Rice Festival Cookbook 2010 by LSN WEB

Post-Signal October 14-16, 2010

The Crowley

74th International Rice Festival - Rice & Creole Cookbook

First South Farm Credit

3206 S. LA. 13 Between Crowley & Kaplan 783-3954

407 North Church Jennings 824-2661

Congratulations to the 74th International Rice Festival!

Evangeline Bank & Trust Co. employees: left to right seated, Anthony Douget, Michael McBride, standing second row; Jana Newman, Francis Henderson, Bobbie Miller, Patricia Quibodeaux, Jodie Robbins, Denise Miller, third row; Denise McClure, Delphine LeJeune, Jeff Dore, Debra Suire, Carla Thevis, Shelly Rodman, Chalasie Kibodeaux. Missing are Lois Thevis and Roberta Trahan.

Our compliments to the Rice Capital of the world and to a fabulous 74th International Rice Festival.

425 North Avenue G â&#x20AC;˘ Crowley, LA â&#x20AC;˘ 783-0412

RICE & CREOLE cookbook ●

Table of Contents Honoree . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Dedication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 President’s Welcome . . . . . . . . . . . . . . . . . . . . . . . 4 Board of Directors . . . . . . . . . . . . . . . . . . . . . . . . . 5 2010 Rice Festival President . . . . . . . . . . . . . . . . . 6 Rice Farmer of the Year . . . . . . . . . . . . . . . . . . . . 7 Junior Rice Farmer of the Year . . . . . . . . . . . . . . 11 2009 Rice Festival Queen’s Welcome . . . . . . . . . 12 Rice Queen’s Favorite Recipe . . . . . . . . . . . . . . . 13 2009 Junior Rice Festival King and Queen . . . . . 14 2009 Senior Citizen Queen . . . . . . . . . . . . . . . . . 16 Grand Parade Marshal . . . . . . . . . . . . . . . . . . . . 20 Children's Parade Marshal . . . . . . . . . . . . . . . . . 21 Miss Crowley’s Favorite Recipe . . . . . . . . . . . . . 22 Miss Crowley Pageant Winners . . . . . . . . . . . . . 24 Post-Signal General Manager’s Note . . . . . . . . . 26 Rice Festival Schedule . . . . . . . . . . . . . . . . . . . . 28 Chef de Riz Champion Recipe . . . . . . . . . . . . . . 30

Tri-Color Winners . . . . . . . . . . . . . . . . . . . . . . . . . 32 Adult Rice & Meat . . . . . . . . . . . . . . . . . . . . . . . 42 Adult Rice & Seafood . . . . . . . . . . . . . . . . . . . . . 50 Adult Rice Salad/Vegetables . . . . . . . . . . . . . . . 58 Adult Rice Dessert . . . . . . . . . . . . . . . . . . . . . . . 66 Teen Rice & Meat . . . . . . . . . . . . . . . . . . . . . . . . 78 2009 Rice Festival Queen’s Pageant . . . . . . . . . 84 Teen Rice & Seafood . . . . . . . . . . . . . . . . . . . . . . 90 Teen Rice Salad/Vegetables . . . . . . . . . . . . . . . . 98 Teen Rice Dessert . . . . . . . . . . . . . . . . . . . . . . . 110 Intermediate Rice & Meat . . . . . . . . . . . . . . . . . 116 Intermediate Rice & Seafood . . . . . . . . . . . . . . 123 Intermediate Rice Salad/Vegetables . . . . . . . . . 126 Intermediate Rice Dessert . . . . . . . . . . . . . . . . . 130 Children Rice & Meat . . . . . . . . . . . . . . . . . . . . 135 Children Rice & Seafood . . . . . . . . . . . . . . . . . . 139 Children Rice Salad/ Vegetables . . . . . . . . . . . . 141 Children Rice Dessert . . . . . . . . . . . . . . . . . . . . 145

2009 Rice Cookery Hostesses & Volunteers . . 149 2009 Rice Cookery Judges . . . . . . . . . . . . . . . . 150 2009 Street Scene . . . . . . . . . . . . . . . . . . . . . . . 151 2009 Poker Run . . . . . . . . . . . . . . . . . . . . . . . . 152 2009 Frog Jockey Queen . . . . . . . . . . . . . . . . . 153 2009 Rice Festival Parades . . . . . . . . . . . . . . . . 154 Rice Festival Queen & Miss Crowley . . . . . . . . 156 2009 Classic Car Show . . . . . . . . . . . . . . . . . . . 158 2009 Rice Eating Contest . . . . . . . . . . . . . . . . . 159 2009 Accordion & Fiddle Contest . . . . . . . . . . . 160 2009 Fair Fun & Millworkers Honored . . . . . . . 161 2010 Rice Festival Dancers . . . . . . . . . . . . . . . . 162 2009 Rice Threshing . . . . . . . . . . . . . . . . . . . . . 163 2009 Rice Entertainment . . . . . . . . . . . . . . . . . . 164 2010 Rice Festival Poster . . . . . . . . . . . . . . . . . 166 2009 Visiting Queens . . . . . . . . . . . . . . . . . . . . 167 Farewell to Harvest . . . . . . . . . . . . . . . . . . . . . . 168

Advertisers Acadia Parish Farm Bureau Insurance Service........................................... 89 Acadia Parish Farm Bureau Women’s Committee.......................................57 Acadia Parish Police Jury.................................. 43 Acadia Parish Tourist Commission................... 33 Acadiana Printers.............................................121 Acadiana Smile.................................................. 39 Acadiana Seamless Gutters.............................. 69 Agriliance Distribution......................................109 AJ Toups & Son..................................................41 Allstate Insurance Co. - Brent Benson............. 111 AT&T................................................................... 65 Aurora’s Flowers & Gifts, Inc............................. 59 Bank of Commerce & Trust Co............................. Inside Front Cover Bank of Gueydan............................................... 99 Bayou Silk Screening........................................ 117 Bertrand Rice....................................................101 Bier’s Pharmacy................................................ 117 Borden’s, Inc.....................................................115 Brammer Machine Shop...................................109 Brandt Implement...............................................75 Brandt’s Jewelry................................................ 89 Broussard, Poche, Lewis & Breaux CPA.......... 77 Bunge North America.......................................105 Cajun Mart........................................................109 Cajun Propane..................................................109 Cajun Pool Boy.................................................. 89 Cajun Way Restaurant...................................... 117 Camelot Place.................................................... 53 Cannon Family Medicine Clinic......................... 95 Carmichael’s Cashway Pharmacy......................27 Carriere Construction.........................................67 Chef Bobby & Dot Catering............................... 77 Chef Paul Prudhomme’s Magic Seasoning.......37 Chiropractic Wellness Centers of Acadiana....105 City of Crowley.................................... Back Cover City of Scott........................................................81 Coleman’s Sausage........................................... 49 Crescent Crown Distributing..............................91 Crowley Art Association.....................................57 Crowley Automotive .........................................115 Crowley Grain Drier, Inc.................................... 117 Crowley Main Street.......................................... 59 Crystal Rice Heritage Farm .............................101 Dailey’s Fence Co. ............................................ 59

