Recipezaar: Creole,Rice recipes

Kidney Bean Gumbo

Wed, 26 May 2004 20:00:15 -0400

This is an easy dish to make and perfect for a meatless dinner served with french bread and crisp salad. The recipe was published in The New American Diet Cookbook. I made only a few minor adjustments. -- posted by PaulaG

Jambalaya Casserole for a Crowd

Thu, 27 May 2004 19:59:47 -0400

Got this out of Taste of Home, made a few adjustments and here we are...a one dish meal sure to please! Make this to freeze ahead or serve for a cook out or family gathering. -- posted by Tish

Vegan Jambalaya

Sat, 26 Jun 2004 19:59:58 -0400

This is from a great new Vegan cookbook that my sister got me. I always looked at Vegan food as earthy and grose, but this really changed my mind. -- posted by MizEmerilLagasse

Louisiana Sausage Jambalaya

Wed, 18 Aug 2004 19:59:36 -0400

Oh Boy, is this one good! It's a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy! -- posted by Grace Lynn

New Orleans Style Jambalaya

Mon, 20 Sep 2004 20:00:12 -0400

This is from EmerilsGourmetMeats.com -- posted by pinkie

Oven Jambalaya

Tue, 26 Oct 2004 20:00:19 -0400

I found this recipe in the 1984 Southern Living Annual Recipes. It is delicious. The rice comes out nice and creamy and the tomatoes and green chilies give it just a little kick. I made it spicier by using hot smoked sausage. -- posted by cookCol

Shrimp Sauce Piquant

Wed, 17 Nov 2004 20:00:03 -0500

This Paul Prudhomme recipe (that I found on the internet somewhere) is only for the true chile head- but if you are one (like me) it just doesn't get any better than this. He mentions in his notes that the amount of jalapeno in the recipe can be halved for a lower heat level, but if you are worried about that, this recipe is definitely not for you. OOOH, it hurts so good !!! -- posted by FlemishMinx

Jambalaya Mix in a Jar

Sat, 04 Dec 2004 19:59:51 -0500

Here's an unusual gift idea. After all the cookies and cakes in a jar here's a good tasting, easy gift giving idea. I put the ingredients in a small jar with instructions tied around the lid with a festive ribbon. I always list the ingredients on the back of the instructions. Cook time is just to make the jars of mix, not the making of the actual jambalaya. -- posted by riffraff

The Best Jambalaya

Mon, 17 Jan 2005 20:00:07 -0500

From one of my favorite cookbooks, The Best of The Best from Louisiana. With my many travels to New Orleans, I haven't found a Jambalaya that beats this one. It's a tad laborious and requires some time but it's well worth it. I usually double up the recipe as it holds very well. I also find it tastes better the next day. -- posted by Nadia NYC

Jambalaya

Tue, 15 Feb 2005 19:59:42 -0500

Originally seen in Goodhousekeeping Feb,05. Tweeked to be more freezer friendly. -- posted by Lil Cooker

Ham Jambalaya

Thu, 24 Mar 2005 17:53:41 -0500

This recipe is great for that leftover ham that you have after all the holidays. Makes a little change from the ham salads and ham sandwiches. Give it a try. -- posted by Jellyqueen

Finallywroteitdown Chicken, Sausage and Shrimp Jambalaya

Sat, 26 Mar 2005 17:39:41 -0500

I've been making a kind of freestyle jambalaya for years; as the title says, I've finally written down a basic recipe for my creation. But don't let it end here; jambalaya is a dish that you can truly play around with. You could also add bell pepper at the point where you cook the onions and garlic (part of the holy Cajun trinity but I don't like cooked green pepper so I sacreligiously omit it); or use andouille sausage or add cubed pork or ham to the dish. My only real contingency is that you don't use beef, though... no place for that in jambalaya, IMHO. And as much as I love tomatoes, I do not care for them in my jambalaya, either. -- posted by EdsGirlAngie

Cajun Jambalaya Salad

Sat, 30 Apr 2005 20:00:34 -0400

Great for parties and picnics! This recipe can easily be doubled or tripled. The cooking time is actually the chilling time. -- posted by Mercy

