Rice is a mainstay in New Orleans cookery. For the holidays, celebrated New Orleans chef Frank Brigtsen dresses his up with green apples, raisins, and his Creole seasoning mix (recipe given below).
- Pork fat - 1/2 cup (drawn of the pig during cooking)
- Yellow Onion - 2 cups, diced
- Green Apples - 4 cups diced unpeeled, preferably Granny Smith
- Raisins - 3 cups
- Dry seasoning mix - 2 tablespoons (see recipe, following Cochon de Lait)
- Bay Leaf - 1
- Pork Stock - 6 cups (alt. chicken stock)
- Converted Rice - 4 cups
- Green Onion - 1 cup, chopped green tops only
- Brigtsen’s Dry Seasoning Mix
- Black Pepper - 4 tablespoons
- Salt - 3 tablespoons
- White Pepper - 2 tablespoons
- Paprika - 2 tablespoons
- Garlic - 2 tablespoons, granulated
- Cumin - 1 tablespoon, ground
Saute the onion in the pork fat until soft and translucent. Add the apple and raisins and cook, covered, until the apple is tender. Stir in the seasoning mix and bay leaf.
Pour in the stock and bring the mixture to a boil. Add the rice and cover the pan. Simmer over low heat for 17 minutes. Fold in the green onions and remove from heat. Keep covered and warm until service.
Brigtsen’s Dry Seasoning Mix
Combine all the ingredients. Store tightly covered at room temperature. Use as an all-purpose seasoning.