DI’s Restaurant ................................................119 Don Shetler Chevrolet - Buick Inc. ................... 45 Don’s Country Mart .......................................... 79 Dr. Craig Brammer, Optometrist ...................... 77 Dr. John H. Wise.................................................61 Dr. J. D. Elfert, Jr., LLC ......................................61 Dugas, Soileau, and Breaux ............................. 61 Duhon Funeral Home LLC .................................97 Elton Drier...........................................................37 Falcon Rice Mill.................................................107 Farmers Rice Milling ..........................................19 First Investment Service.....................................17 First National Bank.............................................17 First South Farm Credit...................... Front Cover Foreman Window Tinting .................................113 Frog City Travel Plaza.......................................105 Frog Festival .....................................................121 G & J Mobile Home & RV Supplies .................. 93 Geesey-Ferguson Funeral Home.....................119 Gowan Company ...............................................81 Guidry’s Electrical ............................................103 Healthworks Gym & Spa ....................................15 Helena Chemical Co.......................................... 93 Home Health Care 2000 ...................................91 Horizon Ag .........................................................73 John Pac ............................................................51 Ken’s Electrical A/C & Heating Service .............97 Klondike Aviation LLC .....................................103 Lafayette Schools Federal Credit Union............87 Lake Air Service................................................105 Landry Aero Division .......................................101 LeBlanc’s Mobile Home Movers , LLC ..............97 LeLeux’s Flying Service....................................113 Lewis Flying Service ........................................107 Libby Air Conditioning Company ....................119 Lou Ana Vegetable Oil .......................................71 Louisiana Farm & Ranch ................................... 39 Louisiana Rice Growers Association................ 55 Louisiana Rice Mill, LLC ....................................25 McMakin Financial............................................119 MedSource Home Health Care......................... 95 MeMe’s Lil Rascals Day Care ..........................107 Memories & BB’s Antiques............................... 111 Mosquito Control Contractors, Inc....................67 Notre Dame High School .................................121 OUPAC Financial Services................................ 59 Park Avenue Cleaners .......................................97

Pat’s Electric Service......................................... 79 Photography by Edward.................................... 95 PJ’s Grill ...........................................................121 Pumpelly Oil Co................................................ 111 Rayne Guest Home ........................................... 35 Rayne Rice Mill ................................................. 99 Regional Nutrition ............................................. 93 Representative Jack Montoucet........................57 Rice Belt Distributors, Inc. ................................25 Rice Palace ......................................................167 Rice Tec............................................................. 83 Richard Flying Service, Inc............................... 99 Ruddock’s Bakery .............................................31 Salvador’s Jewelers .........................................113 Savoie’s Foods ...................................................81 Schilling Distributing Inc. ...................................87 Seaport Coffee ................................................. 77 Senator Dan Morrish .........................................57 Sheriff Wayne Melancon .................................. 43 Shetler-Corley Motors .............Inside Back Cover Southern Rice Drier..........................................103 Southern Tire & Appliance ...............................113 Southwind Assisted Living ............................... 63 Southwind Nursing & Rehab ............................ 63 Special T Ice ..................................................... 79 Steve Miller & Son Appliance, A/C, & Heating Repairs ...................................31 Studebaker’s Restaurant Bar & Casino ..........107 Sugarland Exterminating & Chemical Co. ....... 49 Suire’s Front End Alignment ............................ 99 Terral Seed Company ........................................27 Texas Rice Festival ............................................31 The Best Stop Supermarket ............................ 69 The Evangeline Bank and Trust Co. .................47 The Floor Trader ...............................................103 The Wright Group ............................................ 29 Thibodeaux Electric .........................................101 Thornwell Warehouse Association .................. 79 Town of Duson .................................................. 69 Trahan Architect ................................................81 Triple “S” Service ..............................................61 USA Rice Federation ......................................... 9 Vincent Flying Service .......................................41 Welsh Irrigation ................................................ 111 What A Girl Wants ............................................ 89 Wilturner Funeral Home ...................................115

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2010 Rice Festival Honoree

The 74th International Rice Festival has named Bobby Hanks of Crowley as its 2010 Rice Festival Honoree. Hanks was born and raised in Rayne and attended elementary school at Rayne Catholic Elementary and graduated from Notre Dame High School. He then went on to attend college at LSU and USL majoring in finance and graduating from USL with a bachelor’s degree in business administration. After graduating from Bobby college, he worked for several years with Rayne State Bank before moving into the rice business. Hanks and a few other investors acquired their first rice mill in Mermentau in October 1999. Rice milling in the early 2000’s was a very challenging business with many mills having closed their doors or sold since then. In an effort to increase their efficiency, the group acquired their second rice mill in Eunice during 2003. This acquisition allowed the business to grow the size of the milling operation and open up new export markets. Hanks was able to expand the milling operation even further into domestic markets by acquiring Supreme Rice Mill in 2007. And in June of this year he acquired the old Dore’ Rice Mill in Crowley. In 2008, the mill achieved an “excellent” rating by the American Institute of Baking (AIB) which allowed the company to expand its domestic customer base. He says the company strives every day to provide the best quality products and services to customers in the U.S. and around the world. Since acquiring that first mill in 1999, Hanks has overseen the continued growth of Louisiana Rice Mill into the largest rice milling operation in the state of

Louisiana which currently employs over 150 people and is ready to serve the market needs of rice farmers statewide. Hanks truly believes farmers and mills must work together to improve the overall viability of the local rice industry. The mill co-exists with farmers as their access point to the U.S. and world rice markets. In realizing how challenging rice farming can be, he and his staff strive daily Hanks to not only improve and expand the farmer’s pricing options, but also to work with the farmer to improve their bottom-line profitability. Hanks says, “without the rice farmer, there is no need for rice mills, so we must continue to find better ways to work together.” Hanks has been very active in the leadership of the U.S. rice industry. He has been a board member of the USA Rice Millers Association since 1999 and was elected the chairman of the board in 2009 and is currently serving in that capacity. He is the chairman of the Louisiana Agricultural Commodities Commission, vice chairman of USA Rice Federation International Promotions, vice chairman of USA Rice Government Affairs and a board member of the USA Rice Federation. Hanks is a member of the Crowley Chamber of Commerce and serves on the Advisory Board of Home Bank. He is a proud member of St. Michael’s Catholic Church. Hanks is married to the former Mollie Cassedy of Crowley and together they have three children, Matthew, Nicholas and Isabelle. His hobbies are hunting, fishing and playing golf.

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2010 Cookbook Dedication It is with great pride rewarding than you can that the Crowley Postever imagine.” Signal staff and manAside from juvenile agement dedication the court, Harrington’s juris2010 edition of the Rice dictions also included Creole and Cookery civil, criminal, and trafCookbook to retired fic courts. Crowley City Judge Another thing Barrett Harrington. Harrington enjoyed The ever-popular Judge about his time on the Harrington retired from bench in Crowley was the bench on December becoming familiar with 31. He had held the the people who have office for the past 26 come through his court years. and becoming friends An avid horsewith them in some man, Crowley’s judge, instances. Harrington was also “It’s almost like I the color bearer for the have a report card of American flag during how I did walking down the Rice Festival Grand the street,” he once said. Parade for many years. Obviously, durHarrington has pracing his 26 years on the Judge Barrett Harrington ticed law for 48 years bench, which is the lonsince graduating from gest anyone has served Tulane in 1962. An in his position, Judge Alexandria native, he was offered jobs in Morgan Harrington has become close with a number of pubCity and Crowley upon leaving college. lic officials. His gratitude towards the officials he To him the choice was obvious. has worked was evident in the people he wanted to “I moved to Crowley in 1962 after being hired thank at his retirement ceremonies. by Judge Edmund Reggie and decided that this was “Some really good mayors have served during home,” said Harrington. “I love it here and will my tenure Isabella delaHoussaye, Robert Istre, and never leave.” I’d really like to thank Greg Jones,” he added. “One He was elected City Judge in 1982 and has of the first things he did upon taking office was to held the position ever since. In his last election he volunteer to renovate my office.” received 75% of the vote. “Thanks to all the Chiefs of Police - Al Gibson, While on the bench Judge Harrington also rel- Harry Courville, Don Alleman, and K.P,” he said. ished the opportunity to help out the younger “They have just been great.” citizens of Acadia Parish in juvenile court, which he “Also Sheriffs Kenneth Goss and Wayne claims is his favorite part of being a judge. Melancon have been great,” Harrington added. He once had a young man approach him who had Harrington has been married to wife Liz for 51 to stand trial in his court as a juvenile. He told Judge years and they have two children, Barrett “Rhett” Harrington that the experience in his courtroom was Harrington Jr. and Mary Kathryn Harrington Peltier instrumental in changing his life. and seven grandchildren. “I really enjoyed the opportunity to help out young Again, congratulations to Judge Barrett people who have made mistakes,” said Harrington. Harrington on having the 2010 cookbook dedicated “To see them years later, especially the ones who in your honor for the dedicated service you gave to have developed into productive citizens is more your hometown of Crowley.