Real Cajun Chicken and Sausage Gumbo

Thu, 23 Jun 2005 13:31:35 -0400

This is the most requested dinner for one of my family members, who spent some time working in the Big Easy. He swears it's the most authentic this side of the Mississippi. -- posted by chef 493847

Chicken Ham and Shrimp Jambalaya

Thu, 07 Jul 2005 20:45:02 -0400

I have made this many times, it is really a great recipe for jambalaya...a very tasty rice dish. -- posted by KITTENCAL

Calas

Wed, 10 Aug 2005 14:17:01 -0400

Deep-fried sweet rice cakes from Louisiana! -- posted by melting pot

Jambalaya Ham and Oyster Dressing

Tue, 16 Aug 2005 12:51:32 -0400

A rice dressing good for holiday or family dinners. -- posted by ratherbeswimmin'

Southern Seafood Gumbo

Wed, 17 Aug 2005 11:11:43 -0400

Okay....this is not your same old timey recipe, but it is good, plus it is quick and easy to make. Great for those weeknights when you want some good old comfort foods, but don't have the long cook time that is often involved in that type cooking. -- posted by Jellyqueen

Jambalaya With Shrimp and Andouille Sausage

Tue, 06 Sep 2005 12:32:44 -0400

This recipe was taken from Cooking Light. It met my low calorie needs and my husband liked it too. Very filling and good comfort food. -- posted by Sherribabi

Chicken and Smoked Sausage Gumbo

Wed, 05 Oct 2005 00:45:52 -0400

from Food and Wine's 'One-dish Meals' -- posted by GothicGranola

Jambalaya

Wed, 12 Oct 2005 17:46:22 -0400

This is a great recipe, and so simple! You could add shrimp and a little cayenne for a little more Southern flavour, but my family prefers this version. Definitely worth a try! -- posted by hollyberry

Cajun-Style Red Beans and Rice

Tue, 01 Nov 2005 21:05:06 -0500

This is a hearty Southern dish, easy to make and full of flavor and quite spicy! I sometimes add in cooked ground beef, you can add in some chopped cooked bacon or use spicy dryed smoked sausage to the beans for smokey flavor --- I also like to add in some Creole seasoning -- see my recipe#186029 -- posted by KITTENCAL

Hearty Vegetable Gumbo

Tue, 15 Nov 2005 14:29:27 -0500

Okay, this is for all vegetarians--a nice gumbo with no meat. -- posted by southern chef in louisiana

Jambalaya

Thu, 22 Dec 2005 16:07:25 -0500

This is a fast easy recipe that uses lots of canned ingredients. -- posted by Linda N

Spanish Rice and Vegetables

Wed, 01 Mar 2006 08:57:31 -0500

A nice side dish! Yummy and very easy to make. This is also how I make my rice 2 to 1. -- posted by Manami

Where's the Sin Shrimp & Chicken Gumbo

Mon, 06 Mar 2006 19:54:02 -0500

A really tasty version of your classic chicken and shrimp gumbo, only a little more healthful. I took a few hints from Emeril (with the roux), and came up with this. I haven't heard anything but compliments so far! :D -- posted by Megohm

Jambalaya

Mon, 20 Mar 2006 23:14:26 -0500

This recipe comes from Real Simple's March 2006 "Fake It, Don't Make It" section. I have only made jambalaya from scratch but this saves a lot of time. -- posted by Vino Girl

Crock Pot Jambalaya

Tue, 28 Mar 2006 11:49:04 -0500

This is maybe not the Authentic way of cooking Jambalaya but I prepared it for a family Mothers day party alongside Deep fried Turkey and everyone seemed to like it -- posted by Steve2702

Mushroom Gumbo

Wed, 29 Mar 2006 20:21:29 -0500

Found this in the Aug '03 edition of Australian Table magazine. Served with brown rice, it's really easy, tasty & healthy too! :) -- posted by Rhiannon&Matt.gauci

Cajun Red Beans and Rice

Mon, 15 May 2006 18:51:09 -0400

The best version of red beans and rice that I've come across. -- posted by Alan in SW Florida

