, add the stock and bake at 350 F for 50-60 minutes, or until liquid is absorbed and the rice is tender.
• Meanwhile, in a medium sauté pan, heat the remaining 2 tablespoons of olive oil, add the garlic, and cook over low heat for 50 seconds. Add the drained diced tomatoes and cook for 5 minutes, stirring from time to time. When the rice is done, add the tomato mixture, 3/4 teaspoon salt, the pepper, parsley, and Parmesan, Stir with a fork, season to taste, and serve hot.