CREOLE FRIED RICE
Creole fried rice is a staple side Spring dinner dish. Depending on where you are from in the state of Louisiana Creole Fried Rice can contain shrimp, crawfish, sausage, ham or a combination of all four. What makes my Creole rice special is the addition of peas, carrots, toasted almonds, and I use yellow rice.
CREOLE FRIED RICE
1 (5 oz.) package cooked yellow rice, 2 tablespoons lard, 8 ounces andouille smoked sausage, 1 (8 oz.) bag frozen crawfish tails, 1/2 cup chopped red onions, 4 minced garlic cloves, 1/4 pound fresh chopped okra, 1 diced carrot, 2 celery stalks, diced, 1/4 small diced red bell pepper, 1 (15 oz.) can kidney beans, drained and rinsed, 2 tablespoons tomato paste, 1/2 teaspoon dried thyme, 1 tablespoon chicken bouillon with tomatoes powder, 1/8 cup chicken broth, 1/4 cup toasted slivered almonds, 1 bunch sliced green onions
Cook the rice according to the directions on the packages, substitute chicken broth for water. Refrigerate the rice, use cold rice for this recipe. In a heavy skillet add the lard, melt on medium high. Thinly slice the sausage and dump into the skillet with the hot lard. Saute the sausage until the edges are curled and browned. Add the onions, bell pepper, celery, crawfish, and garlic along with the dry seasonings. Continue to cook until the onions are translucent. Add the rice, beans, okra, peas, carrots, and chicken stock. Stir together and cook covered for another 7-8 minutes or until the stock is absorbed. Remove from the heat fluff the rice with a fork and sprinkle the almonds and green onions on top.
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Dan, yellow rice is saffron rice. There are several commercial yellow rice packets. Try one of these McCormick, Mahatma, Zatarain, Goya, or Vigo.