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Welcome

Hello and welcome to the 74th International Rice Festival! I would like to invite you to downtown Crowley to celebrate the rich agricultural heritage of our wonderful rice industry. As you walk through our streets enjoying the sights, smells and flavors that make up this unique festival, remember the many hard working farmers whose labors we are celebrating this weekend. This festival is in honor of the rice crops that supported our hometown for many years it is the largest and oldest agricultural festival in the state. I have a great passion for the Rice Festival; as President and volunteer I will continue to work hard to help the festival continue to grow and be the best in years to come. Thank you to the International Rice Festival Board of Directors, City of Crowley, and to the many wonderful volunteers who give freely of their time, hard work and dedication to ensure the festival goes off without a hitch. Walk, eat and enjoy the 74th International Rice Festival on October 14, 15 and 16, 2010.

Albert Leleux President

Past Festival Honorees 1946 - J.M. Jenkins

1967 - George Luthke

1989 - Jean Royby Vincent

1948 - C.J. Freeland, Sr.

1969 - Howard Alderson

1991 - Raymond Hensgens

1947 - Frank Godchaux 1949 - W.M. Reid

1950 - J.E. Broussard 1951 - W.M. Hoyt

1952 - Mrs. May Hayes

1953 - Dr. J.N. Efferson 1954 - Alonzo E. Udell

1955 - Cong. T.A. Thompson 1956 - W.D. Smith

1957 - C.A. Brewer

1958 - Nelson Jodon

1959 - Harry G. Chalkley 1960 - William Hinkle

1961 - Leonard B. Ellis

1962 - R.E. Schlicher and Justin Wilson

1963 - Joseph Doré

1964 - Mrs. Salmon Wright, II 1965 - August A. Busch, II 1966 - Makota Saito

1968 - Gov. Edwin W. Edwards 1970 - Henry M. Beachell

1971 - Cong. Otto E. Passman 1972 - Gordon E. Doré

1973 - William J. Cleveland 1974 - H. Rouse Caffery 1975 - J.P. Gains

1976 - Cong. John Breaux

1977 - Dr. T.H. (Ted) Johnston 1978 - Jack M. Kaplan

1979 - Wayne G. Robertson 1980 - Winston Atteberry 1981 - J.B. Broussard 1982 - Lewis C. Hill

1983 - Ben A. Baldwin

1984 - Macon D. Faulkner 1985 - Steve Gabbert

1986 - Charles R. Godchaux 1987 - Dr. Charles Bollich 1988 - Marcel J. Damiens

1990 - Harold (Rod) Rhodriguez 1992 - Bill Goldsmith 1993 - Charles Miia

1994 - Leonard Hensgens

1995 - Linda G. Zaunbrecher 1996 - William A. Doré 1997 - Nolan J. Guillot 1998 - Curtis E. Wolf 1999 - Chris John

2000 - Joseph A. Musick 2001 - John R. Denison 2002 - John L. Creed

2003 - A.B. “Al” Doré, III 2004 - Mary Reid

2005 - Mona and Charles Trahan 2006 - James William Warshaw 2007 - Jimmy Hoppe

2008 - Jackie Loewer

2009 - Steve Linscombe 2010 - Bobby Hanks

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Festival Board of Directors

J.C. Webb President-Elect

Brady Williams Vice President

Gene Williams General Chairman

Executive Board of Directors Gene Williams - General Chairman Glynn Mayard - Co-Chairman Albert Leleux - President 2010 Janet Hebert - President 2009 Blane Faulk - President 2008 Jay Suire - President 2007 Bradley LaCombe - President 2006 Doris Reiners Sec./Treas. - Pres. 2002 J.C. Webb - President-Elect Brady Williams - Vice President Roxie Viator - Festival Coordinator Board of Director Members Angie Abshire Theresa Ardoin Robby Barousse Dean Bergeaux Carolyn Bertrand Supt. John Bourque Nettie Breaux Larry Broussard Jo Cart Barrett Courville Romona Credeur Melanie F. Daigle L.J. and Edith Dailey Willie Mae Dailey James Etta David J. Elliot Doré Lonie Douget Mike DuBois Kathy Duncan Mike Dupuis Connie Falcon

Glynn Mayard Co-Chairman

Blane and Brittany Faulk Louby Faulk Angie Fay Janet Fontenot Chief K.P. Gibson Chellie Goudeaux Harold Gonzales Ann Gossen Mary Graboski Randy and Vanessa Harris Blake and Celeste Henry Janet Hebert Mayor Greg Jones Bradley and Linda LaCombe Lauren Lacombe David LeDoux Shirley LaFleur Albert and Elizabeth LeLeux Stephen LeLeux Millie Matte Glynn and Marie Mayard Sheriff Wayne Melancon Rose Menou Wade “Bud Man” Miller Ray and Stella Morgan Betty Morris Tola Myers Connie Nutt Dolores Nutt Amy Pastor Mike and Alice Pastor Troy and Karen Perry Delilah Perusin Antoinette Pete Gil Pinac

74th

Doris Reiners Sec./Treasurer

Gilles and Ruthie Piron Cephronia Prather Mike and Pam Prather Dr. Ezora J. Proctor Tom Regan Doris Reiners Harriette Reiners Tessa Richard Nettie Romero Sadie Shamsie Angela Shreve Patty Simon Skip Smith Jeremy Spell Josh Spell Kevin and Lynn Spell Paul and Barbara Spell Audrey Spencer Jay Suire Mark and Carol Tall Brent and Amanda Theunissen Brian Toney Sid and Elisabet Trahan Larry and Esther Trahan Jody Viator Kira Viator Adrianne Vidrine Harry Walker J.C. and Suzy Webb Norma Weekly Deborah Whiting Brady and Erin Williams Gene Williams Kevin and Tracy Wirtz