Pierre Franey's Riz Creole

Mon, 29 May 2006 20:33:56 -0400

M. Franey offered this recipe for those of us who like our rice cooked separately from our Jambalaya. It's an interesting way to make the rice, though don't try if you don't have a good, heavy sauce pan to make it in. -- posted by Chef Kate

Elswet's Jambalaya Rice

Wed, 07 Jun 2006 20:45:38 -0400

This is like a little taste of New Orleans. Growing up very near there, my Wife and her mother would make frequent trips into nearby New Orleans. This is one of the many dishes made at home by my mother in law, while my Wife was young. It's a favorite in our house. Maybe it will be a favorite in yours. -- posted by Pagan

Red Beans & Rice (Pressure Cooker)

Fri, 09 Jun 2006 18:26:37 -0400

This is a flavorful, spicy recipe. Not sure how authentic it is, but it's delicious! I created this scaled down recipe because I live alone, and it's nice to not have to make 10 servings. I like it with less liquid like this, just enough to create a sort of spicy "gravy". You can use more depending on what consistency you like. Try serving it with a cool cucumber/onion salad. -- posted by dividend

Rice Cooker Jambalaya

Tue, 27 Jun 2006 15:13:24 -0400

By making this in a rice cooker, you can avoid burning the rice and having to watch the pot. Make sure your rice cooker is at least a 6 cup capacity or cooked product wont fit. If you like your vegetables crisper or dont want to take the time, you can skip the sautéing step; just melt the butter before adding to the rice cooker. Also, if you dont like diced tomatoes increase the chicken broth to 4 cups and use a 5 oz can of tomato paste in place of the diced tomatoes. -- posted by strawberrybird

Low Country Gullah Rice

Mon, 10 Jul 2006 22:37:49 -0400

Gullah is an English-based Creole dialect spoken along the coastal regions of the Carolinas. It has roots tracing back to Africa's Sierra Leone region. -- posted by Baker*Chick

Andouille and Chicken Jambalaya

Sat, 15 Jul 2006 14:09:09 -0400

This is an Emeril Lagasse recipe that I found somewhere on the internet. We liked the flavors alot, but felt that it needed a little more liquid. -- posted by lazyme

Jiffy Jambalaya

Tue, 08 Aug 2006 17:04:48 -0400

This is a speedy, spicy version of jambalaya that makes for a quick dinner. Originally taken from Quick Cooking (2001), credited to Carolyn Gubser, I've made some changes to suit my family's tastes. -- posted by WhoKnew?

Good Ol' Gumbo

Tue, 08 Aug 2006 17:06:59 -0400

This is a great recipe for anyone who wants to try out their hand making authentic gumbo for the first time. It may seem like a lot, but don't let it scare you. It's easier than it looks. I like using chicken and shrimp in mine but you can use just about any kind of meat(s) you want. For those of you who don't realy like okra, good news, you can leave out that part if you want. It'll still taste great. Well, have fun cooking and enjoy! P.S. Cooking this goes great with a beer!;) -- posted by Ashley R. T. Shrout (ARTS)

Jambalaya Magnifique!

Mon, 11 Sep 2006 19:59:18 -0400

My version of Jambalaya. You may want to adjust liquid. When I made it, I found that the rice was a bit mushy..... You will want to spice it up a bit. This was designed for a 6 year old in mind. And don't forget the Tabasco on the table!!!! -- posted by Warren B.

Popeyes Cajun Rice - Copycat

Wed, 13 Sep 2006 17:23:24 -0400

This is my all time favorite! Forget about side dish... This is a meal on its own! Everytime I visit a Popeye's I make sure to always get this. Goes great with fried chicken! Feel free to add or take away any ingredients to make it to your liking! -- posted by Chef 009

Vegetarian Cajun Gumbo

Wed, 20 Sep 2006 09:06:32 -0400

You thought this was a distant memory.... Add vegetarian sausage (Field Roast is good!) for greater authenticity. -- posted by BelovedRooster

Jambalaya

Wed, 20 Sep 2006 13:17:53 -0400

A quick and delicious Cajun side dish -- posted by lamarb

Fumbo (Faux-Gumbo)

Thu, 21 Sep 2006 10:57:07 -0400

The name says it all - not authentic, but satisfying nonetheless. The happy result of a brainstorm session when faced with leftover cooked chicken and leftover rice from chinese takeout... -- posted by Kishka

