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dinner
Louisiana Gumbo with Okra
Rich, spicy stew with roux, sausage and okra over rice.
⏱ 70 min🔥 420 kcalMedium
★4.8(2,200)
15 recipes using rice — Burgers, BBQ, mac & cheese and comfort food classics.
These 15 american rice recipes are ready in about 97 minutes on average, with 420–590 kcal per serving, and 13% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
American cooking is a melting pot of comfort food — from slow-smoked barbecue to skillet classics, big on bold, crowd-pleasing flavour. When American cooks work with rice, they reach for butter, smoked paprika, brown sugar, mustard, hot sauce and good stock, and the techniques that come up most across these recipes are simmering, boiling, steaming and sautéing.
The everyday grain for half the planet — a neutral base that soaks up the flavours around it, from pilafs to fried rice. In this collection it's most often cooked with celery, garlic, cajun seasoning, green bell pepper, chicken stock and andouille sausage. The dishes here span american classics ready in as little as 54 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Dirty Rice is the highest-rated dish in this collection at 4.9★ from 5,900 ratings.
Rich, spicy stew with roux, sausage and okra over rice.
Classic American Creole Jambalaya recipe.
Classic American Crawfish Étouffée recipe.
Classic American Hoppin John recipe.
Classic American Cajun Rice recipe.
Classic American Dirty Rice recipe.
Tomato-based Creole red jambalaya with sausage, chicken, and shrimp over rice.
Dark-roux Louisiana gumbo thickened and finished with file powder.
One-pot Cajun rice with chicken, andouille, and the holy trinity.
Creamy slow-simmered red beans with andouille over white rice.
Gulf shrimp smothered in a buttery blond-roux Cajun gravy.
Louisiana's one-pot rice dish — andouille sausage, chicken and the holy trinity browned hard, then simmered with rice and stock until every grain absorbs the flavor.
The legendary Creole green gumbo of Holy Thursday — at least seven leafy greens slow-simmered with smoked pork into a deep, mineral-rich Lenten stew over rice.
Cajun crawfish smothered in a blond roux, the holy trinity, and sweet tomato — served over fluffy white rice with a slick of melted butter on top.
Hearty Creole rice dish with andouille sausage, shrimp, chicken and the holy trinity of Cajun cooking.
Choose by use: long-grain (basmati, jasmine) for fluffy, separate grains; short-grain for risotto and sushi where stickiness is wanted. Aged basmati cooks longer and fluffier.
Rinse until the water runs clear to wash off surface starch and prevent clumping. The absorption method — a fixed water ratio, lid on, then a 10-minute steam off the heat — gives reliable results.
A gluten-free carbohydrate staple; brown and wild varieties keep the bran for extra fibre, B vitamins and minerals.
Most of these 15 American rice recipes are ready in around 97 minutes from start to finish. The quickest, Creole Jambalaya, takes about 54 minutes, while the slower-cooked dishes run up to 195 minutes.
Across this collection they range from about 420 to 590 kcal per serving, averaging 499 kcal — Louisiana Gumbo with Okra is the lightest option at 420 kcal.
Cajun Rice is a great place to start — it's rated easy and comes together in about 116 minutes. 13% of the recipes here are beginner-friendly.
In these recipes, rice is most often paired with celery, garlic, cajun seasoning, green bell pepper, chicken stock and andouille sausage. American kitchens also lean on butter, smoked paprika, brown sugar, mustard, hot sauce and good stock.