Jun 212018

Here is a take on the traditional sweet calas. The addition of the protein of your choice makes this a great traditional New Orleans appetizer.

2 cups Cooked Rice

6 tablespoons Flour

2 teaspoons Baking Powder

1/4 teaspoon Salt

Chopped Shrimp, Crabmeat, Tasso or Andouille, to taste

3 to 4 Green Onions, thinly sliced

Pinch of Parsley and Thyme

Creole Seasoning to taste

Hot Sauce, to taste

2 Eggs

Preheat deep fryer to 360℉.

Keep rice mixture cool (below 70℉) or it might not hold together when frying. Mix rice, dry ingredients and whichever meat you choose to use together in a bowl. Add eggs and mix thoroughly. Drop by tight spoonfuls into fryer and fry until brown. Drain on paper towels and serve while hot. Use your favorite dipping sauce for an added flavor burst.


Good Cooking, Good Eating and Good Living!!!



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

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