Beer, pineapple juice and Creole seasonings blend together for a sweet-heat shandy. This drink by Alba…Get Recipe
Bringing a Creole twist to an Italian treat! These Italian rice balls by Chef Ryan André are made with Creole flavors, stuffed with savory mozzarella, coated in breadcrumbs and deep fried … a perfect appetizer or side dish for your next meal.
4 Tablespoons Butter
1 Cup Small Yellow Onions, Diced
3 Tablespoons Garlic, Minced
1 Cup White Wine
2 Boxes Tony’s Creole Yellow Rice Dinner Mix
5 Cups Chicken Broth
2 Tablespoons Sugar
3 Tablespoons Parsley, Chopped
1 Cup Mozzarella, Shredded
3 Eggs, Beaten
1 Cup Romano Cheese, Grated
1 1/3 Cups Panko Breadcrumbs
1 Block (8 Ounces) Mozzarella
Oil for Frying
2 Cups Flour
1 Can (8 Ounces) Italian Panko Breadcrumbs
Make sure your hands are damp while forming arancinis to keep rice from sticking to your hands.
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