Jambalaya

Wed, 04 Oct 2006 15:31:03 -0400

This Creole dish is a great way of using up leftovers, such as cold roast chicken. Oregano, which is sprinkled over the Jambalaya just before serving, if you can't find the fresh herb, use a little dried instead. From Cosmopolitan. -- posted by Pinaygourmet #345142

Shrimp and Rice Casserole

Sun, 08 Oct 2006 21:53:44 -0400

I LOVE shrimp. Rice too, actually. It doesn't hurt my stomach to eat either, depending on how they're prepared. BUT...this casserole, which I'm not a big fan of casseroles, is different. It's GOOD! and fancy enough for a dinner party. While it only serves 4, it's perfect for a small get-together of two couples. Serve with crusty bread and enjoy the praise you get from your guests! -- posted by Redneck Epicurean

Authentic Gumbo

Sun, 03 Dec 2006 11:47:16 -0500

While in New Orleans I bought "Cajun Cooking for Beginners" from a renowned cooking school. This recipe was the reason for that purchase. It turned out great so I have opted to share. -- posted by ChrysalisUnfurled

Chicken and Sausage Jambalaya

Sun, 10 Dec 2006 12:04:26 -0500

Adapted from Cooking Light. You can use Andouille, Kielbasa, or Italian Sausage. My first time making this, I used a venison sausage. -- posted by KelBel

Ham Jambalaya

Mon, 18 Dec 2006 18:07:09 -0500

A simple one-pot Cajun dish using leftover ham. I usually add more spices to this as we like it spicier, but this version works well with kids and those that don't like it as spicy. -- posted by lazyme

Chicken A' La Can Can

Wed, 03 Jan 2007 13:42:47 -0500

Chicken A' La Can Can is an easy and quick recipe, perfect for the busy family. I always use 98% fat-free soups. (For some reason, it will only post the 98% fat-free cream of celery soup as simply low fat.) It is from a church cookbook and the notation beside it says that it was used to serve large groups. Our family really has enjoyed it over the years. One and a half cups of cubed chicken may be substituted for the canned chicken. -- posted by eHelen

Pork and Sausage Jambalaya

Mon, 08 Jan 2007 21:25:43 -0500

This is a fantastic jambalaya recipe from the Chile Pepper magazine in Jan. 2003. It is different than most because it does not have tomatoes. It is so full of flavor and wonderful. -- posted by HeidiSue

Chicken and Sausage Jambalaya

Sat, 13 Jan 2007 21:49:17 -0500

This is an awesome recipe for the cajun speciality. It makes 12 servings easily. Great for a sports party! -- posted by KB8240

Purloo

Mon, 15 Jan 2007 20:23:36 -0500

This is another one of Alan's mom's recipes from Louisiana. She is one of the best cooks I ever had the pleasure of sharing a kitchen with. This is also a great dish for me because it's not spicy. If it's the main dish, it will serve 4, side dish, 6-8. -- posted by Redneck Epicurean

1-2-3 Jambalaya

Sun, 28 Jan 2007 16:56:28 -0500

This simple recipe from Southern Living is as simple as 1-2-3! This is a great recipe for when you really want some jambalaya and just do not have the time to stand over the stove! It was published in the December 1997. -- posted by Bev

Alicia's Jambalaya

Tue, 06 Feb 2007 20:22:22 -0500

Quick & Easy Jambalaya -- posted by AliciaPinATX

Louisiana Chicken Jambalaya

Mon, 19 Feb 2007 23:33:41 -0500

Jambalaya with chicken giblets, ground pork, and beef. -- posted by littleturtle

Louisiana Chicken File Gumbo

Tue, 27 Feb 2007 21:05:38 -0500

Gumbo with chicken, celery, and onions. -- posted by littleturtle

Chicken, Ham, and Sausage Jambalaya

Sat, 31 Mar 2007 15:46:12 -0400

Great for a lot of people, you may want to cut back on the hot pepper and serve Tabasco, or Red Hot on the side. -- posted by Dave of Tucson

