Creole Fried Rice Recipes

CALAS (CREOLE RICE BEIGNETS)

Steps:

• Combine water and sugar in a small bowl. Add yeast and let stand until foamy, about 10 minutes. Add rice and stir well. Cover with plastic wrap and leave at room temperature, about 10 minutes.
• Lightly mash the rice mixture, leaving some grains intact. Stir in eggs, raisins, salt, vanilla extract, cinnamon, and nutmeg. Mix in flour and cashews until well incorporated. Cover and let rise in a warm place for 1 hour.
• Heat enough oil in a large saucepan to cover the beignets. Drop spoonfuls of batter into the hot oil; cook until browned, turning once, about 5 minutes. Drain on paper towels. Promptly sprinkle with confectioners' sugar.

CREOLE FRIED RICE

Steps:

• Cook rice according to package directions, substituting chicken broth for water. Spread cooked rice in a thin layer on a baking sheet. Let cool 30 minutes or until completely cool.
• Cut chicken thighs into 1-inch pieces, and toss with 1 teaspoons Creole seasoning.
• Cook chicken in hot oil in a large skillet over medium heat 3 minutes; add sausage, and cook 3 to 4 minutes or until lightly browned. Add onion, bell pepper, and garlic, and cook 5 minutes or until onion is tender. Stir in okra and remaining 1/2 teaspoons Creole seasoning. Increase heat to high; add rice, and cook, stirring constantly, 4 minutes or until thoroughly heated. Stir in tomatoes. Sprinkle with sliced green onions, and serve immediately.

CREOLE RICE

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.

CREOLE FRIED RICE

Steps:

• 1. Cook rice according to package directions, substituting chicken broth for water. Spread cooked rice in a thin layer on a baking sheet. Let cool 30 minutes or until completely cool.
• 2. Cut chicken thighs into 1-inch pieces, and toss with 1 tsp. Creole seasoning. Cook chicken in hot oil in a large skillet over medium heat 3 minutes. Add sausage, and cook 3 to 4 minutes or until lightly browed. Add onion, bell pepper, and garlic, and cook 5 minutes or until onion is tender. Stir in okra and remaining 1/2 tsp. Creole seasoning.
• 3. Increase heat to high; add rice, and cook, stirring constantly, 4 minutes or until thoroughly heated. Stir in tomatoes. Sprinkle with sliced green onions, and serve immediately.

CREOLE OVEN-FRIED CHICKEN AND RICE

Steps:

• Combine flour, salt, paprika, poultry seasoning, 1/8 teaspoons pepper and mix well. Coat chicken pieces well in seasoned flour. Place skin side down in melted butter in a 9 x 13 inch pan. Bake, uncovered, at 400 degrees F. for 25-30 minutes or until lightly browned. Remove chicken from pan; add rice, onion, celery, garlic and parsley. Place chicken over mixture.
• Combine broth, tomatoes, salt and pepper in a saucepan; bring to a boil and then pour over chicken, completely covering rice. Bake, uncovered, 40-45 minutes longer or until chicken is tender and rice is fluffy.
• ***Add additional broth or hot water during baking to prevent dryness if necessary.

CAJUN CREOLE STYLE RICE

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.