International Rice Festival October 2010

Roxie Viator Festival Coordinator

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RICE & CREOLE cookbook

2010 Rice Festival President

“Who Dat Talk’n’ Bout Eat’n Some Rice?” Albert is honored to serve the 74th International Rice Albert Festival as President this year. He has been an active volunteer for the past 17 years working on the Cajun Country Rice Sound Stage and in the capacity of Chairman for the last five years. Al has been married to the former Elisabeth Zaunbrecher for 28 years who shares his love of the Rice Festival by serving as an active volunteer herself. They are the proud parents of two sons; Matthew and his wife Kelly and Steven. Steven serves as a board member and works tirelessly beside his Dad on the Cajun Country Rice Sound Stage. In addition to his commitment to the International Rice Festival, Al was a member of the Louisiana High School Baseball Association for 22 years. He also volunteered at the Crowley Recreation Department for 25 years and Redemptorist Catholic School as a baseball, soccer and basketball coach as well as officiating at numerous sporting events. Al is also a member of the Crowley Town Club. Having been born and raised in Crowley Al has grown up surrounded by family involved in the Rice industry, including those who both farmed and worked in the milling of rice. Family and friends are still today working to keep the rice industry growing. He appreciates their tenacity in

keeping the industry going in spite of the struggles all farmers are facing and is proud to do his part in supporting and promoting rice throughout Leleux Louisiana. In his spare time Al enjoys cooking for family and friends and is proud to hand the tradition down to his sons, who are becoming masters of rice and gravy in their own right. Al would like to offer many thanks to Janet Hebert, Gene Williams, Glynn Mayard, J.C. Webb, Brady Williams and Roxie Viator for their confidence and support in allowing him to be able to keep the International Rice Festival growing and moving forward to bigger and better times. Thanks also to Blane Faulk and Jay Suire for their belief in his ability to continue the traditions of the Rice Festival. And it is with heartfelt thanks to the many volunteers who give untiringly of their time and effort to work to make this festival the success it is. The International Rice Festival is the oldest, largest and best agricultural festival in the state and with your continued support will continue to grow, so thank you to all who support the International Rice Festival. Al would like to welcome everyone to the 74th International Rice Festival in his historic hometown of Crowley, LA.

Thanks and enjoy! Al LeLeux

RICE & CREOLE cookbook ●

Rice Farmer of the Year Glenn Simon of Morse, has been “Being able to grow 10,000 pounds chosen as Farmer of the Year for the of rice per acre consistently would 2010 International Rice Festival slated make Southwest Louisiana competitive for the weekend of October 14-16, with all other rice producing states. 2010, as announced by Albert LeLeux, The longer warm climate allows us festival president. the potential for growing a successful Being raised and surrounded by second crop,” says Simon. agriculture, this fourth generation Soybeans in his area benefit greatly farmer’s destiny was developed at a from being grown on raised beds. His young age. beans are drilled on 68” beds with 15” It all began in Kaplan where Simon spacings. Beds are pulled as early as grew up and was raised on the family possible allowing for minimum till farm. Simon graduated from Kaplan planting into a high moisture bed. High in 1974. He pursued and earned This allows for an extended planting a B.S. degree in agronomy from window reducing unplanted acres. McNeese State University in 1978. He Simon has implemented a software Glenn Simon served as Agronomy Club president program sponsored by Syngenta Rice Farmer of the Year and was also selected as Outstanding called Land DB. It is a very effective Agronomist. In 1980 he received an tool that allows you to easily track agriculture education certification cost from field to field throughout the from ULL, formerly the University of Southwestern growing season. It provides a detailed summary of input Louisiana. However, production agriculture had the costs, allowing you to evaluate your profit potential. apparent influence on his young life. He has given back to an industry that has been good to Simon’s farm has grown to 1800 acres of rice and 1700 him. He presently serves as Acadia Parish’s FSA Committee acres of soybeans. He has also planted wheat when the Chairman and has been involved with that agency stemming market presents the opportunity. Conservation is a very back to the 1980’s when he served on the financial board of important factor in his farm. Laser leveling is an ongoing the FHA. He also finds working with the LSU Ag Center practice with the ultimate goal being that every acre farmed Rice and Soybean Advisory Board beneficial and rewarding. is precision leveled. Diesel powered engines that drove Louisiana Rice Council, Acadia Rice Growers, Vermilion water wells have been replaced with electric motors and Rice Growers, and Louisiana Rice Growers Association are variable transmissions to provide a cleaner and cheaper also part of his agenda. He also serves on the advisory panel source of energy. Minimum tillage is now implemented for Ricetec Seed. because of the new technology developed in rice varieties Aside from agriculture, he has a devotion to education and that originated at the LSU Rice Experiment Station. school activities. He has served as President of Estherwood “Those scientists have created a new standard for Elementary PTC, coached basketball for many years at growing rice that allows us to be competitive with other rice Estherwood Elementary and Redemptorist Catholic, and producing states,” says Simon. actively participated in the Notre Dame Athletic Booster His rotation is one year rice followed by one year Club. Simon has also served as an advisory council member soybeans. He believes this rotation will help preserve the of Midland Vocational Agriculture and FFA. He attends Clearfield technology created by LSU here in our own back Immaculate Heart of Mary Church and is a member of the yard. Knights of Columbus Council 4791. Preparation for the rice crop begins in the fall so no-till Simon feels very fortunate to have his 89-year-old father planting can be utilized. Simon believes a good drill and and 85-year-old mother still actively supporting him. Their a good spray rig are vital to establishing an early, clean, love for agriculture has been a legacy that has passed solid stand. A major emphasis is placed on establishing through them down to him and one that he is passing down a consistent stubble crop. He is constantly looking for to his own children and grandchildren. He is married to the improvement by using proven methods along with ongoing former Rhonda Parden and they have four children, Lucas, trials. Wesley, Jessica and Amy Simon.

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Crowley Post-Signal Staff Editorial Howell Dennis Chris Quebedeaux Jeannine LeJeune Austin Lyons

Advertising Janet Doucet Glen Boudreaux Larry Trahan Alicia Huesers Angie Longon

Production Kathy Duncan Sherry Evans

General/Administration Hazel Nolan Becky LaFleur Wendy Newman

Circulation Casey Faulk Allen Gauthreaux

602 N. Parkerson Ave. • Crowley, LA 70526 • (337)783-3450 www.crowleytoday.com Photographs were provided by Hazel Nolan, Petry’s Photography, Bruce Schultz and Photographs by Edward Leger. Design and layout by Sherry Evans.

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Louisiana Rice Council & USA Rice Federation Rice

To know Facts Did you know that U.S. grown rice... • Is nutrient-dense and contributes over 15 vitamins and minerals, including folic acid and other B-vitamins, iron and zinc • Has only a trace of fat and has no trans fat or saturated fat • Is sodium, cholesterol, and gluten FREE • Has approximately 100 calories per half-cup cooked serving Rice Eaters are Healthy Eaters Recently research shows that people who eat rice consume less sugar and saturated fat, have a lower risk of high blood pressure and obesity and may be less likely to develop heart disease and type II diabetes.

Good News about Brown Rice! FDA says that diets rich in whole grain foods such as brown rice, and other plant foods, and low in total fat, saturated fat and cholesterol may help reduce the risk of heart disease and certain cancers.

One Cup Cooked Brown Rice supplies 2 of 3 recommended daily whole grain servings.

Sausage & Shrimp Creole with

Rice

paste 3 Tbsp. tomato Rice oregano leaves ied dr . oil le tsp ½ tab ge . ve 1 Tbsp leaves Production, Milling age, sliced ed sausand ok ¼ tsp. dried thyme andouille orinsmthe ½ lb.marketing pepper United States creck bla d d celery ½ tsp. groun chopapechain 1 cupates ofopactivities across the pepper red d d un pe gro . ch , tsp ¼ veined dium onionthat provides 1 meeconomy thousands ped p, peeled and de bell pepper, chop 1 lb. large shrim greenwhich alljobs, e 1 smof ric are critical to the ecoain gr g , minced 4 cups cooked lon ves garlic 3 clonomic health of rural icken broth m chcommunities. diu -so low n ca . oz 1-14Although the United es States produces iles tomato with ch cook ed of can dic oz. than 2% the world's rice, it er and garlic and 1-14less onion, bell pepp y, ste, ler pa ce e, ato ag us tom , sa uille for is a major exporter, accounting broth, tomatoes ucepan; add ando in saof minutes r. Add chicken de 10 Heat oil12% to ten 5 til lly, un about rice traded around the na or sio at 5 minutes , stirring occa medium-high he red pepper. Cook overworld. der and flavors are pper and ground pe until shrimp is ten ck or bla , tes me nu thy mi 5 ok co oregano, p, rim sh thickened. Add or until sauce is er rice. ov rve Se . blended e eration Recip © USA Rice Fed s Makes 6 serving

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Harvesting Rice

A rice combine harvesting its prized crop outside Crowley.

