These cakes are perfect pairing for gumbo, sautéed shrimp or crawfish for it tastes like a Creole risotto. You can find popcorn rice in any supermarket, but if you don’t find it, simply use any aromatic rice.
List of ingredients
• 4 Tbs. butter
• 2 ribs celery, chopped fine
• 1 green pepper, chopped fine
• 1 medium onion, chopped fine
• 1 cup raw rice
• 1-2/3 cups fish stock or 1 cup chicken stock and 2/3 cup water
• 1 tsp. table salt
• 1/2 lb. cooked, shelled crawfish tails
1 Melt butter in a saucepan.
2 Add the celery, onion and green pepper and mix for 2 minutes.
3 Stir with rice and add fish or chicken stock and water. Add salt and bring to boil.
4 Cover and simmer for 20 min until rice gets tender.
5 Chop the crawfish and stir.
6 Whir in a food processor to chop the mixture and form cakes by hands. You should get 7-8 cakes. Put them on a baking sheet lubricated with butter.
7 Before serving heat in the oven, preheated to 350°F for 17-20min.
You can also try with this German potato salad