Best 4 Riz Creole Recipes

**Discover the vibrant flavors of Louisiana with our collection of authentic Creole rice recipes.**

Indulge in the rich culinary heritage of New Orleans with these diverse dishes that showcase the unique blend of Creole seasoning and aromatic ingredients. From the classic Creole Jambalaya, a medley of rice, succulent shrimp, tender chicken, and the "holy trinity" of Creole cuisine (onions, celery, and bell peppers), to the hearty Creole Shrimp Etouffee, featuring a velvety sauce made with tomatoes, onions, and bell peppers, and bursting with the flavor of plump shrimp.

Explore the zesty flavors of Creole Dirty Rice, a one-pot dish combining rice, ground beef, pork, and a medley of vegetables, all seasoned with a flavorful blend of Creole spices. For a vegetarian delight, try the Creole Vegetable Jambalaya, a vibrant dish packed with an array of fresh vegetables and infused with the essence of Creole seasoning.

Each recipe is carefully curated to provide a culinary journey through the heart of Louisiana, allowing you to recreate these iconic dishes in the comfort of your own kitchen. Embrace the bold flavors and aromas of Creole cooking and embark on a culinary adventure unlike any other.

Here are our top 4 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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

DIRI AK DJON DJON (HAITIAN BLACK MUSHROOM RICE)

Diri ak Djon Djon (Haitian Black Mushroom Rice) image

The name "diri djon djon," is the Haitian Creole term for black mushroom rice. This flavorful dish was taught and brought to me by my Haitian husband. It's so good. We make it at the least, every 2 weeks! He says I now make it better than him! Serve with a side of boiled plantains (bannann peze).

Provided by Calixtes Bon Vivre

Categories World Cuisine Recipes Latin American Caribbean

Time 50m

Yield 8

Number Of Ingredients 15

Ingredients

1 cup canola oil
1 Scotch bonnet chile pepper, chopped
2 cubes black mushroom-flavored bouillon (such as Maggi® Djon Djon)
1 cube chicken bouillon (such as Maggi®)
1 cube seasoning bouillon (such as Maggi®)
2 tablespoons crushed red pepper
2 tablespoons onion powder
2 tablespoons kosher salt
2 tablespoons ground black pepper
1 tablespoon ground thyme
3 tablespoons minced garlic
2 cups frozen lima beans
2 (14 ounce) cans coconut milk
6 cups water
3 cups uncooked jasmine rice

Steps:

Heat oil in a large pot over medium heat. Add Scotch bonnet pepper, bouillon cubes, red pepper, onion powder, kosher salt, black pepper, and thyme; cook and stir until cubes dissolve. Add garlic and saute for another 4 minutes. Turn up heat to medium-high; stir in lima beans and cook for 4 minutes. Pour in coconut milk and bring to a boil; stir until mixture turns black.
Meanwhile, bring water to a boil in another pot. Stir in rice and let boil for about 10 minutes. Turn heat down to medium and mix in coconut milk mixture; cook for about 7 minutes more. Reduce heat to low.
Place a clean dishcloth over the pot. Put a lid over the top and allow to steam for at least 15 to 20 minutes. Uncover and serve.

Nutrition Facts : Calories 866.8 calories, Carbohydrate 92.7 g, Cholesterol 0.2 mg, Fat 49.6 g, Fiber 11.5 g, Protein 17.1 g, SaturatedFat 20.8 g, Sodium 1759.1 mg, Sugar 4.7 g

PIERRE FRANEY'S RIZ CREOLE

Pierre Franey's Riz Creole image

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.

Provided by Chef Kate

Categories Long Grain Rice

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

6 cups water
salt & freshly ground black pepper
1 1/2 cups long grain rice
1 1/2 tablespoons butter
1 1/2 teaspoons lemon juice, fresh

Steps:

Bring the water to a boil in a heavy sauce pan and add salt and rice.
When the water returns to a boil, allow it to boil vigorously for exactly 17 minutes (these French chefs!).
Drain in a colander; run under very hot water and drain again.
Add the butter, salt and pepper to taste, sprinkle with the lemon juice and toss until the grains are coated.
Voila!

Nutrition Facts : Calories 194.6, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 27.5, Carbohydrate 37.1, Fiber 0.6, Sugar 0.1, Protein 3.3

Tips:

Use long-grain rice: This type of rice is less likely to clump together and will result in a fluffy, flavorful dish.
Rinse the rice before cooking: This will remove any starch from the rice, which can make it gummy.
Cook the rice in a flavorful liquid: This could be water, broth, or even coconut milk. The liquid will add flavor to the rice and help it cook evenly.
Do not stir the rice while it is cooking: Stirring the rice can break up the grains and make the rice mushy.
Let the rice rest before serving: This will allow the rice to absorb all of the liquid and flavors. Fluff the rice with a fork before serving.

Conclusion:

Creole rice is a versatile and delicious dish that can be served as a side dish or main course. It is easy to make and can be customized to your liking. With its bold flavors and unique texture, Creole rice is a surefire hit at any gathering. So next time you're looking for a flavorful and easy-to-make dish, give Creole rice a try!