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Shrimp Pilau

1 cn (16-oz) whole tomatoes
1 tb Vegetable oil
1/2 lb Andouille or other smoked sausage, cut into 1/2-inch thick slices
1 md Onion, cut into 12 pieces
1 lg Sweet green pepper, cut into 12 pieces
1 1/2 c Long-grain white rice
Water
3/4 ts Salt
1/2 ts Dried oregano leaves
1/4 ts Dried thyme leaves
1/4 ts Cracked black pepper
4 To 6 drops hot red-pepper sauce
1 lb Large raw shrimp, shelled and deveined
Cornmeal-Fried Okra (opt.; separate recipe)


Drain tomatoes thoroughly, reserving liquid in 4-C measuring cup. Cut each tomato into 8 pieces; place in strainer over same cup and set aside to drain.


In 5-quart Dutch oven, heat oil. Add sausage, onion, and green pepper; saute until lightly browned. Stir in rice; cook, stirring, until rice is coated with oil.


Add enough water to reserved tomato liquid to make 2-3/4 C. Stir tomato liquid, salt, oregano, thyme, black pepper, and red-pepper sauce into rice mixture. Heat to boiling over high heat. Reduce heat to low; cook, covered, 15 minutes.


Add shrimp and reserved tomatoes; cook, covered, 5 to 8 minutes longer or until shrimp is cooked through, rice is tender, and all liquid has been absorbed.


Spoon pilau onto individual serving platters. Serve with Commeal-Fried Okra, if desired.



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