Congratulations to Our Louisiana Rice Recipe Winner!
It has been such a blast cooking in the kitchen with Louisiana Rice. We asked you to send in your best recipes using Lousiana Rice and we picked three random recipes to try and recreate. The grand prize for your efforts in the kitchen is a wonderful Gift Basket from Tubbs Cajun gifts packed with yummy Louisiana Rice products along with a $250 gift card for groceries. Tela Smith submitted her Fried Sausage and Rice Eggrolls and that recipe is what scored her the awesome gift basket and gift card. Congratulations Telah Smith, keep cooking with Louisiana Rice and coming up with delicious one of a kind recipes! In case you missed Telah's recipe check it out below:
Fried Sausage and Rice Eggrolls from Tela Smith
Cook time: 30 minutes
Prep time: 30 minutes
Servings: about 15 egg rolls
What you'll need:
- 1 pound pork sausage
- 1 1/2 cups chopped celery
- 1 medium onion, chopped
- 2 cups of Louisiana rice (we used the dirty rice), cooked to package directions
- 1/2 teaspoon red pepper flakes
- 2 teaspoons your favorite Cajun Season
- eggroll wrappers
- cooking oil
- 1/4 cup water
- Chicken broth
- 1 can of cream of celery
Tela Smith was pretty clear with her instructions and we followed them to a T!
"Brown and crumble sausage in a medium-size skillet over medium heat. Add celery, onion and red pepper when sausage is halfway done. Cook until sausage is no longer pink and veggies begin to look translucent. Drain any grease. In another skillet, add 1 inch of oil over medium-high heat to 350. While oil is heating, in a large heavy pot, bring chicken broth to boil. Add Cajun season and cream of celery. Stir until mixed. Add meat mixture and cooked rice to the soup mix. Stir well and remove from heat. Turn wrappers so that corners are pointing up and down. Spoon the desired amount of mix about halfway down egg-roll wrapper. Dip finger or small brush in water and wet edges of the wrapper. Fold the bottom corner up and over mix. Next, fold 2 sides over, then roll up the rest of the way. You know oil is ready when a piece of wrapper fries instantly when dropped into the oil. Carefully place eggrolls into grease and let turn golden brown. Turn and cook on another side. Drain on paper towels. I like these plain or with a good tiger sauce or brown gravy. Prep time, cook time and servings will vary depending on adeptness in the kitchen and how full you make each roll."