Best 20 Creole Rice Recipes

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Creole rice, a staple of Louisiana cuisine, is a delectable dish that combines the flavors of the region in a single pot. Its rich history, dating back to the 18th century, reflects the cultural influences of Africa, France, and Spain that have shaped the unique culinary heritage of Louisiana. This flavorful rice dish is renowned for its aromatic blend of spices, vegetables, and succulent meats, typically including the "holy trinity" of celery, onions, and bell peppers, along with tomatoes, garlic, and various proteins like chicken, sausage, and shrimp. Perfectly cooked rice forms the base of this dish, absorbing the vibrant flavors of the ingredients it is cooked with, resulting in a hearty and satisfying meal. Creole rice is a versatile dish that can be customized to personal preferences, making it a beloved favorite among food enthusiasts and a true representation of Louisiana's culinary artistry.

Here are our top 20 tried and tested recipes!

CREOLE BLACK-EYED PEAS AND RICE



Creole Black-Eyed Peas and Rice image

An easy spicy dish. Adjust the spices to your needs - less Creole Seasoning if you like it mild, add chili powder or cayenne pepper for more kick! This is also good with salsa on top. You can substitute 1/2 pound dried black-eyed peas, cooked for the canned black-eyed peas if you wish.

Provided by Sola

Categories     Side Dish     Rice Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 9

1 pound lean ground beef
2 small onions, chopped
1 cup chopped green bell pepper
1 cup long grain white rice
2 cups water
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
½ teaspoon garlic powder
2 (15.5 ounce) cans black-eyed peas, drained

Steps:

  • Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
  • Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.

Nutrition Facts : Calories 387.6 calories, Carbohydrate 48.7 g, Cholesterol 49.6 mg, Fat 10.4 g, Fiber 6.2 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 720.7 mg, Sugar 1.7 g

CREOLE SHRIMP & RICE



Creole Shrimp & Rice image

Running late for dinner? Here's a light weekday supper recipe with lots of Creole flavor that couldn't be much quicker or easier to prepare! Elsie Epp - Newton, Kansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 celery rib, chopped
1 small onion, chopped
1 small green pepper, chopped
1 tablespoon canola oil
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons savory herb with garlic soup mix
1 teaspoon Worcestershire sauce
1 bay leaf
1/8 teaspoon cayenne pepper
1 pound cooked medium shrimp, peeled and deveined
2 cups hot cooked rice

Steps:

  • In a large skillet, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, soup mix, Worcestershire sauce, bay leaf and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Add shrimp; heat through. Discard bay leaf. Serve with rice. Freeze option: Stir in shrimp but do not heat through. Cool mixture; freeze in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with rice.

Nutrition Facts : Calories 304 calories, Fat 6g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 622mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

CREOLE RED BEANS AND RICE



Creole Red Beans and Rice image

This is a great Creole dish, and this is a good recipe. I usually have a bowl or two when we go to Louisiana. Very filling, and pocketbook friendly. Make sure you have a Louisiana hot sauce on the table so each one can "heat" it up. NOTE: There is a difference between Kidney Beans and Red Beans. The smaller red beans are similar to black beans, in that they never get truly soft. I recommend using Kidney Beans in this recipe.

Provided by Miss Annie

Categories     One Dish Meal

Time 18h

Yield 6 serving(s)

Number Of Ingredients 13

1 (1 lb) package red kidney beans
1 green bell pepper
1 medium onion
4 celery ribs
2 teaspoons salt
2 tablespoons pepper
2 tablespoons creole seasoning
3 garlic cloves
3 quarts water
1 lb smoked sausage
2 cups water
1 cup rice
1 tablespoon margarine

Steps:

  • Soak kidney beans overnight.
  • Pour out water and add 3 quarts fresh water.
  • Chop onion, bell pepper, celery and garlic.
  • Add to beans.
  • Add salt, pepper and Creole seasoning.
  • Cover and cook on low heat 4 hours.
  • Cut smoked sausage in 1 1/2-inch rounds.
  • Add to beans and cook 45 minutes.
  • Stir beans occasionally while cooking.
  • Rice: Bring 2 cups water and 1 tablespoon margarine to boil.
  • Add 1 cup rice; cover and simmer on low until water steams away.
  • Serve Red Beans over hot, steaming rice.

