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Prairieville Rice

posted Dec 6, 2011, 4:54 PM by Unknown user
Jimmy L. Babin
Creative Cajun Cooking
The Chinese can't hold a candle to the
Cajun Style of rice
Servings: 150
Yield: 11 gallons
15 pounds Crawfish tails, chopped
10 pounds Yellow onions, chopped
1 #10 can Mushroom pieces
5 pounds Velveeta, cut up
20 pounds Extra long grain rice
4 cups CCC Etouffee mix
3 cups MAGIC SWAMP DUST
SEASONING
16 quarts Water
20 ounces rotel tomatoes
1 1/2 pounds butter
May be served as a side dish or alone as an entree'.

Copyright: Cookbook #1
  • Sauté' onions and MAGIC SWAMP DUST at medium fire, stirring & quenching sides of pot until golden brown.
  • Mix in the can of mushroom pieces & tomatoes,
  • Cook 5 minutes.
  • Pour in 14 quarts of water and add cheese. Bring to a boil stirring & scraping sides of pot melting the cheese.
  • Mix CCC ETOUFFEE MIX with the remaining 2 quarts of water, let stand 15 minutes & pour in the pot.
  • Pour in the rice stirring gently until it comes to a slow boil and let rice cook until nearly done.
  • Pour in crawfish tails and turn gently lifting the bottom to the top.
  • Using a very low fire, turn rice gently scraping bottom and sides of pot.
  • DO NOT stir to much to avoid making rice too gummy.
  • After rice has swollen and the water is gone, check by biting one grain to see if rice is done, then turn off fire.
  • Cover and let stand for 5 minutes. Raise the lid and turn the rice over once. Check by biting one grain.
  • Cover and let stand for 5 minutes before serving.
Service for 150 depending on
portion size.
UTENSILS NEEDED: #20
(12 1/2 gal.) Black Iron pot.



Per Serving (excluding unknown
items): 119 Calories; 9g Fat (67.0% calories from fat); 5g Protein; 5g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 429mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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