Rice Creole Food

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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.

CAJUN CREOLE STYLE RICE



Cajun Creole Style Rice image

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

2 tablespoons butter
3 tablespoons cajun seasoning
1 (14 ounce) can diced tomatoes with juice
3/4 cup celery, diced
3/4 cup green onion, diced small
3/4 yellow onion, diced small
3/4 cup red bell pepper, diced small
2 cups white rice, raw
3 1/2 cups water

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

CHICKEN CREOLE



Chicken Creole image

This chicken and tomato dish with all the spices served over rice will quickly become a favorite. Serve it to family and guests for a real comfort food meal anytime.

Provided by The Southern Lady Cooks

Categories     Main Course

Time 35m

Number Of Ingredients 12

4 to 6 chicken breasts (I use the frozen boneless, skinless ones cut into inch size pieces)
1/4 cup oil
1 medium onion (chopped)
1 green pepper (chopped)
1 cup celery (chopped)
1 14.5 ounce can petite diced tomatoes, undrained
1 cup chicken broth
1 6 ounce can tomato paste
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon each dried basil (oregano, thyme, marjoram, and minced garlic)
2 cups rice (cooked according to package directions.)

Steps:

  • Saute chicken pieces in the oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in the remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings.
  • Bring to a boil, reduce heat; cover and simmer for 5 minutes. Return chicken to the pan; heat through. Serve with rice. Makes about 8 servings.

CREOLE TOMATO RICE AND SAUSAGE SKILLET



Creole Tomato Rice and Sausage Skillet image

A hearty and satisfying combination of saucy tomato rice, bell peppers and smoked pork sausage makes this a one-pot meal the perfect comfort food fix. If you like it spicy, feel free to add a few dashes of Tabasco sauce.

Provided by Isabelle Boucher

Categories     Mains

Time 30m

Number Of Ingredients 12

2 tbsp olive oil
1/2 lb sliced smoked sausage (preferably andouille)
1 medium green pepper, thinly sliced
1 medium red pepper, thinly sliced
1 medium onion, diced
2 cloves garlic, minced
1 1/2 cups long-grain rice
1 can (398ml / 16 oz) diced tomatoes
1 3/4 cups chicken broth
2 tsp Creole seasoning
1 bay leaf
1/2 tsp salt

Steps:

  • In a large deep skillet or wide heavy-bottomed saucepan set over medium-high heat, saute the sausage in olive oil until browned on both sides, about 5 minutes. Add the peppers and onion, and continue cooking until the onions are soft and translucent, about 5 minutes longer. Add the garlic and cook until fragrant, about 1 minute.
  • Stir in the rice, tomatoes, chicken broth, seasoning, bay leaf, and salt. Bring to a simmer, then reduce heat to low and cook, covered, for 15 minutes or until rice has is cooked through and has absorbed most of the liquid. Serve immediately.

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



Creole image

I found this recipe on a package of kielbasa sausage, I think. I've been making it for years. It's soooo very yummy. In addition to making it for dinner, it's also great in a tortilla with some shredded cheddar, for an on the go meal!

Provided by Charmie777

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 (16 ounce) package kielbasa or 1 (16 ounce) package other sausage
2 tablespoons oil
1/4 cup chopped onion
1/2 cup diced red bell pepper (or green)
1 (7 ounce) package Spanish rice mix
10 ounces salsa
1 -1 1/2 cup water
1/4 teaspoon pepper

Steps:

  • Saute onion, bell pepper and sausage in oil in a large skillet.
  • Add remaining ingredients.
  • Bring to a boil, stirring well.
  • Cover and simmer until liquid is absorbed, and rice is tneder, about 10-12 minutes. (The amount of water needs to be adjusted to suit the brand of rice you are using.).
  • Remove from heat, and let rest 5 minutes before serving.

Nutrition Facts : Calories 439.8, Fat 37.9, SaturatedFat 11.4, Cholesterol 74.8, Sodium 1453.3, Carbohydrate 9.8, Fiber 1.7, Sugar 5.2, Protein 15.3

INSTANT BEEF RICE CREOLE



Instant Beef Rice Creole image

This is great when you need something fast and easy. From "Yours, Mine, & Ours - A Family Reunion Cookbook", recipe credited to Colleen Closson Cornell.