CREOLE RICE



Creole Rice image

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

1/4 cup butter, cubed
1 teaspoon Creole seasoning
1/8 teaspoon pepper
2 cups cooked long grain 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.

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.

CREOLE-STYLE WHITE BEANS AND ANDOUILLE SAUSAGE OVER RICE



Creole-Style White Beans and Andouille Sausage over Rice image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 ham hock, skinned and scored
1 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
2 bay leaves
3 sprigs fresh thyme
1 tablespoon minced garlic
1 pound dried white navy, cannellini, or great Northern beans, rinsed and sorted over, soaked overnight and drained* (See Cook's Note)
8 to 10 cups chicken stock or water
Salt
Cayenne pepper, to taste
1 pound andouille or other smoked pork sausage, cut into 2-inch lengths
Cooked white rice, for serving
Louisiana red hot sauce, for serving

Steps:

  • Heat the oil in a large heavy saucepan over medium high heat. Add the ham hock, onions, celery, and bell pepper and cook, stirring, until the vegetables are soft, 4 to 5 minutes. Add the bay leaves, thyme, and garlic, and cook, stirring, for 2 minutes. Add the beans and chicken stock and bring to a boil. Reduce the heat so that the beans just simmer and cook, uncovered and stirring occasionally, until the skin on the beans is tender and the beans begin to soften, about 2 hours. Season, to taste, with salt and pepper. Add the sausage and continue to cook, stirring occasionally, until the beans are soft and creamy, about 1 hour longer*. (If desired, the ham hock can be removed at this point and either discarded or, when cool enough to handle, the meat can be removed from the bone and returned to the beans and the bone and skin discarded.) Remove the bay leaves and thyme sprigs and serve the beans and sausage over hot white rice.
  • Pass the hot sauce at the table for guests to use at their own discretion.

CREOLE RED BEANS AND RICE



Creole Red Beans and Rice image

An old co-worker of mine from Louisiana gave me this recipe. It is not only yummy but an inexpensive meal to make!

Provided by Paige

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 13h10m

Yield 6

Number Of Ingredients 13

1 pound dry red kidney beans
3 quarts water
1 green bell pepper, chopped
1 onion, chopped
4 stalks celery, chopped
2 tablespoons salt
2 tablespoons ground black pepper
2 tablespoons Creole seasoning
3 cloves garlic, minced
1 (16 ounce) package smoked sausage, cut into 1 1/2-inch pieces
2 cups water
1 tablespoon margarine
1 cup uncooked white rice

Steps:

  • Pick over kidney beans, place into a large bowl, and pour in enough water to cover by several inches. Soak kidney beans overnight.
  • Drain kidney beans, transfer to a large soup pot, and cover with 3 quarts fresh water.
  • Stir in green bell pepper, onion, celery, salt, black pepper, Creole seasoning, and garlic.
  • Cover the pot, place over medium heat, and bring to a boil.
  • Reduce heat to low and simmer until beans are tender, about 4 hours.
  • Mix smoked sausage into the beans; cook an additional 45 minutes, stirring occasionally.
  • About 30 minutes before serving time, place 2 cups water and margarine into a saucepan and bring to a boil.
  • Stir in rice, return to a boil, and reduce heat to medium-low. Cover the pan and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Remove from heat and allow to stand covered for 5 minutes.
  • Serve red beans over cooked rice.

Nutrition Facts : Calories 620.9 calories, Carbohydrate 82.3 g, Cholesterol 48.5 mg, Fat 19.1 g, Fiber 14.1 g, Protein 31 g, SaturatedFat 6.4 g, Sodium 3821.7 mg, Sugar 6.4 g

CREOLE RED BEANS AND RICE SALAD



Creole Red Beans and Rice Salad image

Categories     Salad     Bean     Rice     Tomato     Side     Quick & Easy     Bell Pepper     Summer     Thyme     Boil     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 8

1 cup water
1/2 cup long-grain white rice
3 tablespoons chopped fresh thyme or 3 teaspoons dried
1/2 teaspoon cayenne pepper
1 cup drained canned kidney beans
1 cup chopped green bell pepper
1 cup chopped seeded plum tomatoes
1/4 cup bottled Italian dressing

Steps:

  • Combine 1 cup water, rice, 1 tablespoon thyme and cayenne in heavy medium saucepan over medium-high heat. Bring just to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes.
  • Transfer rice to large bowl. Add beans, bell pepper, tomatoes, dressing and remaining 2 tablespoons thyme; toss to combine. Season salad to taste with salt and pepper. Serve warm or at room temperature.

