9,227 riced recipes

This creamy SPAM a la King turns a can of SPAM into a rich, velvety stovetop dinner with mushrooms, green peppers, and pimiento in a buttery cream sauce. Serve over puff pastry shells, rice, or toast for a quick comfort meal.

You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup.

Easy chicken Creole with cooked chicken in a tomato-paste sauce with onions, green pepper, garlic, and Tabasco. A 25-minute Louisiana-style weeknight dinner over rice.

Classic Louisiana shrimp Creole built on a dark roux with the holy trinity, tomatoes, and bay leaves. Simmered low and slow for deep, soulful flavor, served over rice.

Veal and mushroom ragout with leeks, bacon, artichoke hearts, and dry vermouth braised in a casserole. A hearty French-inspired stew served over rice.

Curried chicken simmered with tomatoes, green peppers, and raisins in a savory broth. Served over rice, this weeknight curry comes together with pre-cooked chicken.

Shrimp curry made with freshly ground whole spices, tomato, ginger, and finished with lime juice. A South Indian-style shrimp curry served with rice and mango chutney.

Honey lemon chicken grilled over charcoal then finished in the oven with a sticky glaze of honey, Worcestershire, and lemon juice. Serve over rice for a crowd.

Salmon étouffée simmers canned salmon in a dark Cajun roux with onions, shallots, garlic, celery, tomato purée, and Tabasco. Pantry-friendly Louisiana classic over hot rice.

Sauteed shrimp with ancho chiles and 25 cloves of garlic in olive oil, finished with lime juice and fish stock. A bold, smoky 20-minute shrimp dinner served over rice.

Flour-coated chicken livers cooked in butter with white wine, ketchup, and onion using the microwave. A quick 25-minute liver dinner with a tangy wine sauce, served over rice.

Slow cooker pepper steak with beef strips browned and simmered in soy sauce, ginger, and onion, then finished with fresh tomatoes and green peppers. Served over rice or noodles.

Shrimp curry simmered in a butter-based sauce with chopped apple, tomatoes, ginger, and curry powder. A mild, fruity curry served over rice or stuffed into warm rotis.

Three-ingredient banana condiment with lemon and raisins simmers into a thick, jammy spread for jolof rice. Make it ahead and store for weeks of West African flavor.

Rich wild duck gumbo built on a dark roux with smoked sausage, the holy trinity, stewed tomatoes, and cayenne heat. Ladle it over rice for a true Louisiana supper.

Cajun chicken etouffee with singed onions, the holy trinity, and a dry roux simmered into a thin, flavorful gravy. Served over rice, this Louisiana classic brings bayou flavor home in about an hour.