Creole Rice
Rice is a common ingredient in Cajun and Creole cooking, but sometimes you want to serve rice as a side dish with an entree. A quick roux gives this an authentic flavor and rich texture.
Creole Rice
Ingredients
- 1.5 cups dry white rice
- 4 cups chicken or beef stock depending on your entree
- 3 Tbsp butter
- 3 Tbsp flour
- 1/2 a yellow onion chopped
- 1 bell pepper chopped
- 2 stalks celery chopped
- 2 cloves of garlic minced
Instructions
- Chop the onion, pepper and celery and have them in a bowl ready to add.
- Bring 3 cups of the the stock to a boil, and then add the rice. Cook until done.
- Heat a skillet and melt the butter. Once the butter is melted, add the flour and stir continuously until the roux takes on a peanut butter color.
- Add the chopped onion, pepper and celery to the roux – this will both cook the vegetables and will stop the roux from getting over done. If it starts to get to thick or sticky, you can add some additional oil to the mix.
- Once the vegetables are mostly done, you can add the garlic.
- Add the remaining cup of stock to the roux and vegetables, and stir until thick. Add some additional water or beer if it’s still too thick.
- Add the cooked rice and stir through the roux & veggies.
- Garnish with fresh chopped chives and/or fresh chopped parsley.
Notes
Creole Grilled Chicken served over Creole Rice, with some good Cajun hot sauce to bring the heat.