creole and rice

163

Recipes

Poor Man's Gumbo

Posted by RedheadAblaze  

I found this recipe in a Rachael Ray magazine. It's delicious, hearty, and surprisingly inexpensive! It has quickly become one of my favorite dishes. Just a heads up, this makes A LOT of gumbo. It feeds me for about 5 days. I'd guess that it... MORE»

Recipe #310660

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Shrimp and Sausage Jambalaya

Posted by -Mary-  

Tasty True Cajun Jambalaya MORE»

Recipe #310119

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Simple Brown Rice Jambalaya

(1 reviews) Posted by princess buttercup  

I quickie recipe I can have on the table in about 30 minutes. I have to triple this for my brood. Not spicy but flavorful. Add cayenne pepper or red pepper flakes as you please. Pass around the hot sauce. MORE»

Recipe #304674

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Creole Jambalaya from Bon Appetit

Posted by Happy Hippie  

I'm looking forward to preparing this jambalaya. It's quite a bit different than other I've made and looks like it will be pretty easy to prepared. This recipe calls for fresh, pure pork sausage, removed from casing. I will be using Kielbasa or... MORE»

Recipe #295261

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Terri Calegan's Easy Baked Jambalaya

Posted by Trinkets  

This is my friend Terri's recipe for delicious and oh-so-easy baked jambalaya. Feel free to get creative, add shrimp, other types of meats and sausages. The rice in this dish does not come out mushy because there is no stirring involved. Serve... MORE»

Recipe #291436

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Easy Jambalaya

Posted by Chef #785168  

I went to the Rainforest Cafe in Chicago a few years ago, and happened to order the Jambalaya. I had never had Jambalaya, and from the menu it looked a good choice, but I can honestly say, It was the best meal I have ever eaten. I have tried to... MORE»

Recipe #291050

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(Almost) Instant Jiffy Jambalaya

Posted by grumblebee  

Use "cheater" ingredients such as jarred pasta sauce, pre-cooked sausage, and minute rice for a delicious and quick jambalaya. It tastes so good you won't even know it isn't authentic creole! (shhh - don't tell anyone) This recipe... MORE»

Recipe #288283

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Creole "style" Chicken & Sausage Jambalaya

(1 reviews) Posted by Heirloom  

I learned this recipe from a friend in Louisiana, it's been a favorite in my house since day one! I've changed it some over the years so I know it's not a traditional recipe, hence the Creole "Style" title! I usually serve it up with... MORE»

Recipe #282730

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Shotgun Gumbo

Posted by JAKunlimited  

It may be non-traditional, but boy is it good. It is by far the quickest comfort food to whip up, ever. Bang! Spicy, thick, sausage-y. Yum. This is okra-free because I hate it. MORE»

Recipe #274554

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Calas

Posted by Sherrybeth  

This is another old recipe from Chuck Taggart and it has been said that women in New Orleans used to sell these on the streets to workers early every morning as they hurried off to their jobs. They are sort of like a beignet. **Other variations... MORE»

Recipe #261667

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Louisiana Crawfish Casserole

Posted by mailbelle  

I cut this recipe out of a Baton Rouge newspaper about ten years ago. It's fantastic served with garlic bread. MORE»

Recipe #261606

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Creole Shrimp Jamalaya

Posted by AZRoxy63  

Wonderful taste! MORE»

Recipe #257375

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Creole Fish

Posted by Molly53  

Savory and tender, this fish dish comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #255000

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Crab in Rice

Posted by Molly53  

Simply delicious AND simple. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #253877

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Jambalaya Shrimp

Posted by Molly53  

Flavorful and wonderful, this dish comes from the flavor center of the earth! From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #250161

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Creole Pilaf

Posted by Molly53  

A delicious, thrifty way to recycle leftovers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #245372

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New Orleans Rice Batter Cakes

Posted by Molly53  

A perfect way to use up that little dab of leftover rice. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Smaller portions might make a good appetizer. MORE»

Recipe #241957

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Raised Calas - Creole Deep Fried Rice Cakes

Posted by Molly53  

In times gone by, people of color sold these delicious cakes in the Vieux Carre of old New Orleans. A Sunday morning church service was followed by a trip there to hear them singing "Belle Cala, Tout Chaud!" and to carry supplies of... MORE»

Recipe #241929

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Louisiana Stuffed Bell Peppers

(2 reviews) Posted by KissKiss  

This is an easy recipe using a Zatarain's rice mix and some Italian sausage. MORE»

Recipe #237358

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Hearty Healthy Shrimp Gumbo

Posted by Celeste!  

Taken from Tampa Bay Metro Magazine March 2007 edition. MORE»

Recipe #232481

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