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Junior Rice Farmer of the Year

Phillip John Reiners Junior Rice Farmer of the Year The 74th International Rice Festival recognizes Phillip John Reiners as the 2010 Junior Farmer of the Year. Phillip is the 16-year-old son of Kevin and TeKoah Reiners of Roberts Cove. He is the oldest of four children. He has two brothers, Jake (eight), Adam (seven) and one sister, Madalyn (three). He is the grandson of John Herman, Jr. and Mary Ann Reiners of Roberts Cove and Dean Broussard and Alberta Girard of Cow Island. The Reiners farm consists of 1800 acres of rice, soybeans, crawfish, and cattle. Growing up on the farm helped Phillip learn the duties and responsibilities of a farmer at an early age. Some of Phillip’s duties include field preparation, planting the crops, spraying the fields, and harvesting the crops. He also helps

with bin maintenance by leveling and drying the rice. Phillip is a junior at Notre Dame High School in Crowley. He is taking Honors Classes and is a member of the Notre Dame Football Team. After high school, Phillip plans to get a degree in plant pathology and continue farming. Phillip is an active member of St. Leo IV Catholic Church in Robert’s Cove. He has been an altar server for the past seven years. He is also a member of the Young Men of St. Joseph. Phillip likes fishing, boating, and spending time with family and friends. His strong agricultural roots and family dedication are evident in the Reiners’ family. He is planning to be the fifth Reiners generation farmer in the Robert’s Cove area.

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A Queen’s Welcome Hi! And welcome to the 74th International dang market, and political implications all Rice Festival! After months of preparation, along the way. My Popo told me once when our unique and age old celebration is ready I was little “Sweetpea, we measure our days to show visitors a very “rice” time here in in acres, not hours”, and those words could Crowley. Serving as your 73rd International not ring more true. Popo was right, their Rice Festival Queen, I have spent the past job does not end at 5:00, their job is their year working alongside the festival board, lifestyle and I LOVE that the Rice Festival the Louisiana Rice Promotion Board, and chooses to commemorate and honor these even the USA Rice Federation, promoting individuals that feed our world and carry on the consumption of USA grown rice. the traditions that this country was founded I was born the Thursday of the rice upon. festival in 1989, right here in Crowley, LA. Coming from a small Southwest My Mother’s doctor induced her labor a Louisiana town in Jefferson Davis Parish Amber Comeaux day early because his office was going to known as Hathaway, I was blessed in the be closed on my due date, but then again, fact that I was raised right smack dab in the everyone knows that Crowley shuts down middle of fields of beautiful, golden rice. I every third weekend in October!! From then on, my remember starting school right around cutting season every Grandmother, whose family had grown rice for multiple year and giggling out of the school bus window as I related generations, referred to me as her rice princess and asked the freshly cut fields with my male classmates “back to me once during her final days to aspire to be her rice queen school buzz cuts”. I was able to watch every aspect of rice someday. In 2000 I performed at the festival as a part of the production come to life right before my eyes, and could relate Rice City Gymnastics Competition Team, and in 2001 I took the sounds of the growing stages to the seasons of the year. home a prize winning ribbon for my delicious rice dish in Spring meant levees being pulled, plows touching down, the rice cookery contest. My experience came to a pinnacle drills drumming in the ground, and planes flying overhead last year when I was crowned the 73rd International Rice dropping their seeds. Summer meant crop-dusters soaring, Festival Queen, fulfilling my Grandmother’s legacy as well combines growling, rice dryers humming, and scare away as mine, and giving me a chance to spread my passion for guns blasting off all day and NIGHT! And finally… fall, this crop across the country! time for second crop harvesting, rest and relaxation after The industry that surrounds the rice crop is one of the a long season, and none the less, time for the drumming,, oldest in the country and all who take part share traditions screams, and laughter that comes with the largest and oldest rooted deep in business and ethics. It is no wonder this agricultural festival in the south, The International Rice industry has survived through depressions, and recessions, Festival! they know how to get things down with integrity and I welcome you, to join us October 14, 15, & 16 as we say efficiency, and a big dash of patience and hospitality. The “Who Dat Talkin’ Bout Eatin’ Some Rice” and celebrate passion for this crop begins way before it’s planting and all that rice can offer! From our rice threshing contest, rice extends even further beyond its harvest and is the focus in cookery contest, poker run, car show, and arts and crafts the lives of scientists, truckers, seed reps, farmers, millers, show, to the children’s parade and Jr. Queen and King’s shippers, and consumers everywhere, not including everyone contest where we honor the leaders of tomorrow, all the else whose jobs remain unrecognized but just as important. way to the Rice Queen’s contest, Grand Parade, carnival, Advancements in the industry are outstanding, whether in and duck calling contest we can offer you fun to last you Louisiana’s experimentation with genetically modified rice, all the way until next year’s festivities! Not to forget our or even the new and much awaited grant Ducks Unlimited excellent food, and the amazing lineup of bands with one received from the National Fish and Wildlife foundation of my favorites, Shenandoah headlining Saturday night! I for waterfowl habitat conservation. The rice industry is hope you choose to participate in our fun and help us to plowing its way into the future and remaining stronger and commemorate what I like to call, Louisiana’s Amber Waves better than ever! When watching the farmers plant their of Grain!! seeds in cuts of fresh dirt, you can always sense a little fear I’ll see you there sha! alongside a whole lot of hope. These men and women play a International Rice Festival potentially losing game with mother nature and pray that the Queen LXXIII cards line up in their favor, avoiding the blast, insects, that

Amber Comeaux

RICE & CREOLE cookbook ●

Rice Queen’s Favorite Recipe 2009 Rice Festival Queen

Pop’s Rice Dressing

1 Savoie’s dressing mix 1 lb. Ground pork 1 Bell pepper, chopped 2.5 lbs. Ground beef 1 Onion, chopped Beef broth soup 1 Can cream of chicken m soup roo sh mu of 1 Can cream ps in rice cooker) Cooked rice (make 3 cu t black pepper, and Bes Season meat with salt, s ion on x, mi ng ssi ats, dre Stop seasoning. Cook me se the beef broth as . U wn bro til er pp pe ll and be nce meat is done, add . O ing needed when brown dd and cook a little longer. A soups. Mix thoroughly ll.* cooked rice and mix we

*Hint: Using broth instead of water when browning, helps maintain flavor and the soup keeps the dressing moist. I also like to brown the meats and vegetables very hard before adding soups.

Amber Comeaux

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2009 Jr. King and Queen

Junior King Gavin Vidrine of Iota Elementary and Junior Queen Mary Katherine Lavergne of Rayne Catholic.

