Cajun corn and perfect rice recipe

Boatman

Someone asked, so here they are:[p]Cajun Corn:
1/4 cup butter
1 tablespoon minced garlic
3 cups fresh or frozen corn
5 teaspoons Creole seasonong
2 tablespoons chopped fresh Italian parsley
Toss the butter in a skillet and add the garlic. Cook until soft. Dump in the corn and stir in the Creole seasoning. Cook for several minutes, add the parsley, stir and enjoy. Enough for 4[p][p]Perfect Rice:
2 cups water
1 tablespoon olive oil
1 teaspoon kosher salt
1 tablespoon minced garlic
1 cup long grain rice
Combine water, olive oil, salt and garlic in a saucepan and bring to a boil. Put the rice in a sieve and rinse under running water until the water loses it's milky look and runs clear. Add the rice to the boiling water, cover and reduce to a simmer. Cook 20 minutes. Feeds 4[p]From the Dinosaur Barbque Cookbook.

gdenby

Boatman,[p]Is Creole seasoning a brand, or onions, bell peppers and celery, etc.? Having never been closer than 500 miles to Louisiana, its not so obvious to me.[p]Thanks,
gdenby

Dawgtired

gdenby,
I would assume he's talking about something like Tony Chachere's Creole seasoning since what you are talking about is usually referred to as the trinity.

Boatman

Boatman,
Creole Seasoning:

1/2 cup paprika
1/2 cup granulated garlic
1/4 cup granulated onion
3 tablespoons black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1/4 cup dried oregano
1/4 cup dried thyme
2 teaspoons ground cumin
2 tablespoons sugar

Mix in a bowl and store in a glass container with a tight lid.

mojopin

Boatman,[p]Thanks I'm going to try this with tonights dinner![p]-Jill

East Cobb Eggy

Boatman,[p]I made the Cajun corn this evening. I think I might have gone a little heavy on the Creole.[p]Despite that, it was great. I really enjoyed it.[p]I made it with some smoked drumsticks using Dizzy Pig rubs.[p]Greg