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Emerilized Pilau

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, E, P
MineralsSelenium, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter

  2. 4 oz 113g Smithfield Ham

  3. 1 1/2 cups 93g / 3 1/3oz Onions

  4. 1 tablespoon 15ml Garlic

  5. 1 1/2 cups 93g / 3 1/3oz Peeled, seeded, chopped fresh tomatoes

  6. Salt - to taste

  7. Crushed red pepper flakes - to taste

  8. 2 cups 320g / 11oz Long-grain white rice

  9. 1 Shrimp Stock - seeNote

  10. 18 Gulf oysters - shucked (large)

  11. 1 cup 237ml Frozen English peas - thawed

  12. Bayou Blast - seeNote

  13. 12 Softshell crabs - cleaned (large)

  14. 3 cups 187g / 6.6oz Corn flour

  15. 2 Eggs - beaten with

  16. 1 tablespoon 15ml Milk

  17. 2 cups 474ml Lemon Butter Sauce - hot, seeNote

  18. 1 tablespoon 15ml Finely-chopped parsley leaves

Instructions Jump to Ingredients ↑

  1. * Note: See the "Shrimp Stock", "Bayou Blast - {Emeril's Creole Seasoning}", and "Lemon Butter Sauce" recipes which are included in this collection.

  2. In a Dutch oven, over medium heat, melt the butter. Add the ham and render until crispy, about 2 to 3 minutes. Add the onions. Saute for 2 minutes. Add the garlic and tomatoes. Season with salt and a pinch of pepper flakes. Continue to saute for 3 minutes. Stir in the rice and stock. Bring the liquid to a boil, reduce the heat to medium-low, cover and simmer for 20 minutes. Season the oysters with Bayou Blast. Add the oysters and peas, continue to cook for 5 minutes. Remove from the heat and season with salt and pepper.

  3. Season the softshells with Bayou Blast. Season the corn flour and egg wash with the Essence. Dredge the softshells in the seasoned flour. Dip each softshell in the egg wash. Dredge the softshells for a second time in the seasoned flour, coating completely. Carefully drag the legs of the softshells in the oil for 30 seconds. Then carefully drop the softshells in the hot oil. Fry until golden brown, about 3 to 4 minutes. Remove and drain on paper towels. Season with Essence.

  4. To serve, lay two of the softshells, legs up on the bottom of each plate. Spoon the pilau in the center of each softshell. Drizzle the sauce over the top and garnish with parsley.

  5. This recipe yields 6 servings.

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