What Is Creole Style Rice?

Series Summary

Creole cuisine is a style of cooking originating in Louisiana that combines French, Spanish, French Caribbean, African and American style cooking. Similar to the other Louisiana classic style, Cajun food, Creole cuisine is both rich and spicy. However, creole cooking focuses much more on natural ingredients and doesn't rely as heavily on the Acadiana influence of Cajun but rather sticks closer to classical European style dishes. One of the staples of creole cuisine is creole style rice. Served on the side, on top, and even sometimes inside different creole food, a good creole style rice recipe is a must have for any aspiring creole chef.

In this free video series, watch as master Creole and Cajun chef Karl James teaches how to cook creole style rice. Learn the ingredients for the creole rice recipe, how to mix the seasoning, how to cut onions, bell peppers, celery, and garlic, how to brown ground beef, how to mix the soup and the rice in, and how to bake and serve the creole style rice. This classic creole cuisine has never been easier thanks to the amazing expert at Expert Village, so watch, enjoy, and start cooking!

Video Transcript

"This is Karl James owner of Creolesoul catering located in Round Rock, Texas and on behalf of Expert Village I'm here to show you a creole style rice dish. Okay the dish we are going to do today is a creole style dirty rice basically we are going to substitute ground beef for the chicken liver normally go into a dirty rice dish a lot of people don't really care for the taste of liver. This receipt is really simple we are going to use our holly trinity of bell pepper, onion and celery. Of course we are going to adjust and play with the heat a little bit with the Serrano bell peppers and we are going to use some elements and items right out the can a couple of soups that we are going to use to achieve that flavor that we want and that is cream of chicken, cream of mushroom, and French onion soup we are going to use those to work into our base to give that flavor. Anyway that is what we are going to do today and lets get started. "