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HEALTHWORKS’ GYM & SPA, INC. 157 Oddfellows Road • Crowley, LA 70526 No Contracts • (337) 783-0451

Julia Leonards, Franklin Comeaux and Michelle LeBlanc Franklin Comeaux and Gerard Guidry

Amber Menard

Julia and Douglas Leonards

Julia Leonards and Amber Menard

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Healthworks’ is the only health club in the state that offers 10 Allegro Balanced Pilate Machines (all pilate machines are located in a secluded room at the gym which includes a 52” plasma TV with instructional DVDs if needed). Whatever your fitness needs are … Healthworks can exceed them! Other features of Healthworks are: a full line of Body Masters equipment with over 15,000 lbs. of rubber coated free weights, an Olympic sized swimming pool, tanning beds, 2 separate Hot Springs whirlpools for men and women, and newly added Juice, Smoothie & Protein Bar! Healthworks’ membership includes: unlimited access to the gym, pool, whirlpools, and aerobics, pilates and spinning classes! Healthworks’ can help you attain your health and fitness goals. We proudly provide affordable personal training packages. Premium services are provided through certified trainers, aerobics instructors and a licensed nutritionist! Call or come by for your free consultation!

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Mention that you saw us in the International Rice Festival Cookbook and receive 50% off your registration fees.

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2009 Senior Citizen Queen

2009 International Rice Festival Senior Citizen Queen Phyllis Marie Benoit

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128 N. Parkerson Located at First National Bank Crowley, LA 70527 (337) 788-8926

First National Bank is a proud supporter of the rice industry.

Established 1924

FIRST NATIONAL BANK www.fnb-la.com

783.4014 128 North Parkerson Avenue, Crowley 788.8981 1941 North Parkerson Avenue, Crowley

Member FDIC

Equal Housing Lender

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2009 Senior Citizen Queen

2009 Senior Citizen Queen Phyllis Benoit is crowned by 2008 Queen, Francis Guillory during the 45th Golden Age Coronation Ball.

2009 Senior Citizen Queen Phillis Benoit center, with family and friends.

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We Salute the 74th

International Rice Festival October 2010

Farmers rice mill Hardy rice drier-crowley Hardy rice drier Serving the Domestic and Export Rice Industry since 1917

MEMBERS OF THE POWELL GROUP P.O. Box 3704 Lake Charles, LA 70602 337-433-5205

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2010 Grand Parade Marshal

Randy E. Falcon Grand Parade Marshal Crowley native, Randy E. Falcon, has been chosen as Marshal of the 2010 International Rice Festival Grand Parade slated for the afternoon of Saturday, October 16, 2010, as announced by Albert LeLeux, 2010 festival president. Falcon was born in Crowley in 1950. His parents were Edward Falcon and Evelyn Hanks Falcon, founders of Crowley Warehouse that eventually became known as the Falcon Rice Mill which is still operated by the Falcon family. Randy grew up attending the International Rice Festival, attended St. Michael’s school and was a member of the first graduating class of Notre Dame High School in 1968. Falcon earned a BA degree in Education with a minor in Psychology from McNeese

State University in 1974. He started his teaching career in Crowley and also taught for several years in Lafayette Parish. Falcon began making Cajun accordions in 1973, which became his passion and vocation. He retired from teaching to devote all of his time to making the instrument. After working on an idea he thought of, Falcon invented and received a U.S. patent for a new design called a dual pitch accordion. He has sold his accordions in Canada, Europe and the United States. The “Falcon” accordion has become a favorite for many of the top musicians. Randy and his wife, Connie Thibodeaux Falcon, live on his family rice farm in Lafayette Parish and is Vice President of Falcon Rice Mill, Inc.

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2010 Children’s Parade Marshal CROWLEY - Edward tournaments the recreation “Ed” Dartez has been department hosts yearly. chosen as the International In 1993, Ed decided to Rice Festival Children’s expand his involvement Parade Marshal for the 2010 with the youth of Crowley International Rice Festival by beginning his coaching slated for the weekend career at the Crowley of October 14-16, 2010, Recreation Department. as announced by Albert He began by coaching his LeLeux, festival president. oldest daughter, Monica, Dartez was born on in both the slow pitch and February 27, 1963 to the fast pitch leagues. Even late John Donis “Red” and after his daughter, after five Verdie Meaux Dartez. He years, stopped playing in graduated from Crowley the city’s recreation sports, High School in 1981 and is a he continued to coach girls’ life long resident of Crowley. sports for two more years. He has been employed with Dartez then moved on to the United States Post Office the boys’ division where for the past 13 years. he began by coaching his He has been happily nephew in the Pony League, married to the former Donna Lance Dupuis, who went on K. Dupuis for the past 29 to become an outstanding years. They are the proud high school and college Edward Dartez parents of two daughters, pitcher. Pony League Children’s Parade Marshal Monica Lynn and Hillary became home for Dartez for Nicole. Both of their the next nine years where he daughters call Crowley home along with their children; coached and guided numerous young men including two Bayden Edward, Logan James and Emma Marie. more nephews, Tyler Dupuis and Ryan Dartez. He also Dartez’s involvement with the youth of Crowley began had the privilege of coaching several All-Star teams along 22 years ago as an official for both High School and Youth the way. This year Dartez decided to try his hand at a new sports. His career as an official has included baseball, age group and adventure at the recreation department. He softball, basketball and football. Ed has officiated at high is coaching 11 three and four-year-old future baseball/ school sporting events, recreation department games as softball stars in tee ball, including his oldest grandson, well as American Legion Baseball competitions. Within Bayden. He is beginning a new chapter in his commitment these years of officiating, Ed has had the honor of officiating to the recreation department and the youth of Crowley. the 2000 AA Softball State Championship Game, as well Dartez’s activities and involvement with the youth as the 2004 5A Football State Championship Game in of Crowley has spanned many years affecting many the Louisiana Superdome. The 5A Championship Game young lives of the athletes of our city. His dedication and was between Evangel and West Monroe and was the commitment to our youth has proven to be an asset for the realization of a dream for Edward. City of Crowley. He would like to thank Albert LeLeux Along with refereeing and umpiring football, for giving him the opportunity to represent Crowley as basketball and baseball, Dartez’s involvement in the the Marshal of the Children’s parade. Dartez is quoted as recreation department activities has also been expanded saying, “It is a pleasure to work with the kids in Crowley. to organizational as well. He assists Tim Robichaux, Their dedication to sports makes it easy to coach and Parks and Recreation Director, with the scheduling of officiate in the city of Crowley.” officials for games along with helping out with the many

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Miss Crowley’s Favorite Recipe Kayla Kebodeaux

2010-11 Miss Crowley

Daddy’s Chicken and Sausage Gumbo 1 Whole chicken ces t sausage cut in 1” pie 1 lb. of your favorite ho 1 lb. Chicken gizzards Roux 1 Large onion, diced (optional) 1/2 Bell pepper, diced 1 tbls. chicken granules Louisiana Hot Sauce Rice cleaned gizzards in a Put whole chicken and th water. Boil until the large pot and cover wi cooked, then debone. chicken is almost fully ntinue to boil on a low (Leave gizzards and co iron boiling, using a black heat.) While chicken is oil) rt (2 parts flour to 1 pa skillet add oil and flour fire is dark remove from and brown. When roux x x. Continue to stir so rou and add onions to rou ick ch fire and add roux to does not burn. Lower on s nd . (How much? Depe en stock and gizzards s gumbo.) When roux ha how thick you like your ick e, 1 tablespoon of ch dissolved, add sausag r. de till gizzards are ten en granules, and cook d ing red pepper, salt, an Season to your taste us o int en Add deboned chick Louisiana Hot Sauce. er ov e icken is done. Serv gumbo and cook till ch cooked rice.

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Miss Crowley, Kayla Kebodeaux

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Miss, Teen and Jr. Miss Crowley

These three beautiful young women were chosen as the 2010 Junior, Teen and 2010 Miss Crowley queens. They are, from left, Junior Miss Crowley Taylor Daigle, Miss Crowley Kayla Kebodeaux and Teen Miss Crowley Carlie Lormand.