CALAS (CREOLE RICE BEIGNETS)



Calas (Creole Rice Beignets) image

A great use for leftover rice, these beignets feature raisins and cinnamon and are great for a Sunday brunch.

Provided by Gabrielle in DC

Categories     Bread     Yeast Bread Recipes

Time 1h40m

Yield 8

Number Of Ingredients 14

½ cup warm water
4 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup cooked white rice
2 large eggs
⅓ cup raisins
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
¾ cup all-purpose flour
¼ cup crushed cashews
oil for frying
2 tablespoons confectioners' sugar, or as needed

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.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 30.4 g, Cholesterol 46.5 mg, Fat 9.1 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 311.1 mg, Sugar 12.7 g

CROWN ROAST OF PORK WITH DIRTY RICE STUFFING AND CREOLE MUSTARD SAUCE



Crown Roast of Pork with Dirty Rice Stuffing and Creole Mustard Sauce image

Categories     Milk/Cream     Mustard     Pork     Roast     White Wine     Gourmet

Yield Serves 6

Number Of Ingredients 10

2 teaspoons dried thyme
2 teaspoons salt
1 tablespoons vegetable oil
a 12-rib crown roast of fresh pork (about 6 3/4 pounds)
dirty rice stuffing
1/4 cup dry white wine
1/4 cup heavy cream
1/3 cup Creole mustard (available at many specialty foods shops)
flat-leafed parsley sprigs for garnish
cherry tomatoes for garnish

Steps:

  • In a small bowl combine well the thyme, the salt, pepper to taste, and the oil and rub the mixture all over the pork, patted dry. Arrange the pork on an oiled round of heavy-duty foil slightly larger than the bottom of the pork in the middle of a lightly oiled shallow roasting pan and fill the center of the crown with some of the stuffing, mounding it. Roast the stuffed pork, the stuffing covered with another oiled round of foil, in a preheated 450°F. oven for 20 minutes, reduce the heat to 325°F., and roast the stuffed pork for 2 1/4 hours more, or until a meat thermometer registers 160°F., or for 2 1/2 hours more, or until a meat thermometer registers 170°F., for well-done meat. In a 2-quart shallow baking dish bake the remaining stuffing in the 325°F. oven during the last 30 minutes of the pork'1s roasting time. Transfer the pork to a platter and let it stand for 15 minutes.
  • While the pork is standing add the wine to the roasting pan, deglaze the pan over moderately high heat, scraping up the brown bits, and strain the mixture through a fine sieve into a small saucepan. Add 1/2 cup water and boil the mixture until it is reduced to about 2/3 cup. Add the cream, boil the mixture, stirring, until it is reduced to about 3/4 cup, and whisk in the mustard and salt and pepper to taste. Discard the foil from the stuffing, arrange the parsley and the tomatoes decoratively around the pork, and serve the pork with the mustard sauce and the remaining stuffing.

CREOLE RED BEANS AND RICE FRITTERS



Creole Red Beans and Rice Fritters image

I recently came across a recipe similar to this in a magazine and couldn't resist changing it up to suit my taste. The panko bread crumbs give these a crispy crunch on the outside but when you take a bite...the surprise inside is creamy red beans and rice. I served them up country-style for the rice cooking contest at the 2011 Texas Rice Festival and they won a 1st place medal in the adult appetizer division! Serve with ranch dressing for dipping.

Provided by Melissa Dommert

Categories     Appetizers and Snacks     Beans and Peas

Time 1h30m

Yield 10

Number Of Ingredients 13

1 cup cooked red beans
1 cup cooked rice
¼ cup finely chopped ham
2 green onions, chopped
4 tablespoons panko bread crumbs
3 large eggs, divided
½ teaspoon Cajun or Creole seasoning, divided
¼ teaspoon ground black pepper
¼ cup milk
1 cup all-purpose flour
1 cup panko bread crumbs
vegetable oil for deep frying
⅛ teaspoon salt

Steps:

