FALCON FAMILY RICE RECIPES

Comment:
These recipes have been collected from the Falcon Family Kitchens. The Falcon Rice Mill is one of two mills still owned by the original milling family in Southwest Louisiana. It is the mill that produces Cajun Country® rice brand.

CHICKEN FRICASSEE

Prep Time: 1 Hour
Yields: 6-8 Servings

Ingredients:
1 (3-4 pound) fryer chicken, cut into 8 pieces
4 cups water
½ cup powdered roux
1 cup diced onions
½ cup diced celery
½ cup diced bell peppers
3 cloves garlic, minced
1 tbsp Worcestershire sauce
2 tsps salt
1 tsp red pepper

Method:
In a large saucepan over medium-high heat, combine water and powdered roux. Add onions, celery, bell peppers, garlic, Worcestershire sauce, salt and pepper then cook 10 minutes. Add chicken and cook 20-25 minutes or until chicken is cooked completely. Serve over a steaming plate of cooked Cajun Country® Long Grain Rice.

PORK JAMBALAYA

Prep Time: 45 Minutes
Yields: 6 Servings

Ingredients:
1 pound diced pork steak, bone-in (link sausage may be substituted)
Slap Ya Mama® seasoning to taste
Italian salad dressing to taste
1 large onion, diced
3 celery ribs, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 cups chicken broth
1 cup Cajun Country® Medium Grain Rice
salt and ground black pepper to taste
fresh chopped parsley for garnish

Method:
Season meat with Slap Ya Mama® seasoning and marinade in Italian salad dressing. In a large sauté pan, brown pork well and remove from pan. Drain all but 2 tablespoons of oil from pan. Add onions, celery, bell pepper and garlic to pan and sauté until tender. Return meat to pan and add chicken broth. Cover and cook until meat is tender. Add Cajun Country® Medium Grain Rice and cook covered over moderate to low heat, stirring occasionally. Add more liquid if needed to cook rice. Season to taste with salt and black pepper. Garnish with parsley before serving.

CRAWFISH ETOUFFÉE

Prep Time: 45 Minutes
Yields: 4 Servings

Ingredients:
1 pound crawfish tails
½ cup butter
1 cup diced onions
½ cup diced bell peppers
2 cloves garlic, minced
1 tbsp white wine Worcestershire sauce
1 tsp salt
1 tsp red pepper
1 (10¾-ounce) can cream of mushroom soup
1 tbsp sliced green onions for garnish
fresh chopped parsley for garnish

Method:
In a large saucepan, melt butter over medium-high heat. Add onions, bell peppers and garlic and cook until translucent. Add Worcestershire sauce, salt, pepper and mushroom soup. Mix until soup is well blended. Add crawfish and cook 15 minutes, stirring occasionally. Garnish with green onions and parsley. If crawfish are unavailable in your area or are out of season, shrimp may be substituted. Serve over a plate of steaming Cajun Country® Long or Medium Grain Rice.

RED BEANS & RICE

Prep Time: 1 Hour
Yields: 4 Servings

Ingredients:
1 pound dry red beans
8 cups water
2 small onions, diced
½ bell pepper, diced
2 celery ribs, diced
2 cloves garlic, minced
1 bay leaf
1 pound smoked sausage, diced
salt and ground black pepper to taste

Method:
Soak beans overnight in water. The next morning, rinse beans at least twice. In a medium stockpot over medium-high heat, bring water and beans to a boil. Reduce heat to medium-low and cook completely. Meanwhile, in a large sauté pan cook onions, bell pepper, celery and garlic until translucent then add to beans. Add bay leaf and sausage then cook to desired consistency. Season to taste with salt and black pepper. Serve over any variety of steaming white Cajun Country® Rice.

CHICKEN & SAUSAGE GUMBO

Prep Time: 1 Hour 15 Minutes
Yields: 8 Servings

Ingredients:
1 (4-6 pound) chicken, cut into small pieces
1 pound smoked sausage, diced
8 cups water
1 cup powdered roux
1 cup diced onions
½ cup diced celery
½ cup diced red bell peppers
4 cloves garlic, minced
4 tsps salt
2 tsps red pepper
1 tbsp Worcestershire sauce
2 tbsps sliced green onions for garnish
fresh chopped parsley for garnish

Method:
In a 6-quart saucepan or stockpot, combine water, powdered roux, onions, celery, bell peppers and garlic. Bring to a boil and add salt, pepper and Worcestershire sauce. Cook for 20 minutes. Add chicken and sausage then cook 30 minutes more or until chicken is cooked thoroughly. Garnish with green onions and parsley before. Serve in a bowl over any variety of steaming Cajun Country® Rice.

CAJUN COUNTRY® POPCORN, MEDIUM, OR LONG GRAIN WHITE RICE

Prep Time: 30 Minutes
Yields: 4 Servings

Ingredients:
1 cup rice
2 cups water
1 tbsp butter
1 tsp salt

Method:
In a medium saucepan, combine water, butter and salt then bring to a boil. Stir in rice and return to a boil. Cover the saucepan, turn down the heat to medium-low and simmer for 20 minutes or until the rice is tender and all the water is absorbed.

CAJUN COUNTRY® LONG GRAIN BROWN RICE

Prep Time: 1 Hour
Yields: 4 Servings

Ingredients:
1 cup rice
2½ cups water
1 tbsp olive oil
½ tsp salt

Method:
In a medium saucepan, combine water, oil and salt then bring to a boil. Stir in rice and return to a boil. Cover the saucepan, turn down the heat to medium-low and simmer for 45 minutes or until the rice is tender and all the water is absorbed.