Cajun Style Rice Pilaf

Pairs Best with Chateau Ste. Rose'

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

  • 8 oz Italian Sausage links
  • 1 lb Shrimp, shell on
  • 3 Tbs Vegetable oil
  • 1 c chopped onions
  • 1/3 cup chopped red pepper
  • 1/3 cup peas
  • 2 tsp Cajun seasoning
  • 1 cup long grain white rice
  • 2 1/4 cups water
  • 1/4 c Rosé
  • ¼ chopped green onions
  • Salt and pepper
  1. Boil sausage in water for 5 minutes. 
  2. While the sausage is boiling remove the shells from the shrimp. Put shells and tails in 2 cups of water. 
  3. Bring shrimp water to a boil and simmer for 20 minutes.
  4. Grill the sausage links for about 5 minutes or until they are completely cooked through. 
  5. Brush the shrimp with oil and grill about 2 minutes per side. Pull off and set aside
  6. Heat a medium size pot on medium high heat and add vegetable oil, add the onions & red pepper. Sauté for 3 to 4 minutes or until the onions are translucent. 
  7. Add the Cajun Seasoning and rice, cook while stirring for 1 minute. 
  8. Add the Syrah Rosé, stir for a few seconds and strain the shrimp stock into the pot. 
  9. Once it comes to a boil turn the heat down to a simmer, cover, and cook for 20 minutes.
  10. Meanwhile chop the shrimp and sausage into bite size pieces.
  11. Once rice is done add peas, shrimp, and sausage and cook for another 2 minutes to heat the sausage and shrimp through. 
  12. Add salt and pepper to your taste. 
  13. Garnish with chopped green onions.
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