Savory Rice Calas

1. Mix cooled cooked rice with flour, baking powder and salt.

2. Add chopped shrimp, crawfish, crabmeat or tasso, diced green onions, parsley and thyme.

3. Season with more salt, if desired, pepper and hot pepper sauce.

4. Add eggs and mix thoroughly.

5. Drop by spoonfuls into hot, deep fat (360 degrees) and fry until brown. Drain on paper towels and serve with Rémoulade Sauce for dipping.

Makes about 12 Calas


Rémoulade Sauce
Makes about 1 1/2 cups.

1 bunch green onions
1/2 bunch parsley
1 cup Creole mustard
1/2 cup olive oil
1 celery heart
4 tbls. paprika
1/2 tsp. cayenne
1 tsp. salt
Juice of 1 lemon

1. Combine green onions and parsley in food processor. Process together until finely minced. Add the remainder of the ingredients.

2. Serve over boiled shrimp on a bed of shredded lettuce or as dipping sauce for Savory Rice Calas.