Creole Mussels With Rice Recipes

TILAPIA MASALA WITH RICE

Steps:

• Bring the rice, 1 1/3 cups water and 1/4 teaspoon salt to a simmer in a saucepan over medium-high heat. Reduce the heat to low, cover and cook 15 minutes. Remove from the heat and add the peas; cover and set aside.
• Puree 1/2 cup yogurt, the garlic, ginger, lime juice, cumin, cayenne and 3/4 teaspoon salt in a food processor. Transfer all but 3 tablespoons of the mixture to a large bowl. Pierce the fish a few times with a fork and season with salt; add to the bowl and toss. Marinate 15 minutes.
• Preheat the broiler. Place the fish on a broiler pan; top with the marinade and butter. Broil until opaque, 6 to 8 minutes. Mix the remaining 1/4 cup yogurt, the cilantro, and salt to taste with the yogurt mixture. Serve the fish and rice with the yogurt sauce and lime wedges.

CREOLE BLACK-EYED PEAS AND RICE

Steps:

• Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
• Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.

SEAFOOD CREOLE

Steps:

• Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
• Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
• Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

CREOLE RICE

Steps:

• In a small saucepan, melt butter; add Creole seasoning and pepper. Cook over medium heat for 3 minutes. Stir in rice. Cover and heat through.

MUSSELS WITH RICE PILAF

Steps:

• If mussels are not clean, scrub them with brush and rinse in several changes of water. Debeard. Discard any mussels that are open if the shells will not close.
• Cook mussels in the wine in a non-aluminum pot for about 5 minutes, until they open. Discard any mussels that do not open. Strain mussel broth. Set aside mussels and keep warm.
• Whisk the tomato paste into the mussel broth and add enough water to make 3 cups of liquid.
• Meanwhile, saute onions in hot olive oil until onions are soft, in a pan large enough to hold all of the ingredients.
• Add the rice and reserved liquid and bring to a boil. Cover, reduce heat and simmer for about 20 minutes, until rice is tender. About 5 minutes before the rice is finished, add the pine nuts and currants.
• About one minute before the rice is finished, arrange mussels on top of rice. Sprinkle on parsley.
• To serve, arrange mussels on top of rice.

CREOLE SHRIMP AND RICE

Steps:

• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add shrimp and season with 1 teaspoon of the Creole seasoning. Saute for 2 minutes per side. Remove to a plate.
• Add remaining tablespoon oil. Saute the carrots for about 5 minutes, until just softening. Add the peppers, onion, celery and garlic. Cook for 5 minutes, stirring occasionally. Scrape up any browned bits in bottom of skillet.
• Add tomatoes and remaining Creole seasoning. Break up large tomatoes with the back of a wooden spoon. Simmer, covered, for 7 minutes.
• Stir in shrimp and heat through. Serve with cooked rice.

CREOLE BEANS AND RICE

Steps:

• Heat oil in large heavy saucepan over medium heat. Add onion, ham, jalapenos, and celery; cook until onion is tender, about 5 minutes. Stir in broth, rice, thyme, pepper, and cayenne. Simmer covered until liquid is absorbed, about 20 minutes.
• Gently stir in beans and heat through. Sprinkle with cilantro.