Continuing an important function of the Anglican List:

Low Country (Minorcan) Shrimp Perloo (Pilau):
Printer version of this recipe

2 onions (chopped)
1 bell pepper (ditto)
1 clove garlic
1 or 2 celery stalks (chopped)

(everything on the coast starts with this list of ingredients)

1/4 lb salt pork, country ham or andouille sausage/ chorizo, whatever...

Sautee vegetables in a little olive oil.

Cook 2 lbs of long-grain white rice (none of that fancy anglican brown stuff) in 2 cups shrimp broth.
(shrimp broth = shells from the shrimp you're gonna throw in the rice)

1 or 2 quarts water 1 cup wine (dry),
salt, pepper, seafood seasoning (commercial)
1/2 lime or lemon 1 onion 1 carrot 2 stalks celery
and a couple of hot peppers - boil 45 minutes or so and then strain & drain.

(You can freeze this stuff for several months and it won't kill anyone)

and one can of tomatoes (I use Rotel Tomatoes w/Green Chilies).
1 datil or other hot pepper
1 hard-cooked egg

add 1 1/2 to 2 lbs shrimp when the rice is almost done.
Cover and steam the shrimp in the rice for 5 to 6 minutes, tops.

Garnish with parsley or something.
Serve with beer. (personal preference)

You can cook it the same way but with chicken, pheaseant, what have you; substituting the shrimp broth for chicken broth, and cooking the bird considerably longer (obviously) than the 5 minutes you cook the shrimp.