Chicken Duron

Tue, 03 Apr 2007 22:37:26 -0400

A wonderful family recipe I got from my Uncle Marcel -- posted by Mims & Squims

Chicken Duron II

Tue, 03 Apr 2007 22:37:33 -0400

A quicker, lower in fat version of my Uncle Marcel's tasty Chicken Duron. To make it even lower in fat, use Campbell's Healthy Request soup. -- posted by Mims & Squims

Creole Beef Tips

Thu, 26 Apr 2007 21:59:19 -0400

I used Chef Paul Prudhommes low fat cooking techniques to create this very low fat and flavorful dish. The secret here is organization. Get all the prep work done, line up the ingredients and it really comes together quite fast. -- posted by Chef Jeff S

Creole Style Beans and Rice

Wed, 23 May 2007 10:50:08 -0400

I ran acrosss this recipe on the Pepperfool website and it sounds like it's right up my alley loving spicy foods as I do. -- posted by Happy Hippie

Hoppin' John Jambalaya

Tue, 29 May 2007 16:46:00 -0400

This version of Hoppin' John uses black-eyed peas in the mix.Originally from an October 1980 Bon Apetit magazine featuring the recipes of Leon Soniat, who taught cooking classes in and around New Orleans and is the author of a cookbook, La Bouche Creole (Creole Taste). -- posted by Leslie in Texas

Hearty Healthy Shrimp Gumbo

Tue, 05 Jun 2007 22:34:58 -0400

Taken from Tampa Bay Metro Magazine March 2007 edition. -- posted by Celeste!

Louisiana Stuffed Bell Peppers

Tue, 26 Jun 2007 22:29:58 -0400

This is an easy recipe using a Zatarain's rice mix and some Italian sausage. -- posted by KissKiss

Raised Calas - Creole Deep Fried Rice Cakes

Mon, 23 Jul 2007 21:48:23 -0400

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 them home for breakfast to be served with cane syrup or jam. Overnight rising time not included in preparation time. From the Creole chapter of the United States Regional Cookbook, culinary Arts Institute of Chicago, 1947. -- posted by Molly53

New Orleans Rice Batter Cakes

Mon, 23 Jul 2007 21:56:01 -0400

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. -- posted by Molly53

Creole Pilaf

Wed, 08 Aug 2007 22:32:09 -0400

A delicious, thrifty way to recycle leftovers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Jambalaya Shrimp

Fri, 31 Aug 2007 18:57:21 -0400

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. -- posted by Molly53

Crab in Rice

Wed, 19 Sep 2007 16:04:26 -0400

Simply delicious AND simple. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Creole Fish

Mon, 24 Sep 2007 20:50:35 -0400

Savory and tender, this fish dish comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Creole Shrimp Jamalaya

Sat, 06 Oct 2007 18:52:25 -0400

Wonderful taste! -- posted by AZRoxy63

Louisiana Crawfish Casserole

Fri, 26 Oct 2007 19:58:08 -0400

I cut this recipe out of a Baton Rouge newspaper about ten years ago. It's fantastic served with garlic bread. -- posted by mailbelle

Calas

Fri, 26 Oct 2007 20:10:22 -0400

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 are to serve with honey or Steen's Cane Syrup instead of the powdered sugar** -- posted by Sherrybeth

Shotgun Gumbo

Fri, 28 Dec 2007 20:01:41 -0500

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. -- posted by JAKunlimited

Creole "style" Chicken & Sausage Jambalaya

Tue, 29 Jan 2008 20:11:05 -0500

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 some cornbread muffins and sweet tea. Delicious! -- posted by Heirloom

(Almost) Instant Jiffy Jambalaya

Mon, 25 Feb 2008 01:42:34 -0500

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 was invented out of neccesity. I wanted a quick and easy to prepare jambalaya without having to deal with the time consuming process of doing it the old fashioned way. This makes great leftovers too - perfect for packing in a thermos to take to work/school the next day. I've also served this to guests for dinner and it's always a hit. :) ***note*** If you have time, and want more veggies, feel free to saute some onion and bell peppers before adding the pasta sauce. Since the sauce I buy has a ton of veggies in it anyway, I don't bother, but some people might want more. -- posted by grumblebee

