Emerilized Pilau

Directions

1. In a Dutch oven, over medium heat, heat the butter. Add in the ham and render till crispy, about 2 to 3 min. Add in the onions. Saute/fry for 2 min. Add in the garlic and tomatoes. Season with salt and a healthy pinch of pepper flakes. Continue to saute/fry for 3 min. Stir in the rice and stock. Bring the liquid to a boil, reduce the heat to medium-low, cover and simmer for 20 min. Season the oysters with Bayou Blast. Add in the oysters and peas, continue to cook for 5 min. Remove from the heat and season with salt and pepper.
2. 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 warm oil. Fry till golden, about 3 to 4 min. Remove and drain on paper towels. Season with Essence.
3. 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.
4. This recipe yields 6 servings.