For a richer flavor, use chicken broth instead of water for the shrimp stock. Adjust the amount of Cajun seasoning to suit your spice preference. Feel free to add other vegetables, such as diced celery or bell peppers, for added texture and flavor. If you don't have rosé wine, you can substitute with dry white wine or a splash of lemon juice. For a vegetarian option, omit the sausage and shrimp and add sautéed mushrooms or tofu. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Cajun-Style Rice Pilaf
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PREP TIME15 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 20 mins
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SERVING4 People
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VIEWS12
Transport yourself to the heart of Louisiana with this vibrant and flavorful rice pilaf, a contemporary twist on a classic featuring succulent Italian sausage and tender shrimp.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol195 mg
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Fiber2 g
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Protein30 g
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Saturated Fat6 g
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Sodium949 mg
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Sugar3 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
StepInfuse the Stock: In a saucepan, combine shrimp shells and tails with 2 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes. (20 minutes)
02
StepPrepare the Sausage and Shrimp: Boil sausage in 1/4 cup water for 5 minutes. Grill the sausage links until fully cooked, approximately 5 minutes. Brush the shrimp with 1/2 tablespoon of oil and grill for about 2 minutes per side, until pink and opaque. Set aside. (12 minutes)
03
StepSauté Aromatics: In a medium pot or Dutch oven, heat the remaining 3 tablespoons of vegetable oil over medium-high heat. Add chopped onions and red bell pepper; sauté until the onions are translucent, about 3-4 minutes. (4 minutes)
04
StepToast Rice and Develop Flavor: Stir in the Cajun seasoning and rice; cook and stir for 1 minute to toast the rice and release its nutty aroma. (1 minute)
05
StepDeglaze and Simmer: Add the rosé wine, stirring for a few seconds to deglaze the pot. Strain the shrimp stock into the pot. Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 20 minutes, or until the rice is tender and the liquid is absorbed. (21 minutes)
06
StepCombine and Finish: While rice is simmering, chop the grilled sausage and shrimp into bite-sized pieces. Once the rice is cooked, gently stir in the peas, shrimp, and sausage. Cook for another 2 minutes to heat through. Season with salt and pepper to taste. (2 minutes)
07
StepGarnish and Serve: Garnish with chopped green onions before serving.
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Odie Conroy
Jul 2, 2025My family loved this recipe!
Willow Stiedemann
Jul 1, 2025Next time I will add more shrimp, it's just so delicious!
Myrna Koss
Jun 25, 2025This recipe is fantastic! The shrimp stock adds so much depth of flavor.
Maudie Steuber
Jun 24, 2025I didn't have shrimp shells, so I used chicken broth, and it still turned out great.
Ronaldo Wilderman
Jun 15, 2025I’m a huge fan of Cajun food, and this recipe definitely hits the spot.
Estevan Friesen
Jun 13, 2025Easy to follow and delicious. I added a little extra Cajun seasoning for more heat.
Trace Dibbert
Jun 12, 2025The rosé wine is a nice touch. It adds a subtle sweetness that complements the spicy sausage.
Jerald Wolf
Jun 11, 2025A great weeknight meal. Quick, easy, and flavorful!
Cassidy Ritchie
Jun 8, 2025I made this for a dinner party, and everyone raved about it. Will definitely make it again!