CREOLE RICE
I've found a fast and fantastic way to turn leftover rice into a spectacular side dish. I spice it up with Creole seasoning and pepper to give it a boost of flavor, then sprinkle it with paprika for color. Rest assured that no one will figure out the zippy combination is a "second-day dish".
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small saucepan, melt butter; add Creole seasoning and pepper. Cook over medium heat for 3 minutes. Stir in rice. Cover and heat through.
Nutrition Facts : Calories 203 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 282mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CAJUN BEEF & RICE
Cajun rice from a restaurant or box can have a lot of sodium and fat. Here's a hearty, healthy way to trim it down. -Raquel Haggard, Edmond, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef, celery, green and red peppers, and onion over medium heat until beef is no longer pink, breaking up beef into crumbles, 8-10 minutes; drain., Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 12-15 minutes.
Nutrition Facts : Calories 291 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 422mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
CAJUN RICE
This is another recipe I got from one of our potlucks at work. My husband likes this one. It is a little warm, so better test it before giving it to the kids.
Provided by Darlene Summers
Categories White Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion in oil till tender but still opaque.
- Add broth, pepper strips and seasonings.
- Bring to a rolling boil; stir in rice.
- Cover and remove from the heat.
- Let set for 5 minutes.
- Fluff with a fork.
Nutrition Facts : Calories 239.7, Fat 8.1, SaturatedFat 1.2, Sodium 343.9, Carbohydrate 35.4, Fiber 2.5, Sugar 3.3, Protein 5.8
CAJUN CREOLE STYLE RICE
Make and share this Cajun Creole Style Rice recipe from Food.com.
Provided by Shawn C
Categories Rice
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- saute vegetables in butter over medium heat until soft.
- add all other ingredients and stir well bring to a boil reduce the heat and cover.
- turn heat to low for 25 minutes.
Nutrition Facts : Calories 295.7, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 190.8, Carbohydrate 58.4, Fiber 3.7, Sugar 4.4, Protein 5.4
RICE PILAF WITH A CAJUN/CREOLE TWIST
First off, this is not what is commonly called "Dirty Rice." It uses a long-grain white rice (but you could use brown), a bit of Cajun spice, and the Holy Trinity of Cajun and Louisiana Creole cuisines (bell pepper, onion, and celery). This is one of my favorite ways to jazz up some plain rice and it makes an excellent side...
Provided by Andy Anderson !
Categories Casseroles
Time 40m
Number Of Ingredients 12
Steps:
- 1. Gather your ingredients
- 2. Add the butter, and olive oil to a large skillet, sitting over medium heat.
- 3. Chef's Note: This pan will need a tight fitting lid, and be able to hold all of the ingredients.
- 4. When the foaming subsides, add the onion, bell pepper, celery, and garlic.
- 5. Sauté for about 5 minutes, or until the veggies begin to soften.
- 6. Chef's Tip: We don't want the veggies to fully cook, because in the next step, we're going to add the rice, and they'll get another 5 minutes of cooking time.
- 7. Add the rice to the pan.
- 8. Continue to sauté until the rice begins to slightly brown, about another 5 minutes.
- 9. Chef's Note: It's not really necessary that the rice browns all much... another 5 minutes is all you can spare here. Keep the rice moving in the pan, and don't let it stick to the bottom.
- 10. Add the parsley, and creole seasoning, plus the salt and black pepper (to taste).
- 11. Stir to incorporate the spices.
- 12. Chef's Note: Two of my favorite pre-packaged seasonings are: Tony Chachere's Original Creole Seasoning, and another one called: Slap Yo Mama. But, if you're like me, here's my recipe for a good Creole spice mix, that has good heat that builds.
- 13. Andy's Creole Spice Mix: One teaspoon each: chili powder, ground oregano, dried thyme, ground white pepper, cracked peppercorns, crushed pepper flakes, and kosher salt. Two tablespoons each: sweet paprika, onion powder, garlic powder, and cayenne pepper. Plus one or two bay leaves. Combine all the ingredients in a spice blender, and grind until fine. It will store in an airtight container for 3 to 4 months.
- 14. Add the chicken stock to the pan, and then reduce the heat to low.
- 15. Chef's Tip: You can use water in place of chicken stock; but I would really recommend the stock. It brings the flavor of this humble rice dish to a whole new level. In addition, because of the high sodium content of broths; if you decide to use a broth (instead of a stock), then eliminate the kosher salt from recipe.
- 16. Cover the pan, and allow the rice to simmer lightly for 20 minutes.
- 17. Chef's Note: Be careful about the heat. Since the sauté pan will be on the stovetop for 20 minutes, if the temp is too high, it will burn the rice on the bottom of the pan.
- 18. After twenty minutes, remove the lid and check the rice. The liquid should be nicely absorbed into the rice. If not, cover and give it a few more minutes.
- 19. Remove from heat, fluff with a fork and serve with your favorite protein.
- 20. Chef's Note: If you want to make this a one-dish meal, try adding some sausage (your choice), maybe some cubed ham, chopped chicken (pre cooked), or whatever protein you desire... how about all of them. Enjoy
- 21. Keep the faith, and keep cooking.
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CAJUN RICE RECIPE (LOUISIANA-STYLE RICE) - THE ANTHONY …
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3.6/5 (92)Total Time 45 minsCategory Side DishCalories 288 per serving
- Add the butter to a medium-sized saucepan over medium-high heat. Do not allow the butter to burn. As soon as the butter has melted, add the diced peppers and onion and stir to coat. Sauté for 5-7 minutes until softened.
- Add the chicken broth, salt, garlic powder, thyme, paprika, pepper, and bay leaf to the saucepan and allow the mixture to come to a boil.
- Simmer for 20-25 minutes, until the rice is cooked through and tender to your liking. Set aside for 10 minutes, covered.
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From southernliving.com
- Fried Shrimp-and-Okra Po'Boys. Recipe: Fried Shrimp-and-Okra Po'Boys. Smashes and flattening the okra, instead of chopping it up and then frying it, makes them easier to fit onto the sandwich.
- Instant Pot Red Beans and Rice. Recipe: Instant Pot Red Beans and Rice. Since the Instant Pot rose to insane popularity, our Test Kitchen has been hard at work recreating Southern classics that can be made using it.
- Jambalaya. Recipe: Jambalaya. Classic one-pot dish is loaded with Creole spices and comes together in three easy steps.
- Grilled Creole Chicken & Okra. Recipe: Grilled Creole Chicken & Okra. Ingredients like Andouille sausage and fresh okra only taste more delicious after a little time on the grill.
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- Instant Pot Jambalaya. Recipe: Instant Pot Jambalaya. This recipe combines one of our favorite old-school dishes with our favorite new-school kitchen tool.
- Collard Green Creole Dirty Rice. Recipe: Collard Green Creole Dirty Rice. Two Southern favorites that are often served separately meet in this dish that's incredibly flavorful and hearty enough to be a main dish.
- Crawfish Étouffée. Recipe: Crawfish Étouffée. Enriched with crawfish fat, the recipe closely resembles the original 20s dish created by Mrs. Charles Hebert at the eponymous Breaux Bridge Hebert Hotel.
- Smoked Turkey-and-Andouille Gumbo. Recipe: Smoked Turkey-and-Andouille Gumbo. Beau Beaullieu and Andy Soileau's New Iberia Kiwanis Club team has taken first place 11 times at the World Championship Gumbo Cookoff.
- Emily's Red Beans and Rice. Recipe: Emily's Red Beans and Rice. Rich, tender beans cooked with a smoked ham hock are beautiful with buttery, fluffy rice.
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