Easy Jambalaya

Mon, 10 Mar 2008 23:24:10 -0400

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 make this dish many times, and have now (I think) simplified and perfected it. As an Englishman, no-one over here has even heard of Jambalaya, but I have made this dish for lots of friends, who all absolutely love it, and I swear it is the closest I have come to that fabled recipe. It is a cheat in that I use some store-bought items, but if you know how to substitute with fresh produce then let me know. I hope you all enjoy this meal as much as I do! -- posted by Chef #785168

Terri Calegan's Easy Baked Jambalaya

Wed, 12 Mar 2008 00:55:20 -0400

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 with hot sauce, hot French bread, and long necked, ice cold beer! -- posted by Trinkets

Creole Jambalaya from Bon Appetit

Sun, 30 Mar 2008 23:38:20 -0400

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 Polish Sausage. NOTE: Times noted are a guesstimation since I have not made this recipe as yet. -- posted by Happy Hippie

Simple Brown Rice Jambalaya

Fri, 23 May 2008 10:15:05 -0400

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. -- posted by princess buttercup

Shrimp and Sausage Jambalaya

Wed, 18 Jun 2008 23:12:06 -0400

Tasty True Cajun Jambalaya -- posted by -Mary-

Poor Man's Gumbo

Wed, 25 Jun 2008 20:03:10 -0400

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 would last a family of 4 about 2 days. -- posted by RedheadAblaze

Samantha's Jambalaya

Thu, 06 Nov 2008 22:22:28 -0500

Warm and filling Jambalaya that even my toddlers eat. I like it served with warm buttermilk biscuits. -- posted by PeachPie24

Comforting Cabbage Jambalaya

Fri, 07 Nov 2008 00:27:04 -0500

Warm comforting jambalaya is great for chilly winter nights. Easy to prepare. It's packed with vegetables but my kids still love it. -- posted by PeachPie24

Red Beans and Rice - Alton Brown

Tue, 18 Nov 2008 15:26:57 -0500

From "Good Eats," episode "American Classics III". Use recipe #337996 to make this. If you don't have time to make your own pickled pork, you can use unsmoked slab bacon, cut into chunks. -- posted by DrGaellon

Lowcountry Shrimp Pilaf

Sun, 14 Dec 2008 17:54:31 -0500

Entered for safe-keeping. From Cooking Light Holiday Cookbook, November 2006. Serve with a green salad and crusty bread. -- posted by KateL

Jambalaya, With Thanks to Pol Martin

Thu, 08 Jan 2009 18:10:31 -0500

I am a great fan of the late Pol Martin, I recently made his Jambalaya, from "Pol Martins Supreme Cuisine", using left over gammon from Christmas Day in place of the ham. The family absolutely loved it! So I've brought it here to share with you. I've recorded the recipe as written, but should add that I did not cook this in the stove at all, (I've mentioned this in the directions), I used the tinned tomatoes, with their juice, and I didn't have fennel seed, so simply omitted it, after some deliberation about possible subs. Also, please note that the recipe uses Cooked rice, I have not included cooking time for the rice, although I cooked mine in the microwave whilst cooking the bacon, onion, etc, down to step 4, it took around twenty minutes to cook. Final note, that should read a FEW drops of hot pepper sauce, but somehow, it keeps coming out as 3! Add whatever you are comfortable with! -- posted by Karen Elizabeth

Perfect Red Beans and Rice

Mon, 23 Feb 2009 11:47:12 -0500

Jimy Fahrenholtz spent 25 years perfecting this recipe. So said the article in the Times Picayune. -- posted by Trinkets

Vegan Red Beans and Rice

Mon, 23 Feb 2009 11:49:27 -0500

I'm a Michigan native, and don't do a lot of creole cooking, but I enjoy french creole food quite a bit. I developed this vegan version of the classic New Orleans recipe for my fiancee. It is a healthier version of the original that nobody will object to. You can add ham or sausage for a more traditional take. Traditionally this dish was made for Monday supper with the left over ham bone from Sunday. It could simmer away on the back of the stove while folks were buisy with the Monday laundry. -- posted by Chef #1180651

Healthy Shrimp Jambalaya

Fri, 27 Feb 2009 01:12:57 -0500

There is nothing like a delicious meal that you make in one pot! Low in fat and high in flavour, this counts for only 8 WW points. Enjoy! -- posted by Nif

Chicken Jambalaya Packets

Sat, 14 Mar 2009 12:53:21 -0400

This is my spin on Reynolds Aluminum Foil Packet Cooking. For the utmost ease, cook the rice the night before and refrigerate. Reynolds Quick & Easy Packet Directions: 1. Center ingredients on a greased 12x18 inch sheet of heavy duty aluminum foil. 2. Bring up foil sides. Double fold top and ends to form a packet, leaving room for heat circulation inside. Repeat to make four packets. 3. Bake on a cookie sheet in preheated 450 degree oven. 4. After cooking, carefullly open end of foil packet first to allow steam to escape. Then open top of foil packet. Tip: For the easiest of clean-up, foil line baking sheet. -- posted by gailanng

Shrimp Etouffee

Mon, 23 Mar 2009 15:21:52 -0400

My very favorite New Orleans style dish. When you think about it, this is basically just Shrimp Creole but without the tomatoes, which I honestly prefer. Give this one a try! (I add about a full teaspoon of cayenne because I like it extra spicy) -- posted by E. Nigma

Quick and Easy Gumbo

Thu, 16 Apr 2009 02:23:43 -0400

If you're looking for quick, inexpensive way to feed a hungry bunch, this tasty dish may be the answer. Basically, have doctored some directions on back of frozen food package. This could easily be revved up a notch by adding some andoule sausage or shrimp. I used a rotiserrie chicken leg quarter and had just the right amount of meat. Served with a nice garden salad. -- posted by ebbtide

Emerils Creole Sauce

Tue, 19 May 2009 16:10:54 -0400

Emeril's Creole Sauce from the Emeril Live episode, Gone Fishin'. Cool the sauce without the shrimp and store in an air-tight container in the refrigerator for up to 4 days. Taken from Emeril's.com; posted for ZWT 5. -- posted by alligirl

Creole Boiled Rice

Wed, 20 May 2009 15:33:03 -0400

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). -- posted by TheGrumpyChef

Rob's Basic Baked Rice

Tue, 14 Jul 2009 01:17:05 -0400

My DH found this recipe in a Paul Prudhomme book and has adjusted it to our preferences. Great side for just about anything (especially grilled foods) with a light flavor - which doesn't end up competing with your other dishes. Really easy to make, just toss it in the oven and forget about it (so to speak) while you work on other things. :) We tend to like the gorgonzola cheese lately, but feta also works really nicely. It all depends on what your main dish flavor is and your preference. Cooking times can vary - we find 70 minutes works perfectly for us. -- posted by Mommy Diva

Calas - Rice Fritters

Fri, 17 Jul 2009 02:18:08 -0400

Even the pickiest eater will love this traditional New Orleans rice fritter. Allowing the batter to sit overnight gives this particular recipe a distinctive, subtle sourdough flavor and the lack of sugar (besides what is required to proof the yeast) allows you to control how sweet you want this to be. This is a great way to use leftover rice. Your choice of oil will make a big difference in the flavor. The recipe calls for peanut oil, but I prefer it with safflower oil. It gives it a lighter, more interesting flavor (not too mention being cheaper). I got this recipe from a blog I highly recommend, Nola Cuisine. -- posted by OwlMonkey

Quick Gumbo Rice

Wed, 26 Aug 2009 18:23:35 -0400

I was looking on the Zaar for a creative way to use condensed Chicken Gumbo Soup, but all I could really find were sloppy joe recipes, which looked great but I didn't have any ground beef at the time. I went to campbells.com and found this great recipe I thought I would share with you all. The creole seasoning is optional if you want a bigger kick. It's my own personal twist and was not in the original recipe. -- posted by Cheddurmonkee

Jambalaya - Vegan and Delicious

Wed, 09 Sep 2009 01:17:08 -0400

Tasty Jambalaya recipe adapted for a vegan diet. Add any of your favorite meat substitutes. -- posted by kdos

Red Beans and Rice

Thu, 17 Dec 2009 21:27:24 -0500

My version, makes a great gravy to serve over hot cooked rice. Cooking time includes 1 hour to soak the beans. -- posted by Imagenie