Comments on: Creole Boiled Rice Recipe

By: DAN

DAN — Fri, 28 Aug 2009 14:42:34 +0000

dude, didn’t know they called it creole rice!I’ve been boiling rice since the early 80’s while working in the Mississippi river on a tug boat!!!

By: Nola Cuisine Blog Archive Creole Boiled Rice Recipe | Cast Iron Cookware

Nola Cuisine Blog Archive Creole Boiled Rice Recipe | Cast Iron Cookware — Tue, 26 May 2009 23:12:01 +0000

[...] Nola Cuisine Blog Archive Creole Boiled Rice Recipe Posted by root 22 hours ago (http://www.nolacuisine.com) Figure on a much longer cooking time though after 15 minutes i turned up the i had to comment on the rice that the way my mother and grandmother powered by wordpress entries rss comments rss linoluna theme by Discuss | Bury | News | nola cuisine blog archive creole boiled rice recipe [...]

By: Nola Cuisine » Blog Archive » Cajun Catfish Courtbouillon Recipe

Nola Cuisine » Blog Archive » Cajun Catfish Courtbouillon Recipe — Sun, 17 May 2009 19:10:57 +0000

[...] Cajun Catfish Courtbouillon Recipe 1 lb of Catfish Fillets cut into 2 inch pieces 2 Tbsp Creole Seasoning 2 Tbsp Bacon drippings or vegetable oil 1 Medium Onion, Julienned 2 Stalks Celery, Julienned 1 small Bell Pepper, Julienned 1 Tablespoon Garlic, minced 1 Can Diced Tomatoes (14 1/2 oz.) or Same amount fresh from the garden if in season Fish Stock, Seafood Stock or water to cover, about 2-3 cups 2 Fresh Bay Leaves 2 Tbsp Fresh Thyme leaves 1/4 Cup Dark Roux Kosher Salt, Black Pepper, Cayenne to taste 3-4 dashes Peychaud Bitters (optional) 1 Tbsp Worcestershire Sauce 1 Tbsp Hot Sauce (I use Crystal) 3 Lemon Slices 2 Tbsp. Flat Leaf Parsley, Chopped 1/4 Cup Thinly sliced Green Onions 1 Recipe Creole Boiled Rice [...]

By: Nola Cuisine » Blog Archive » Fil&#233 Gumbo Recipe

Nola Cuisine » Blog Archive » Fil&#233 Gumbo Recipe — Sun, 17 May 2009 14:55:48 +0000

[...] Salt to taste, if necessary 2 Tbsp Italian Parsley, chopped 1/4 Cup Thinly Sliced Green Onions Creole Boiled Rice Fresh French Bread Filé Powder at the [...]

By: Nola Cuisine » Blog Archive » Chicken and Andouille Sausage Gumbo Recipe

Tue, 05 May 2009 19:13:21 +0000

[...] to taste, if necessary 2 Tablespoons Italian Parsley, chiffonade 1/4 Cup Thinly Sliced Green Onions Creole Boiled Rice Fresh French [...]

By: Tim

Tim — Wed, 29 Apr 2009 18:14:31 +0000

I used to cook rice this way but I’ve been baking my rice lately – it comes out perfect. I don’t like draining since I like to use stock to cook my rice in and don’t want any flavor going to waste …

By: Nola Cuisine » Blog Archive » Redfish Courtbouillon

Nola Cuisine » Blog Archive » Redfish Courtbouillon — Mon, 13 Apr 2009 03:04:25 +0000

[...] 2 bunches fresh Thyme, 1/2 of which tied tightly with butcher’s twine 1 Bay Leaf 1 Recipe Creole Boiled Rice as an [...]

By: New Orleans (Faraway, So Close): The Sad Tale of File Gumbo

New Orleans (Faraway, So Close): The Sad Tale of File Gumbo — Thu, 26 Mar 2009 22:56:51 +0000

[...] Serve with: Creole Boiled Rice [...]

By: Nola Cuisine » Blog Archive » Red Beans and Rice with Chaurice Sausage

Nola Cuisine » Blog Archive » Red Beans and Rice with Chaurice Sausage — Sun, 08 Mar 2009 23:04:46 +0000

[...] 2 Tbsp Duck Fat 2 Tbsp Creole Seasoning 1 Cup Onion, chopped 1/2 Cup Red Bell Pepper, chopped 1/4 Cup Celery, Chopped 1 Cup Andouille Sausage, Cubed 1/2 lb. Small Red Beans (soaked overnight or for at least a few hours) 1 Tbsp Fresh Garlic, Minced 1 Smoked Ham hock 3 1/2 Cups Chicken Stock (You could certainly use water) 3 Fresh Bay Leaves A bundle of fresh Thyme 2 Tbsp Homemade Worcestershire sauce 1 Tbsp Crystal Hot sauce 1/2 Cup Tomato Sauce (I learned this from Louis Armstrong’s Recipe) 1 Tbsp Italian Parsley, Finely Chopped 1/4 Cup Green Onions, thinly sliced on the bias 1/2 Recipe Creole Boiled Rice [...]

By: Nola Cuisine » Blog Archive » Chicken Fricassee Recipe

Nola Cuisine » Blog Archive » Chicken Fricassee Recipe — Sun, 08 Mar 2009 21:45:15 +0000

[...] For the Fricassee: 1 Cup Lard (home rendered), Bacon Drippings, Duck Fat or Vegetable Oil (if you must) 3/4 Cup Flour 2 Cups Onion, chopped 1 Cup Celery, chopped 1/2 Cup Green Bell Pepper, chopped 1/2 Cup Mushrooms, sliced 2 Tbsp Garlic, finely chopped 1/2 Cup Dry White Wine 1 Quart Chicken Stock, preferably homemade 1 Bay Leaf 1 Bundle of Fresh Thyme, tied together with butcher’s twine Kosher Salt, Black Pepper, Cayenne to taste 2 Tbsp Fresh Thyme, taken off of the stem and chopped 1 Tbsp Worcestershire Sauce 1 Tbsp Hot sauce 1/2 Cup Green Onions, thinly sliced 1 Recipe Creole Boiled Rice [...]