Best 2 Creole Rice Pilaf Recipes

**Creole Rice Pilaf: A Savory and Aromatic Southern Delight**

Creole rice pilaf is a classic Southern dish that combines long-grain rice, aromatic vegetables, and savory seasonings to create a flavorful and satisfying side dish. It is a versatile dish that can be served with a variety of main courses, from roasted chicken to grilled fish. This recipe collection offers three variations of Creole rice pilaf, each with its own unique flavor profile:

1. **Classic Creole Rice Pilaf**: This traditional recipe features a blend of sautéed onions, celery, and bell peppers, along with garlic, thyme, and bay leaves. The rice is cooked in a flavorful broth made with chicken or vegetable stock and Creole seasoning.

2. **Jambalaya Rice Pilaf**: This version of Creole rice pilaf incorporates the bold flavors of jambalaya, with the addition of spicy Andouille sausage, shrimp, and chicken. The rice is cooked in a rich tomato-based broth and seasoned with Cajun spices.

3. **Seafood Creole Rice Pilaf**: This seafood-centric dish features a medley of shrimp, scallops, and mussels cooked in a flavorful broth made with white wine, fish stock, and Creole seasoning. The rice is cooked in the same broth, absorbing the delicious seafood flavors.

Each of these Creole rice pilaf recipes is easy to follow and can be tailored to your own taste preferences. Whether you prefer a classic, jambalaya-inspired, or seafood-packed pilaf, you'll find a recipe here to satisfy your cravings.

Let's cook with our recipes!

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

Ingredients

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.

CREOLE RICE PILAF

Creole Rice Pilaf image

Perfect side for so many things....fish, chicken, pork or beef! The avocado and tomato even lets in lean toward accompanying a Southwest/Mexican meal!

Provided by Lynette !

Categories Rice Sides

Time 1h10m

Number Of Ingredients 16

Ingredients

2 1/4 c chicken broth
1/4 c chablis or other dry white wine
1/4 c butter
2 Tbsp butter
1 c long-grain brown rice, uncooked
1/4 c onion, finely chopped
1/4 tsp salt
1 1/4 c fresh mushrooms, sliced
2 Tbsp butter, melted
2 medium tomatoes, peeled, seeded, and diced
1 clove garlic, crushed
1/2 tsp dried whole oregano
1/4 tsp pepper
1 ripe avocado, peeled and diced
1 Tbsp lemon juice
1/2 tsp dried parsley flakes

Steps:

1. Combine chicken broth, wine, and 1/4 cup plus 2 tablespoons butter in a medium saucepan. Bring to a boil; add rice, onion, and 1/4 teaspoon salt. Cover; reduce heat, and simmer 45 to 50 minutes or until rice is tender and the liquid is absorbed.
2. Towards the last 10 minutes of rice cooking time, saute the mushrooms in 2 tablespoons melted butter in a medium skillet 3 minutes or until tender. Add tomato, garlic, oregano, and pepper; reduce heat, and simmer 5 minutes.
3. Combine avocado and lemon juice in a small bowl; toss gently. Add avocado to the rice mixture, tossing gently to combine. Sprinkle with parsley; toss gently. Serve immediately.

Tips:

To achieve the perfect texture for Creole rice pilaf, use a heavy-bottomed pot or Dutch oven and cook the rice over medium-low heat. This will allow the rice to cook evenly and prevent it from sticking to the bottom of the pot.
For a more flavorful dish, toast the rice in a little bit of oil before adding the liquid. This will help to bring out the nutty flavor of the rice.
Feel free to customize the recipe by adding your favorite vegetables, proteins, or herbs. Some popular additions include shrimp, chicken, bell peppers, and green onions.
If you don't have any Creole seasoning on hand, you can make your own by combining paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
Creole rice pilaf is a versatile dish that can be served as a side dish or a main course. It's also a great option for meal prep, as it reheats well.

Conclusion:

Creole rice pilaf is a delicious and easy-to-make dish that is perfect for any occasion. With its flavorful blend of spices and rice, it's sure to be a hit with everyone at the table. So next time you're looking for a tasty and satisfying meal, give Creole rice pilaf a try.