Seafood Pilau Recipe

Name: Seafood Pilau
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons ketchup; 2 tablespoons Worcestershire sauce; 4 tablespoons demerara sugar; 2 cups unsweetened coconut milk; 1 cup water; 2 teaspoons Scotch bonnet hot sauce; 1/2 cup olive oil, plus more, if necessary; 1 cup diced carrots; 1 large onion, diced; 1 red pepper, diced; 2 teaspoons chopped garlic; 2 tablespoons chopped fresh thyme; 1 pound fresh codfish, cut in 1 1/2-inch chunks; 8 cups rice, cooked; 1 pound crawfish, cooked and cleaned; 2 (12 1/2-ounce) cans pigeon peas, drained, and rinsed; 1 cup chopped scallions; Kosher salt; Freshly ground black pepper; 1 pound jumbo (U-15) shrimp, cleaned and deveined

Servings: persons

4 tablespoons ketchup
2 tablespoons Worcestershire sauce
4 tablespoons demerara sugar
2 cups unsweetened coconut milk
1 cup water
2 teaspoons Scotch bonnet hot sauce
1/2 cup olive oil, plus more, if necessary
1 cup diced carrots
1 large onion, diced
1 red pepper, diced
2 teaspoons chopped garlic
2 tablespoons chopped fresh thyme
1 pound fresh codfish, cut in 1 1/2-inch chunks
8 cups rice, cooked
1 pound crawfish, cooked and cleaned
2 (12 1/2-ounce) cans pigeon peas, drained, and rinsed
1 cup chopped scallions
Kosher salt
Freshly ground black pepper
1 pound jumbo (U-15) shrimp, cleaned and deveined

1
Preheat oven to 375 degrees F.
2
In a bowl, mix ketchup, Worcestershire, sugar, coconut milk, water, and hot sauce.
3
Set aside.
4
Heat a large skillet over high heat.
5
Saute vegetables in the olive oil; first the carrots, then onions, red peppers, garlic, and last, the thyme.
6
Saute until fragrant.
7
Turn the cooked vegetables out onto a dish.
8
Reheat skillet, adding more oil if necessary.
9
Saute cod until almost done, add to vegetables.
10
Reheat the skillet.
11
Add the ketchup mixture, and bring to a boil.
12
Add back the vegetables and cod.
13
Stir in the rice, mixing well.
14
Keep moving the rice, like a stir-fry.
15
After a few minutes, add the crawfish, pigeon peas, and the scallions.
16
Season, to taste.
17
Scatter the shrimp on the top of the rice.
18
Cover the skillet and put it into the oven for about 15 minutes.
19
Cook until shrimp are opaque, and slightly curled.

1957

kcal

Calories

Fat

338

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 tablespoons ketchup, 2 tablespoons Worcestershire sauce, 4 tablespoons demerara sugar, 2 cups unsweetened coconut milk, and more.

Yes, Seafood Pilau falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood Pilau

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions