-----Gumbo--------.
Follow recipe on gumbo base container to
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
igh heat until soft. Add rice and saffron; stir 2 to
Prepare Crawfish Cream: Sprinkle the crawfish with the Creole Seasoning and
trips.
For the Basmati Rice: In a 2-quart heavy
Sift together dry ingredients.
Beat egg yolks, milk and vegetable oil until blended.
Add to dry ingredients and beat until blended.
Stir in crawfish, rice and green peppers.
Beat egg whites until stiff, but not dry, then fold into batter.
Add Tabasco sauce to taste.
Drop batter by tablespoonfuls into deep, hot fat (375\u00b0).
Fry until golden, 3 to 4 minutes, turning once. Drain on paper towel and serve with cocktail sauce or tartar sauce. Makes 24 puffs.
Melt butter over medium heat in a large, heavy bottomed Dutch oven.
Add celery, onion, bell pepper, garlic, and Creole seasoning. Saute for 10 minute.
Add corn and cook for 15 minute.
Add crawfish tails and cook for an additional 15 minute
Gently stir in cooked rice and mix thoroughly.
Remove from heat. Add salt and cayenne to taste. Finish with the chopped green onions.
Saute seasoning in butter until soft.
Add tomatoes and steam 10 minutes, covered.
Cook rice according to directions.
Add soup to tomato mixture and blend in.
Combine crawfish, rice and mixture in casserole and top with 1/2 to 1 cup shredded Cheddar cheese. Bake at 350\u00b0 for 30 to 40 minutes until bubbly.
Sift together dry ingredients.
Beat egg yolks, milk, and vegetable oil until blended.
Add to the dry ingredients and beat just until blended.
Stir in crawfish, rice, and green pepper.
Beat egg whites until stiff but not dry.
Fold into batter.
Add Tabasco to taste.
Drop batter from tablespoon into deep, hot fat 375\u00b0F
Fry until golden and puffy, 3 to 4 minutes; turn once.
Drain on paper towels.
Serve with garlic aioli.
Sift all dry ingredients.
Beat egg yolks, milk and oil until blended.
Add to dry ingredients and beat until blended.
Stir in crawfish, rice, pepper and onions.
Beat egg whites until stiff, but not dry.
Fold in batter.
Add pepper to taste.
Drop batter from tablespoon into fat.
Place all ingredients in the rice cooker and stir until distributed.
Cook as if you were cooking rice in your rice cooker.
Do not open and stir during cooking process.
Cook onions, bell pepper and celery in butter until tender. Add mushroom soup and Worcestershire sauce, stirring gently.
Stir in crawfish, rice, salt and pepper.
Pour into buttered casserole. Sprinkle bread crumbs on top.
Bake, uncovered, in preheated 350\u00b0 oven for 25 to 30 minutes.
large scoop of Rumbi rice, a scoop of hot vegetables
hrough
Add already cooked rice
Stir quickly until sauces
high heat.
Dump rice in heat and stir
Add 1 Tablespoon oil to a large pan and saute the dry rice for 2 minutes over medium high flame then add the chopped onion, sweet pepper and cilantro and saute another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). This is also the recipe for Tico rice used in favorites like tamales and Gallo Pinto.
ighest temperature.
Add the rice to the boiling water. Swirl
asmati rice according to my \"Persian Rice\" recipe. When you add the rice to
Mix everything, except rice and shrimp, in large skillet, stirring occasionally.
Boil gently, uncovered, until celery is nearly tender (about 30 minutes).
Stir in shrimp; boil until shrimp are cooked, but still tender (about 5 to 10 minutes).
Cook rice as directed, omitting margarine or butter.
Serve shrimp on rice.
Yield:
4 servings; 215 calories per serving.
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute.
Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
Add in the cilantro and fluff rice with a fork.