Home Cook Together. Celebrate Life.

FrenchAuthentic Cuisine

Riz à la Créole

Serves 4 to 6 Entree rice, Pasta & Rice

Riz à la Créole

Riz à la Créole is a beloved staple in the French Caribbean and Creole kitchens, where its inviting aroma is a familiar call to gather around the table. This dish, a staple of everyday cooking, reflects the vibrant culinary traditions of the region. It brings together a medley of flavors that are both comforting and bold, reminiscent of the home kitchens where it is lovingly prepared.

The dish should be a symphony of textures and tastes, with the tender rice absorbing the rich essence of crushed tomatoes and fragrant spices. The smoky depth of andouille or smoked sausage mingles with the crispness of green bell pepper and celery, creating a harmony that is both satisfying and robust. Each spoonful offers a taste of the Caribbean, direct and generous, just as a family cook would serve it.

Ingredients

  • 300 glong-grain rice
  • 400 gcrushed tomatoes
  • 1green bell pepper — diced
  • 1celery stalk — diced
  • 1onion — chopped
  • 2 clovesgarlic — minced
  • 200 gandouille or smoked sausage — sliced
  • 2 cupschicken stock
  • 1 tbspCajun or paprika spice blend

Method

  1. Begin by rinsing 300 g of long-grain rice under cold water until the water runs clear. This removes excess starch and helps achieve separate grains. Drain the rice well and set it aside.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of butter or oil over medium heat. Add the drained rice and toast it, stirring frequently, until the edges of the grains look translucent, about 3-4 minutes. This step enhances the nutty flavor of the rice.
  3. While the rice is toasting, finely chop 1 onion, 1 green bell pepper, and 1 celery stalk. Mince 2 cloves of garlic. Slice 200 g of andouille or smoked sausage into thin rounds.
  4. Once the rice is toasted, add the chopped onion, bell pepper, celery, and garlic to the pot. Stir them into the rice and cook for about 5 minutes, until the vegetables begin to soften and the onion turns translucent.
  5. Stir in 400 g of crushed tomatoes and 1 tbsp of Cajun or paprika spice blend. Mix well to coat the rice and vegetables with the spices, releasing their aroma.
  6. Pour in 2 cups of chicken stock and add the sliced sausage. Stir to combine, then bring the mixture to a gentle simmer. Cover the pot with a tight-fitting lid and reduce the heat to low.
  7. Cook the rice for about 15-20 minutes, or until the liquid is absorbed and the rice is tender. The rice should have a fluffy texture and the grains should be distinct.
  8. Remove the pot from the heat and let it steam with the lid on for an additional 5 minutes. This resting period allows the rice to finish cooking and absorb any remaining moisture.
  9. Fluff the rice with a fork to separate the grains and release steam. Taste for seasoning, adding more salt or spice if needed. Serve hot as a main dish or alongside roasted meat or vegetables, enjoying the rich, aromatic flavors of Riz à la Créole.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore French cuisine