Savory Calas with Remoulade

Yields: approximately 18 calas

Ingredients

• 2 cups cooked rice

• 6 tablespoons flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 2 eggs

• 1 tablespoon hot sauce

• 3 bunches of thinly sliced green onions

• 4 – 6 tablespoons of the savory ingredient of your choice:

  • crab

  • crawfish

  • chopped, boiled shrimp

  • tasso

  • diced andouille

  • etc.

Directions

In a bowl, mix the rice and flour, baking powder, and salt and mix thoroughly. Add the eggs and hot sauce. When thoroughly mixed, drop by spoonfuls into hot deep fat (360 degrees) and fry until brown. Remove from oil with a slotted spoon and drain on paper towels. Serve hot with remoulade sauce for dipping.

Remoulade Sauce

• 1 cup Creole mustard

• 1 bunch green onions

• 1 celery heart with tops

• 1/2 bunch parsley

• 1/2 cup olive oil

• 4 T paprika

• 1/2 tsp. cayenne

• 1 tsp. salt

• juice of one lemon

Directions

Combine green onions, celery and parsley in food processor. Process together until finely minced. Add the remainder of the ingredients. Serve as dipping sauce for the savory calas.