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“This all vegetable version of Louisiana's dazzling, famous Creole rice dish captures the color and excitement of the New Orleans great, annual Mardi Gras festival.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a large, heavy-bottomed pan over medium heat.
  2. Add the oil and cook the celery, pepper, onion and garlic for 7 minutes until lightly browned.
  3. Add the bay leaf and thyme and cook for 2 minutes longer.
  4. Add the stock, stir well, and bring to a boil.
  5. Meanwhile, trim off the tops of the okra stems.
  6. Add the okra, tomatoes, baby corn, and squash to the pan, reduce the heat, and simmer for 5 minutes.
  7. Then stir in the rice.
  8. Season with salt, pepper and cayenne to taste.
  9. Bring back to a boil, then reduce the heat to low and simmer gently for 20 minutes, stirring occasionally.
  10. Stir in the beans and parsley, and cook for 5 minutes more.
  11. When the rice is done, check the seasoning.
  12. Serve hot.

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