  • Mix red beans, rice, ham, green onions, 4 tablespoons panko bread crumbs, 2 eggs, 1/4 teaspoon Cajun seasoning, and black pepper together in a bowl to form a tight mixture.
  • Form mixture into small, hush puppy-sized balls, pressing firmly together to hold their shape. Chill for 1 hour to overnight.
  • Whisk milk and remaining egg together in a small bowl to make an egg wash. Mix remaining bread crumbs and remaining Cajun seasoning together in a shallow dish. Roll chilled balls first in flour, coat with egg wash, and roll in bread crumb mixture.
  • Heat oil in a deep-fryer or large saucepan to 360 to 375 degrees F (182 to 190 degrees C).
  • Fry fritters in the hot oil until golden brown, about 10 minutes. Drain on paper towels and sprinkle with salt.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 27.9 g, Cholesterol 58.2 mg, Fat 11.8 g, Fiber 1.7 g, Protein 7.1 g, SaturatedFat 2 g, Sodium 256.5 mg, Sugar 0.9 g

CREOLE RICE AND KIDNEY BEANS



Creole Rice and Kidney Beans image

A really good rice recipe coming from Haiti. Easy and quick!

Provided by Mel

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 40m

Yield 2

Number Of Ingredients 8

1 ½ cups water
1 cup white rice
½ cup coconut milk
½ cup canned kidney beans
1 teaspoon dried thyme
salt to taste
3 whole cloves
1 small onion

Steps:

  • Combine water, rice, coconut milk, kidney beans, thyme, and salt in a large pot. Stick cloves into onion and add to the pot. Bring to a boil; simmer, covered, until most of the liquid is absorbed, about 20 minutes. Uncover and cook until remaining liquid is reduced, about 5 minutes more.

Nutrition Facts : Calories 523.6 calories, Carbohydrate 90 g, Fat 13.1 g, Fiber 7.1 g, Protein 11.7 g, SaturatedFat 10.9 g, Sodium 233.1 mg, Sugar 1.6 g

CREOLE OVEN-FRIED CHICKEN AND RICE



Creole Oven-Fried Chicken and Rice image

Recipe is from an old 1960's cookbook -- Favorite Recipes of America. Feel free to add additional spices and ingredients to give it more of a "kick".

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 15

1 whole chicken, cut up (2/12 - 3 lbs.)
1/2 cup flour
1 1/2 teaspoons salt
1 teaspoon paprika
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
1/4 cup butter, melted
1 cup rice (uncooked)
1/2 cup onion, chopped
1 cup celery, chopped
1 garlic clove, crushed
2 tablespoons parsley, chopped
2 1/2 cups chicken broth
1 (15 1/2 ounce) can tomatoes, diced (or stewed)
salt and pepper

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.

CREOLE RICE



Creole Rice image

Make and share this Creole Rice recipe from Food.com.

Provided by Joannanla

Categories     Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup uncooked rice
1/2 cup chopped onion
1/2 cup bell pepper, chopped
1 can whole tomato
1 bouillon cube, dissolved in
1 cup water
3 slices bacon, diced
1 teaspoon salt
1/4 teaspoon pepper
1 dash red pepper
okra, sliced (optional)

Steps:

  • Fry bacon till crisp.
  • You can also use ham slices but bacon taste best to me.
  • Drain all but 2 Tbs drippings.
  • Add onions,pepper,cook till tender.
  • Stir in rice,tomatoes,broth,and seasonings.
  • Bring to a boil,cover and simmer over low heat 20 mins.
  • Allow to stand for 10 mins before serving.

CREOLE VEGETABLES ON BASMATI RICE



Creole Vegetables on Basmati Rice image

Make and share this Creole Vegetables on Basmati Rice recipe from Food.com.

Provided by smellyvegetarian

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1 onion, diced
2 stalks celery, sliced
1 zucchini, sliced
1 summer squash, sliced
1 cup mushroom, chopped
1/2 cup green pepper, diced
2 garlic cloves, minced
1 (15 ounce) can diced tomatoes, fire roasted
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon honey
1/2 teaspoon chili powder
1/2 teaspoon celery salt
hot sauce, to taste
2 teaspoons cornstarch (whisked into 2 T cold water)
4 cups basmati rice, cooked
1/2 cup parsley, for garnish

Steps:

  • In a large pan heat oil over medium heat. Add onion and celery and cook until tender, about 5 minutes. Add zucchini, mushrooms, bell pepper, and garlic, and cook an additional 5 minutes.
  • Add the tomatoes, tomato sauce , Worcestershire, hone, chili powder, celery salt, and hot sauce. Bring to a boil, then reduce heat to low and simmer, covered, 20 minutes.
  • Whisk the cornstarch mixture into the sauce and cook over medium, stirring constantly, until slightly thickened. Serve over hot rice and garnish with parsley.