RICE & CREOLE cookbook ●

Louisiana Rice Mill thanks the rice farmers for their ongoing support and dedication.

Rice Mill, llc

Crowley • 004 Avenue D • 337-783-9777 Mermentau • 102 South 13 Street • 337-824-5558

Best Wishes To The 74th International Rice Festival

RICE BELT DISTRIBUTORS, INC. HARDWARE AND INDUSTRIAL SUPPLIES • MILL SUPPLIES • CONVEYORS AND ELEVATORS • STEEL FABRICATION

Grain Systems, Inc.

1027 West 2nd Street • Crowley • 337-788-0595

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RICE & CREOLE cookbook

General Manager’s Note

Harold Gonzales General Manager I would like to take this opportunity to welcome everyone to the 74th International Rice Festival and our 2010 edition of the Crowley Post-Signal Rice and Creole Cookbook. This award-winning cookbook is a longstanding tradition, much like the festival it features along with the hard-working people behind the scenes who make it all possible. It is also with great respect and honor that the 2010 Rice and Creole Cookbook is dedicated to former Crowley City Judge Barrett Harrington. I would also like to thank the other dedicated employees of the Post-Signal who always make each and every cookbook better and better each year. Without their valued talents and expertise experience an endeavor of this proportion would never be accomplished.

The success of this publication is directly due to the many firms and businesses who advertise on these pages. They are a major part of the cookbook and we thank each and every one of them for their continued patronage. Also to be thanked are members of the Rice Festival staff and board for their cooperation and last but not least, the farmers of Acadia Parish. Their harvest is the reason for this celebration. Again like in past years, we feature the award winning recipes from the 2009 festival along with many, many photos of the 2009 event. We hope that each of you will enjoy the many recipes and facts on the festival as we prepare for yet another harvest celebration in Cajun Country!

RICE & CREOLE cookbook ●

We offer an innovative alternative to home health care in Louisiana and one-stop coordination of complete home health care. We serve all of Southwest/Southcentral Louisiana with high-quality modern health care equipment and supplies. HoMe MedIcal equIPMent: • Respiratory Equipment • Enteral Nutrition • Jobst Compression Stockings • Hospital Beds and Supplies • Diabetic Products • Ambulatory Equipment • Post Mastectomy Prosthesis • Bath Aids • Compounding Pharmacy

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We Bill Medicare, Medicaid and Private Insurance 1002 North Parkerson Avenue • Crowley, LA 70526 (800) 570-7263 • (337) 783-7263 (337) 783-8996 FAX

Office Hours: Monday - Friday, 8:00 a.m. to 5:00 p.m. • Saturday, 9:00 a.m. to 1:00 p.m. • 24-Hour Call Service: (800) 570-7263

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RICE & CREOLE cookbook

The 74th International Rice Festival Schedule of Events - 2010 Cajun Country Rice Sound Stage Acadia Parish Courthouse Grounds

Live Band Schedule Thursday, October 14, 2010 7:00pm-9:30pm...................................................... Kira Viator & Bayou Beat 10:00pm-12:00 midnight..............................................The Molly Ringwalds Friday, October 15, 2010 3:00pm-5:00pm.......................................Leon Chavis & The Zydeco Flames 5:30pm-8:00pm.............................................................................. Nik L Beer 8:30pm-9:30pm..................................Wayne Toups & Zydecajun (Cajun Set) 10:00pm-12:00 midnight............Wayne Toups & Zydecajun (Zydecajun Set) Saturday, October 16, 2010 1:00pm-2:30pm.......................................................................... Jo-El Sonnier 5:30pm-7:30pm........................................................................ Geno Delafose 8:00pm-9:30pm.............................................................................Shenandoah 10:00pm-12:00 midnight.................... Jamie Bergeron & The Kickin Cajuns ———————Events Schedule ——————— Friday, October 15, 2010 74th Official Festival Opening 9:00am-9:45am..................... Entertainment by 3rd Dragon Karate Academy 10:00am................................................. Entertainment by Core Dance Center Children’s Junior King & Queen Contest 10:15am..............Entertainment by International Rice Festival Dance Troupe 11:30am...Crowning of the International Rice Festival Junior King & Queen 11:45am............................... Entertainment by Dolores Nutt School of Dance 11:55am..................... Crowley Garden Club Front Door Decorating Contest 12:00pm......................................................International Rice Eating Contest 12:30pm..................................... Entertainment by Tumbling Tots and Teens 1:15pm............................................. Rice Milling, Grading and Sheaf Award 1:15pm.......................................... Rice and Creole Cooking Contest Awards 1:25pm...............Presentation of the 2010 Children’s Parade Grand Marshal, Edward “Ed” Dartez 1:30pm..................................... International Rice Festival Children’s Parade ———————Events Schedule ——————— Saturday, October 16, 2010 8:00am........................................................................................ 5K Run Walk 9:15am...........................................................................5K Run Walk Awards 9:20am..............................................................74th Official Festival Opening 9:25am........................................................................Millworkers of the Year 9:30am................Entertainment by International Rice Festival Dance Troupe 9:45am........................................................... Presentation of Visiting Queens 10:00am.....................................International Rice Festival Queen’s Pageant Special appearance by International Rice Festival Dance Troupe 10:30am................ President’s Choice Award Presentation by Albert Leleux, 2010 International Rice Festival President. 10:40am.................. Crowning of the 2010 International Rice Festival Queen 10:50am...... Presentation of the “Bill Williams Memorial Scholarship Fund” Presentation of the “Cajun Country Rice Scholarships” 11:00am..........................................................................................Frog Derby 1:00pm-2:30pm.......................................................................... Jo-El Sonnier 2:30pm................................ Presentation of the 2010 Parade Grand Marshal, Randy Falcon 3:00pm............................................ International Rice Festival Grand Parade

Louisiana Rice Mill Sound Stage 4th Street and Parkerson Avenue

Live Band Schedule Thursday, October 14, 2010 7:00pm-9:30pm...............................................................................Jaryd Lane 10:00pm-12:00 midnight.................................. Travis Matte & The Kingpins Friday, October 15, 2010

3:00pm-5:00pm................................................................................... Spit Kup 5:30pm-7:00pm.......................................................................... Horace Trahan 7:30pm-9:30pm..........................................................GTO & “D” Street Brass 10:00pm-12:00 midnight................................................................. Chee Wees Saturday, October 16, 2010 9:00am-10:00am.................................................... Chris Himel and Outbound 1:00pm-3:00pm.......................................................................... Bonne Chance 5:30pm-7:00pm..................................................... Blaine Roy & Second Wind 7:30pm-9:30pm...........................................................................Louisiana Red 10:00pm-12:00 midnight..........................................................Bag-Of-Donuts ———————Events Schedule ——————— Friday, October 15, 2010 1:30pm.................................................................................. Children’s Parade Saturday, October 16, 2010 10:00am-1:00pm............................ Rice Festival Fiddle & Accordion Contest Special Appearance by the International Rice Festival Dance Troupe 3:00pm............................................. International Rice Festival Grand Parade ———————Schedule of Events ——————— at Locations other than Main Street Saturday, September 25, 2010 INTERNATIONAL RICE FESTIVAL BLDG. - 717 West Mill St. Queen’s Ball & Honoree’s Cocktail Party 6:00-7:00pm........................................................................................Cocktails 7:00-8:00pm.......................................................................... Honoree Program 8:00-8:30pm................................................................................. Grand March 8:30pm-12:00 midnight.............................................................................. Ball Wednesday, October 13, 2010 USDA MARKETING SERVICE Grain Division - West Hwy. 90 9:00am-3:00pm............................................................... Rice Grading Contest RICE FESTIVAL BUILDING - 717 West Mill Street 7:00pm...............................................................................Senior Citizens Ball Friday, October 15, 2010 LSU AGCENTER - 157 Cherokee Drive 9:30am..........................................................Rice and Creole Cooking Contest LEVY PARK between 3rd & 4th Street 10:00am..........................................Opening of Outdoor Arts and Crafts Show Saturday, (Only) October 16, 2010 OPEN TEAM REALDUCK WATERFOWL CALLING CONTEST Rice Festival Building - 17 and under 7:00am............................................................................................ Registration 8:00am........................................................................................... First Contest LEVY PARK between 3rd & 4th Street 10:00am..........................................Opening of Outdoor Arts and Crafts Show FIRST BAPTIST CHURCH 4th Street & Avenue G 1:00pm............................................................. Rice Threshing Demonstration Shock Building & Sack Sewing Contest RICE PALACE - I-10, exit 80 8th Annual International Rice (Poker) Run 7:30am.................................................................................Registration begins 8:50am............................................................................................. Bikes leave 2:00pm..................................Awards presentation-LA Rice Mill Sound Stage BANK OF COMMERCE PARKING LOT - 326 North Avenue G Classic Car Show 7:00am–10:00am Registration................................Judging begins at 10:00am 1:45pm..............................................................................Awards presentation Sunday, October 17, 2010 12:00 noon-6pm.......................................................................Family Fun Day Thursday, October 21, 2010 Farmers Appreciation Dinner For further information, contact the Crowley Chamber.

