Seafood Pilau

Recipe Ingredients

4 tablespoons	60ml	Ketchup
2 tablespoons	30ml	Worcestershire sauce
4 tablespoons	60ml	Demerara sugar
2 cups	474ml	Unsweetened coconut milk
1 cup	237ml	Water
2 teaspoons	10ml	Scotch bonnet hot sauce
1/2 cup	118ml	Olive oil - more if necessary
1 cup	110g / 3.9oz	Diced carrots
1 cup	62g / 2.2oz	Onion - diced (large)
1		Red pepper - diced
2 teaspoons	10ml	Chopped garlic
2 tablespoons	30ml	Chopped fresh thyme
1 lb	454g / 16oz	Fresh codfish - cut 1 1/2" chunks
8 cups	1280g / 45oz	Rice - cooked
1 lb	454g / 16oz	Crawfish - cooked, cleaned
2		Pigeon peas - (12 1/2 oz ea) - drained, rinsed
1 cup	146g / 5.1oz	Chopped scallions
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Jumbo shrimp - (U-15) - cleaned, deveined

Recipe Instructions

Preheat oven to 375 degrees.

In a bowl, mix ketchup, Worcestershire, sugar, coconut milk, water, and hot sauce. Set aside.

Heat a large skillet over high heat. Saute vegetables in the olive oil; first the carrots, then onions, red peppers, garlic, and last, the thyme. Saute until fragrant. Turn the cooked vegetables out onto a dish.

Reheat skillet, adding more oil if necessary. Saute cod until almost done, add to vegetables.

Reheat the skillet. Add the ketchup mixture, and bring to a boil. Add back the vegetables and cod. Stir in the rice, mixing well. Keep moving the rice, like a stir-fry.

After a few minutes, add the crawfish, pigeon peas, and the scallions. Season, to taste. Scatter the shrimp on the top of the rice. Cover the skillet and put it into the oven for about 15 minutes. Cook until shrimp are opaque, and slightly curled.

This recipe yields 8 to 10 servings.

Source:
MELTING POT with Cheryl Smith - (Show # MP-1B77) - from the TV FOOD NETWORK

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