Lewis & Clark's Creole Rice Recipe - Cooking Index
Lewis & Clark's Creole Rice Recipe - Cooking Index
Seafood base paste and chicken base paste add lots of flavor to these recipes. They also incorporate all the salt that is needed. We found chicken base paste in the soup aisle at Dierberg's in a brand called Better Than Bouillon. (The chicken base paste can be substituted for seafood base paste, if necessary, Marcos says, but the gumbo will have less of a seafood flavor.) Allen's Warehouse Market, 8543 Page Avenue, carries frozen lobster, shrimp or clam base.
Courses: Side dish, Soup| 1 1/2 teaspoons | 7.5ml | Butter |
| 1/4 teaspoon | 1.3ml | Yellow onion - chopped (large) |
| 3 oz | 85g | Diced green bell pepper - (abt 2/3 cup) |
| 2 oz | 56g | Diced pimento - (abt 3 tbspns) |
| 6 oz | 170g | Tomato paste |
| 3/4 oz | 21g | Diced pickled jalapenos - (abt 2 tbspns) |
| 3/4 teaspoon | 3.8ml | Ground red (cayenne) pepper |
| 1/4 teaspoon | 1.3ml | Ground black pepper |
| 5 1/2 oz | 156g | Chicken base paste (see note) - (1/2 cup plus 2 tspns) |
| 2 cups | 320g / 11oz | Uncooked white long-grain rice |
| 1 | Water |
Preheat oven to 350 degrees. In a 9- by 13-inch pan or glass dish, combine butter, onion, green bell pepper, pimento, tomato paste, jalapenos, ground red pepper, black pepper, chicken base, rice and water. Stir until ingredients are evenly mixed.
Bake about 45 minutes or until rice is tender but not dry.
Stir again; serve.
This recipe yields 12 to 15 servings.
Source:
Susan Wolfe on the http://www.eclix.net Food BB
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