New Soul Creole Dirty Rice Recipes

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CREOLE-STUFFED SNAPPER AND CREOLE RICE



Creole-Stuffed Snapper and Creole Rice image

Nothing says, "Summer is here!" better than whole grilled snapper! This recipe is a staple in my household. My dad's family is from New Orleans, so of course we had to represent those flavors in this delicious seafood dish. We often serve it with steamed rice or to kick it up a notch, Creole rice.

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 26

2 tablespoons coarse sea salt
1 whole red snapper (3 to 4 pounds), gutted and scaled (see Cook's note)
Grapeseed or avocado oil, for the grill grates
1 lemon, sliced into rounds
4 tablespoons salted butter, softened
1/4 cup chopped celery
1/4 cup chopped green bell peppers
1/4 cup diced white onions
3 green onions, chopped
3 cloves garlic, minced
2 cups breadcrumbs
1 teaspoon lemon zest plus 1 teaspoon lemon juice
1 teaspoon kosher salt
1 teaspoon Creole seasoning or seafood seasoning
1 teaspoon dried thyme
1 teaspoon dried sage
1/4 teaspoon cayenne
1/2 pound andouille sausage, diced
1/3 cup drained stewed tomatoes
1/4 cup diced white onions
1/4 cup chopped green bell peppers
1 tablespoon salted butter, softened
1 tablespoon Creole seasoning or seafood seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
2 cups cooked long-grain rice

Steps:

  • For the red snapper: Rub the coarse sea salt generously on the inside and outside of the red snapper. Place in the refrigerator for 20 minutes.
  • Lightly oil the grill grates and heat the grill to 300 degrees F.
  • For the creole stuffing: Heat a cast-iron skillet on the grill over direct heat. Add 2 tablespoons of the butter. Once melted, add the celery, bell peppers and white and green onions and cook until softened and browned, 5 to 7 minutes. Add the garlic and cook 1 to 2 additional minutes.
  • Combine the breadcrumbs, lemon zest and juice, kosher salt, Creole seasoning, dried thyme, dried sage, cayenne and remaining butter in a bowl and mix until well blended. Add the sauteed vegetables to the stuffing mixture and mix. Set aside.
  • Wipe off the salt from the red snapper and stuff it with the stuffing mixture. Secure it with cooking twine (remember to remove the twine before serving). Place the lemon rounds on the grill and place the red snapper atop the rounds. Grill until the flesh is opaque, about 25 minutes.
  • For the creole rice: Saute the andouille sausage, stewed tomatoes, white onions, bell peppers and butter in a cast-iron skillet on the grill over direct heat until lightly browned and shiny, 5 to 10 minutes. Add the Creole seasoning, dried thyme and dried sage to the skillet and stir. Add the cooked rice and stir until uniform in appearance.
  • Place the stuffed red snapper onto the rice and serve.

CREOLE DIRTY RICE - CLEAN EATING



Creole Dirty Rice - Clean Eating image

This is out of the May/June 2010 Clean Eating magazine. If you like heat double the amount of Cajun seasoning and add some cayenne pepper to taste. Cooking time does not include overnight soaking of bean. See note if you want to use canned red beans. Nutritional info per 1-cup serving: Cal: 292, Total Fat: 2g, Carbs: 53g, Fiber: 4g, Protein: 15g, Sodium: 427 mg, Cholesterol: 7mg from the magazine.

Provided by teresas

Categories     One Dish Meal

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup brown rice
7 ounces lean turkey sausage, smoked, deli fresh
olive oil flavored cooking spray
1 medium yellow onion, diced
1 green bell pepper, cored, seeded and diced
3 garlic cloves, mined
8 ounces dried red beans, soaked overnight in water in a covered pot
1 bay leaf
2 tomatoes, preferably Roma, cored, seeded and finely chopped
1 1/2 teaspoons cajun seasoning
sea salt, to taste
pepper, to taste
4 tablespoons fresh cilantro, minced

Steps:

  • Cook brown rice according to package directions. Remove from heat and set aside.
  • In a medium-size pot, cover sausage with about 3 inches of water. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain and let cool for 5 minutes before slicing sausage.
  • Heat a large pot over medium-high heat. Mist with cooking spray and add onion, green pepper and garlic. Saute for about 5 minutes or until vegetables are cooked through. Drain soaked beans and rinse with cold water. Add beans, bay leaf and 3 cups water to pot with vegetables. Bring to a boil, then let boil for 20 minutes before reducing heat to medium-low. Cook until beans are soft, stirring occasionally and adding more water as it evaporates, about 2 hours. When beans are cooked through and water has reduced to less than 1 cup, add tomatoes and cook for at least 15 more minutes.
  • Remove bay leaf. Stir in Cajun seasoning, (and cayenne pepper if using), cooked rice and sausage and cook for about 10 minutes. Season with salt and pepper and garnish with cilantro before serving.
  • Tip: Since red beans can give your Creole Dirty Rice a dark hue, you can keep your soaked beans and rice mixture separate and mixing them together just before serving.
  • Note: If using canned beans make sure to rinse and drain them well before using. You will only need to warm them up for about 5 to 10 minutes instead of cooking them for 2 hours. And , you can reduce the water from 3 cups to 1/2 cup.

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