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Narrow Results You've Selected: Recipe Cajun/Creole Rice Remove all Source Saveur (4) Difficulty Medium (3) Course Main Course (4) Side Dish (1) Season Fall (1) Winter (1) Technique Saute (3) Broil (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Rice"; var omni_prop8 = "Topic:Recipe,Cuisine:Cajun/Creole,Main Ingredient:Rice"; var omni_pageName="saveur:"+omni_prop12; 09/12/2012 Red Beans and Rice In New Orleans, this Creole classic was traditionally served on Monday—laundry day—the idea being that a cook could leave her beans and rice simmering for hours on the stove while she went about her washing. Issue #150 12/16/2009 Crawfish Étouffée A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp. Issue #126 03/08/2009 Maque Choux and Shrimp This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans. Issue #119 01/17/2007 Quail Jambalaya The ultimate “come-as-you-are” dish, jambalaya employs whatever food is handy—in this case, quail. Issue #4