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Cajun corn and perfect rice recipe

Boatman
Boatman Posts: 854
edited November -0001 in EggHead Forum
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]CajunCorn.jpg[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.
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Comments

  • gdenby
    gdenby Posts: 6,239
    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

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  • Dawgtired
    Dawgtired Posts: 667
    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.

    If we ever forget that we are One Nation Under God, then we will be a nation gone under.

    Ronald Reagan

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  • Boatman
    Boatman Posts: 854
    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.

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  • mojopin
    mojopin Posts: 200
    Boatman,[p]Thanks I'm going to try this with tonights dinner![p]-Jill
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  • East Cobb Eggy
    East Cobb Eggy Posts: 1,162
    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
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