Cookin’ with Nino: Bayou Pilaf

Cooking with Chef Nino
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Data pix.

Bayou Pilaf


  • 1 1/2 tablespoons first cold pressed olive oil
  • 1 1/2 cups finely chopped  green bell pepper
  • 1 cup finely chopped white  onion
  • 1 tablespoon finely chopped fresh garlic
  • 2 teaspoons Cajun  seasoning
  • 1 pound peeled and cleaned Rouses Wild Caught Louisiana Shrimp
  • ½ pound finely cut smoked sausage
  • ½ pound finely cut tasso
  • 1/2 cup dry white wine
  • 1 (8-ounce) bottle clam juice
  • 1 cup water
  • 1  jasmine rice
  • 2 tablespoons chopped fresh thyme, divided
  • 1 (14.5-ounce) can diced tomatoes with jalapeños, undrained


Heat oil in large nonstick skillet over medium-high heat.  Add bell pepper and onion to pan; sauté 2 minutes.  Add garlic and Cajun  seasoning to pan; sauté 1 minute.  Add smoked sausage and tasso and sauté for 10 minutes until browned.  Add shrimp, wine, and clam juice and water; bring to a boil.  Stir in rice; reduce heat and simmer for 15 minutes or until all liquid is absorbed.

Place pan over medium-high heat.  Stir in 1 tablespoon thyme and tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally.  Sprinkle with remaining 1 tablespoon thyme.


Click here for more information about Jazzmen Aromatic Rice.

Jazzmen Aromatic Rice can purchased at your local Rouses Supermarket.


Latest News

More News