Cajun-Style Rice Pilaf recipe

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Ingredients

8 ounces Italian sausage links
2 ¼ cups water, divided
1 pound shell-on medium shrimp
3 ½ tablespoons vegetable oil, divided
1 cup chopped onions
⅓ cup chopped red bell pepper
2 teaspoons Cajun seasoning
1 cup long-grain white rice
¼ cup Chateau Ste. Michelle Syrah Rosé
⅓ cup frozen peas
Salt and pepper
¼ cup chopped green onions

Nutrition Info

530.4 calories
carbohydrate: 44.4 g
cholesterol: 194.5 mg
fat: 23.8 g
fiber: 1.9 g
protein: 29.9 g
saturatedFat: 5.9 g
servingSize: -
sodium: 948.5 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Meanwhile, chop the shrimp and sausage into bite-sized pieces.

  5. 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.

Recipe Yield

4 servings

Recipe Note

Bring the spirit of Bourbon Street to your gathering with this modern take on a rice pilaf with Italian sausage and shrimp!

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