St. Augustine Shrimp and Oyster Pilau

Preparation info
  • Makes


    • Difficulty


Appears in
The Glory of Southern Cooking

By James Villas

Published 2007

  • About

It’s easy enough to trace the origins of plantation culture in the Carolinas and Georgia back to the first shipments of rice (most probably from India) to the port of Charleston, South Carolina. It’s another matter trying to explain the spellings and pronunciations of all the exotic “pilaus”, “pilafs”, “perloos”, “pilloes”, and “plaws” that evolved in kitchens all over the South and created a veritable genre of cooking. Pilaus, like Cajun jambalaya, were made with everything from chicken to