CREOLE BLACK-EYED PEAS AND RICE



Creole Black-Eyed Peas and Rice image

Make and share this Creole Black-Eyed Peas and Rice recipe from Food.com.

Provided by Chef Ashley 1000

Categories     One Dish Meal

Time 2h45m

Yield 2 serving(s)

Number Of Ingredients 14

3/4 cup dried black-eyed peas
1 tablespoon butter
1/3 lb smoked sausage
1/2 onion
1/3 green pepper
1/2 cup tomato sauce
1/3 teaspoon garlic
3/4 teaspoon Worcestershire sauce
salt and pepper
1 tablespoon parsley
1/8 teaspoon oregano
1/8 teaspoon thyme
3 dashes hot sauce
white rice

Steps:

  • Rinse black-eyed peas and place in a large pot. Add 2 cups of water and bring to a boil. Reduce to a medium heat and simmer for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain and rinse peas.
  • Return peas to pot and add a few dashes of salt. Add 1½ cups of water, cover, and simmer on medium heat for 35 minutes.
  • Chop onions and peppers and mince garlic. Slice sausage in small pieces. While beans are simmering, melt a tbsp of butter in a pan on medium heat. Add onions, peppers, sausage and garlic and cook about 10 minutes.
  • Stir in mixture into the black-eyed pea pot. Add parsley, tomato sauce, Worcestershire sauce, pepper, oregano, thyme, and hot sauce.
  • Bring mixture to a boil, reduce to medium-low, and cook 45 minutes. Serve with white rice.

Nutrition Facts : Calories 594.1, Fat 30.8, SaturatedFat 12.5, Cholesterol 66.8, Sodium 1534.1, Carbohydrate 48.1, Fiber 8.4, Sugar 8.8, Protein 32.9

RICE PILAF WITH A CAJUN/CREOLE TWIST



Rice Pilaf with a Cajun/Creole Twist image

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

1/4 c sweet butter, unsalted (4 tablespoons)
1 Tbsp olive oil, extra virgin
1 c onion, chopped (small dice)
1/2 c green bell pepper, chopped (small dice)
1/2 c celery, chopped (small dice)
1 tsp minced garlic
1 1/2 c long grain white rice, uncooked
1 Tbsp parsley, freshly chopped, or 1/2 tablespoon dried
1 tsp cajun or creole seasoning, or more, to taste
1/8 tsp kosher salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
3 c chicken stock, freshly made, if possible

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.

SHRIMP CREOLE OVER RICE



Shrimp Creole over Rice image

Souper-Easy Meals! Woman's World 5/9/00. This gets its rich sauciness from a can of condensed tomato soup that keeps it skinny (just 21% of calories from fat!) without sacrificing flavor.

Provided by JackieOhNo

Categories     Creole

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup uncooked rice
2 tablespoons butter or 2 tablespoons margarine
1 lb medium shrimp, peeled and deveined
1 (10 ounce) package frozen whole baby okra, sliced and thawed
1 onion, chopped, about 1 cup
1 garlic clove, minced
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon crushded red pepper flakes
1 bay leaf
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (10 2/3 ounce) can condensed tomato soup
1 tablespoon vinegar

Steps:

  • Cook rice according to package directions; set aside.
  • Meanwhile, in large nonstick skillet melt 1 T. butter over medium-high heat. Add shrimp; cook, turning once, until pink and opaque, 1-2 minutes per side. Remove from skillet: set aside.
  • In same skillet melt remaining 1 T. butter over medium-high heat. Add okra, onion, garlic, thyme, salt, pepper flakes and bay leaf; cook until vegetables are softened, about 6 minutes. Stir in tomatoes with juice, soup and vinegar; bring to a boil. Reduce heat to low. Cover; simmer until flavors blend, about 8 minutes.
  • Stir in reserved shrimp; heat through, 1 minute. Remove and discard bay leaf; serve over rice.