Provided by NELady

Categories     Creole

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

1 lb ground beef
1 tablespoon flour
2 teaspoons salt
1/2 cup chopped green pepper
1/4 cup chopped onion
2 tablespoons parsley
1 garlic clove, minced
1 bay leaf
1 dash dried thyme
1 1/2 cups water
1 (8 ounce) can whole tomatoes
1 1/2 cups uncooked instant rice (I use brown)
1/4 teaspoon pepper

Steps:

  • Cook and stir ground beef in a 10 inch skillet until light brown; drain. Sprinkle beef with flour and salt. Stir in green pepper, onion, parsley, pepper, garlic, bay leaf and thyme.
  • Cooke and stir over low heat until onion is tender, about 5 inutes.
  • Stir water and tomatoes with liquid into beef mixture; break up tomatoes with fork.
  • Heat to boiling; reduce heat.
  • Cover and simmer for 5 minutes.
  • Stir in rice; remove from heat. Cover and let stand for 5 minutes.

Nutrition Facts : Calories 407.5, Fat 17.6, SaturatedFat 6.8, Cholesterol 77.1, Sodium 1248.1, Carbohydrate 35.6, Fiber 2, Sugar 2.5, Protein 25

RICE CALAS (NEW ORLEANS RICE FRITTERS) RECIPE



Rice Calas (New Orleans Rice Fritters) Recipe image

These little rice fritters-known as rice calas-were once a New Orleans tradition. Rice adds moistness to the inside and texture to the outside.

Provided by Diana Rattray

Categories     Bread     Breakfast

Time 35m

Number Of Ingredients 11

3 large eggs
2 cups cooked rice (cooled)
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons baking powder
1 cup flour (enough to make a good drop fritter batter)
oil for deep frying
1/4 cup confectioners' sugar

Steps:

  • Whisk the eggs until well beaten.
  • Stir in the cooled rice, sugar, cinnamon, nutmeg, salt, vanilla, and baking powder.
  • Add about 1 cup of flour or just enough flour to hold the batter together. It should be thick enough to drop from a spoon and stay together but not too thick.
  • Heat oil in the deep fryer to 365 F.
  • Drop batter by heaping teaspoonfuls or small cookie scoop into the hot oil.
  • Fry in small batches for about 4 to 6 minutes, until golden brown and crisp, turning to brown evenly.
  • Drain on paper towels and generously sprinkle with confectioners' sugar.
  • Serve You Might Also Like Spiced Apple Fritters Old-Fashioned Doughnuts

Nutrition Facts : Calories 156 kcal, Carbohydrate 16 g, Cholesterol 31 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 125 mg, Sugar 5 g, Fat 9 g, ServingSize 18 servings, UnsaturatedFat 0 g

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 SHRIMP AND RICE



Creole Shrimp and Rice image

From Family Circle, "A melting pot of traditions go into Creole dishes French, Spanish, African and Native American originating in the Louisiana Bayou." Adapted slightly.

Provided by yogiclarebear

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons vegetable oil
1 lb frozen large shrimp, thawed, shelled, deveined
4 teaspoons creole seasoning
1 large green pepper, seeded and chopped
1/2 large onion, chopped
4 celery ribs, thinly sliced
3 medium carrots, peeled and sliced
3 garlic cloves, finely chopped
1 (14 1/2 ounce) can stewed tomatoes
1 cup diced tomato
cooked white rice

Steps:

  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add shrimp and season with 1 teaspoon of the Creole seasoning. Saute for 2 minutes per side. Remove to a plate.
  • Add remaining tablespoon oil. Saute the carrots for about 5 minutes, until just softening. Add the peppers, onion, celery and garlic. Cook for 5 minutes, stirring occasionally. Scrape up any browned bits in bottom of skillet.
  • Add tomatoes and remaining Creole seasoning. Break up large tomatoes with the back of a wooden spoon. Simmer, covered, for 7 minutes.
  • Stir in shrimp and heat through. Serve with cooked rice.

Nutrition Facts : Calories 252, Fat 11.9, SaturatedFat 1.6, Cholesterol 143.2, Sodium 956.8, Carbohydrate 19.6, Fiber 4.6, Sugar 9.8, Protein 18.3

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

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