Creole Rice I

Creole Rice I Recipe - Bold Flavors of Sausage, Onion, Tomatoes, Peas, and Rice from USA

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Creole Rice I is a flavorful and satisfying dish that combines smoked sausage, stewed tomatoes, peas, and Spanish-flavored seasoned rice. This dish is easy to prepare and perfect for a quick weeknight meal.

History

Creole Rice is a traditional dish that originated in the Creole cuisine of Louisiana. It combines influences from French, Spanish, African, and Native American culinary traditions. The dish typically features a mix of meats, vegetables, and spices, creating a rich and flavorful meal.

Ingredients

0.75 lb (340 g) of smoked sausage, sliced into 0.5 inch thick pieces
1 medium onion, chopped
1 can (14.5 oz / 411 g) of stewed tomatoes
1 package (10 oz / 283 g) of frozen peas, partially thawed
1 package (4-6 oz / 170 g) of Spanish-flavored seasoned rice mix, prepared according to package directions

How to prepare

Heat a large nonstick skillet over medium-high heat until it is hot.
Add the sausage and onion.
Cook and stir for 3 to 5 minutes, or until the sausage is browned and the onion is tender.
Stir in the tomatoes and peas.
Bring the mixture to a boil, then reduce the heat, cover, and simmer for 5 to 7 minutes, or until the peas are thoroughly cooked.
Stir in the rice and cook for 2 to 3 minutes, or until the mixture is thoroughly heated.

Variations

Substitute the smoked sausage with chicken or shrimp for a lighter option.
Add Cajun seasoning for a spicier flavor.
Use brown rice instead of Spanish-flavored seasoned rice mix for a healthier alternative.

Cooking Tips & Tricks

Be sure to partially thaw the frozen peas before adding them to the dish to ensure they cook evenly.

- Adjust the seasoning to your taste by adding more or less of the Spanish-flavored seasoned rice mix.

- Feel free to customize the dish by adding other vegetables such as bell peppers or okra.

Serving Suggestions

Serve Creole Rice I hot with a side of cornbread or a green salad for a complete meal.

Cooking Techniques

The key cooking techniques for Creole Rice I include browning the sausage and onion, simmering the vegetables, and heating the rice mixture thoroughly.

Ingredient Substitutions

Use any type of sausage or protein of your choice.

- Substitute the stewed tomatoes with diced tomatoes or tomato sauce.

- Use any type of seasoned rice mix or cook plain rice with your favorite spices.

Make Ahead Tips

Creole Rice I can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Garnish Creole Rice I with chopped parsley or green onions for a pop of color. Serve in a large bowl or on individual plates for a beautiful presentation.

Pairing Recommendations

Creole Rice I pairs well with a glass of sweet tea or a cold beer. For a complete meal, serve with a side of collard greens or corn on the cob.

Storage and Reheating Instructions

Store any leftovers of Creole Rice I in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Creole Rice I contains approximately 350 calories.

Carbohydrates

Creole Rice I is a carbohydrate-rich dish due to the rice and peas. Each serving contains approximately 45 grams of carbohydrates.

Fats

The smoked sausage in Creole Rice I adds a significant amount of fat to the dish. Each serving contains approximately 15 grams of fat.

Proteins

The smoked sausage is the main source of protein in Creole Rice I. Each serving contains approximately 12 grams of protein.

Vitamins and minerals

Creole Rice I is a good source of vitamins and minerals, particularly vitamin C from the stewed tomatoes and peas. It also contains iron and potassium from the sausage and rice.

Alergens

This recipe contains meat (sausage) and may not be suitable for those with meat allergies. It may also contain gluten depending on the brand of Spanish-flavored seasoned rice mix used.

Summary

Creole Rice I is a balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a satisfying meal that can be enjoyed as part of a healthy diet.

Summary

Creole Rice I is a delicious and comforting dish that combines smoked sausage, stewed tomatoes, peas, and Spanish-flavored seasoned rice. With a mix of flavors and textures, this dish is sure to become a family favorite. Enjoy this hearty meal for a taste of Creole cuisine at home.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Creole Rice. It was a warm summer day in New Orleans, the air thick with the scent of spices and the sounds of jazz music drifting through the streets. I was wandering through the bustling French Quarter, taking in the sights and sounds of the city when I came across a small, cozy restaurant tucked away in a quiet corner.

The aroma of Creole spices wafted out of the kitchen, drawing me in like a magnet. I couldn't resist peeking my head in and catching a glimpse of the chef in action. He was a tall, wiry man with a mischievous twinkle in his eye and a flair for dramatic gestures as he tossed ingredients into a steaming pot with practiced ease.

I watched in awe as he cooked up a big batch of Creole Rice, a dish I had never heard of before. The rich, earthy scent of the spices filled the air, making my mouth water in anticipation. I knew I had to try this dish for myself.

After the chef finished cooking, I mustered up the courage to approach him and ask for the recipe. To my surprise, he grinned and handed me a scrap of paper with the ingredients and instructions scrawled in a messy script. He told me to cherish it, to make it my own, and to share it with others.

I left the restaurant that day with a spring in my step and a newfound sense of purpose. I couldn't wait to try my hand at making Creole Rice in my own kitchen. I gathered the ingredients, including fragrant spices like paprika, cayenne pepper, and thyme, as well as a mix of vegetables and protein to add depth and flavor to the dish.

As I chopped, sautéed, and simmered, I felt a sense of connection to the chef and the generations of cooks who had come before me. I could almost hear the strains of jazz music and the laughter of diners as they enjoyed this beloved Creole classic.

When the dish was finally ready, I took a tentative bite and was transported back to that tiny restaurant in the French Quarter. The flavors were bold and complex, a symphony of tastes that danced on my tongue. I knew I had found a recipe worth cherishing and sharing with others.

Over the years, I have made Creole Rice countless times, each batch a little different from the last as I experiment with new ingredients and techniques. I have shared the recipe with friends and family, passing on the tradition of Creole cooking to the next generation.

As I sit here now, reflecting on that fateful day in New Orleans, I am grateful for the chance encounter that led me to discover this recipe. It has become a beloved part of my culinary repertoire, a taste of the vibrant and diverse culture of the Crescent City that I hold dear in my heart.

And so, I will continue to cook and share Creole Rice, honoring the memory of that chef and the spirit of New Orleans that inspired me to create something truly special. It is a recipe that has brought me joy, connection, and a sense of belonging, and for that, I am forever grateful.