CREOLE BOILED RICE



Creole Boiled Rice image

A nice simple rice recipe, that will compliment your Creole/Cajun main dish without outstaging it. The goal here is not to absorb all of the liquid into the rice. The goal is to make the rice tender, then drain the rice (like pasta).

Provided by TheGrumpyChef

Categories     Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 quart water
1 cup basmati rice or 1 cup jasmine rice
2 fresh bay leaves or 2 dried bay leaves
1 tablespoon kosher salt
1 tablespoon unsalted butter

Steps:

  • Bring the water to a boil with the bay leaves. Add the salt.
  • Add the rice, stir to make sure the rice doesn't stick. Do not stir again. If the rice is agitated too much, it gets sticky. Give it a good stir when it comes back to a boil, and partially cover.
  • Cook for about 11 minutes, test it. It should have a bite, but crunch is bad. When it's tender, drain it, remove the bay leaves, and if desired, place it into a 400 degree oven with the butter patted on top for about 15 minutes; this helps dry the rice out.

CREOLE RICE CAKES



Creole Rice Cakes image

Recipe by Mahatma® and Carolina® Rice, Houston, TX

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 18

Number Of Ingredients 18

Nonstick cooking spray
2 packages (5 ounces) Mahatma© or Carolina© Saffron Yellow Rice Mix
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped fresh celery
1/2 cup chopped red bell pepper
1/4 cup seasoned bread crumbs
1/2 tablespoon Creole seasoning
2 cups chopped cooked shrimp or crawfish
4 large eggs, beaten
REMOULADE SAUCE:
1 cup mayonnaise
2 tablespoons Creole mustard
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1 teaspoon sweet paprika
1 teaspoon prepared horseradish
1 teaspoon hot sauce

Steps:

  • Preheat oven to 375°. Coat 18 regular-size muffin cups with nonstick cooking spray; set aside., Prepare rice according to package directions. In medium saucepan, melt butter over medium heat; add onions, celery and bell peppers and saute 5 minutes. Remove from heat; stir in bread crumbs, Creole seasoning and shrimp. Stir in eggs. Fold in rice until all ingredients are incorporated. , Spoon mixture into muffin cups until half full; flatten tops. Bake 25 minutes. Serve warm with remoulade sauce., Remoulade sauce: Mix all ingredients in a small bowl. If desired, substitute spicy brown or Dijon mustard for the Creole mustard. Refrigerate unused portion., Note: To make as an appetizer, prepare as directed using mini-muffin pans; reduce baking time to 15 minutes. Use a small ice cream scoop to portion mix. Makes 48 mini cakes.

Nutrition Facts :

RICE CREOLE



Rice Creole image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 cups water
Salt to taste
1 cup converted rice
2 tablespoons butter
1 tablespoon fresh lemon juice
Freshly ground pepper to taste

Steps:

  • Bring the water to a boil in a saucepan. Add salt and the rice. Stir well. Bring to a boil, cover and simmer 17 minutes.
  • Drain the rice in a colander.
  • Return the rice to the same saucepan and add the butter, lemon juice and pepper. Blend gently until the grains are well coated. Serve.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 691 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • Use high-quality ingredients: The best Creole rice starts with the best ingredients. Use long-grain rice, such as Jasmine or Basmati, for a light and fluffy texture. Choose fresh vegetables and herbs, and use a flavorful broth or stock.
  • Cook the rice in a flavorful liquid: Instead of water, use a flavorful liquid to cook the rice, such as chicken broth, vegetable broth, or even coconut milk. This will add depth and flavor to the rice.
  • Sauté the vegetables and protein before adding the rice: Sautéing the vegetables and protein before adding the rice will help to develop their flavor and prevent them from becoming mushy.
  • Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the rice from sticking to the bottom of the pot.
  • Don't stir the rice too much: Stirring the rice too much will release the starch and make the rice gummy. Stir the rice gently once or twice during the cooking process.
  • Let the rice rest before serving: After the rice is cooked, let it rest for a few minutes before serving. This will allow the rice to absorb the flavors of the other ingredients.

Conclusion:

Creole rice is a delicious and versatile dish that can be served as a main course or a side dish. It is a great way to use up leftover rice and vegetables. With its bold flavors and easy-to-follow recipes, Creole rice is a surefire hit with everyone who tries it.

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