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Chef de Riz

Leatha Vincent, left, is the recipient of the coveted Chef de Riz award. Vincent was presented the award by Adrianne Vidrine, right, at the 2009 International Rice Festival.

Adult Division-Tri Color and Overall Winner

Leatha Vincent

Ricey Red Velvet Cheesecake Crust: 1 1/2 cups chocolate graham crackers crumbs 1 tbsp. sugar Filling: 3-8 oz. packages softened cream cheese 1 1/2 cups granulated sugar 4 lg. eggs, lightly beaten 2 cups cooked medium grain chocolate rice (recipe below) 3 tbsp. unsweetened cocoa Icing: 1-3 oz. package cream cheese 2 cups powdered sugar Optional: Garnish with mint leaves

1/4 cup melted butter

1 cup sour cream 1/2 cup buttermilk 2 tsp. vanilla extract 1 tsp. vinegar 2-1 oz. bottle red food coloring 1/4 cup softened butter 1 tsp. vanilla extract

Crust: Stir together graham cracker crumbs, melted butter, and sugar; press mixture into bottom of a 9-inch spring form SEE Cheesecake, PAGE 32

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Steve Miller & Son Appliance, A/C, & Heating Repairs

Inquire on Pricing Of New 410A Freon Systems By

Best Wishes 74th

Your Business Is Always Appreciated, Steve, Loretta & Nolan

779-2656

Best Of Luck On The

74th

International Rice Festival October 2010

RUDDOCK’S BAKERY Baking From Scratch Since 1948

* Donuts * Pies * Pastries * Cakes Hours: Tuesday - Sunday: 6:30 a.m. - 4:00 p.m. 556 E. Court Circle • Crowley (337) 783-2962 • (337) 783-4387

International Rice Festival October 2010

from your family at the...

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Tri-Color Award Winners

Tri-color awards for the 2009 Creole Rice Cookery were presented to the winners for their various dishes. From left are Adrianne Vidrine, LSU AgCenter; Letha Vincent, Chef de Riz; Hannah Miller, intermediate division; Randy Jemison, representing USA Rice Federation and sponsor of the Creole Rice Cookery contest; Chelsi Hebert, teen division and Mary Jemison, sponsor. (Childrens’ division winner was Lauren Callahan.)

CHEESECAKE: Filling, icing and chocolate rice FROM PAGE 30

pan. Filling: Beat 3 packages cream cheese and 1 1/2 cups granulated sugar with an electric mixer. Add eggs one at a time mixing well after each. Add rice, and next 6 ingredients, mixing on low speed until fully. Pour batter into prepared crust. Bake at 325 degrees for 10 minutes; reduce heat to 300 degrees, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Icing: Beat 1-3 oz. package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of spring form pan. Garnish, if desired. Chocolate Rice Recipe: 1 cup raw medium grain rice 2 cups water

1 pk. hot chocolate mix

In 2 quart saucepan, add rice, chocolate mix and water; bring to boil. Reduce heat, cover and cook for 15-20 minutes on simmer.

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Welcome Welcome To To The The hearT hearT of of

Acadia cajun Prairie counTry Parish! We invite you and your group to a real Cajun experience in the heart of Cajun Prairie Country. LEARN our history, and folklore; VISIT our elegant architecture of Crowley’s huge historic district & Cajun gift shops. Visit the Historic Rice Theatre; tour Crystal Rice Heritage Farm with its Blue Rose Museum, collection of vintage antique cars and for the unique experience of rice and crawfish on a working farm. Visit Crowley’s Ford Motor Company building which features the Rice Interpretive Center and J.D. Miller Recording Studio. All this and much more here in Crowley, the Rice Capital of America, also known as Tree City, U.S.A. The CHARM of the Frog Murals and Tree Frogs explains why Rayne is the Frog Capital of the World and Louisiana City of Murals, with its St. Joseph’s Church Cemetery graves facing North and South, which is listed in “Ripley’s Believe It Or Not”. Travel the Zydeco Cajun Prairie Scenic Byway to Church Point, tour the Le Vieux Presbytere (parsonage home) and Cajun Gift Shop, Buggy Town Playground, a unique playground, imagined by children, built by the community in Church Point, home of the Buggy Capital of the World. Visit Charlene Richard’s

exit 82 located on hwy. 1111. grave for prayer and meditation. (A proposed Cajun Saint in nearby Richard, LA.) EXPERIENCE the local heritage at the tiny pilgrim’s chapel and German Heritage Museum in the German settlement called Roberts Cove and Kelly’s Landing Agriculture Museum and farm tours to learn the procedures used to produce rice and crawfish, which is important to the agriculture in our parish while viewing the antique farm equipment and the remarkable collection of toy farm implements. Travel over to Iota, home of Tee-Mamou-Iota Mardi Gras Folklife Festival, visit the Iota Mercantile Museum. CELEBRATE with us at our fairs and festivals; ENJOY the taste

you long for that begins right here in Acadia Parish, Louisiana, the Heart of Cajun Prairie Country. That remarkable Cajun cooking is at its best in any of our local restaurants. And by all means, you must dance the ‘Cajun two step’ or tap your feet to the unique beat of Cajun and Zydeco music! After a day of touring, RELAX in one of our fine Hotels or unforgettable Bed & Breakfasts or at an RV Campground. All are centrally located and within minutes of all major parish attractions. And so, consider this an invitation to experience what the locals call... Joie de vivre (a little joy of living).

• ample Parking for Tour Buses and large Vehicles • handicap accessibility

2011 SPECIAL EVENTS • Courir de Mardi Gras-Church Point, March 4-6 • Carnival d’Acadie-Crowley, March 6-8 • Tee Mamou-Iota Mardi Gras Folklife Festival-Iota, March 8 • Cajun Woodstock-Church Point, Apr. 30-May 1 • Wheelin’ & Peelin’-Rayne, May 14 • Church Point Buggy Festival-Church Point, June 3-5 • Evangeline Oil & Gas Festival-Evangeline, Sept. 17-18 • Germanfest-Roberts Cove, Oct. 1-2 • International Rice Festival-Crowley, Oct. 13-16 • Rice Festival Arts & Crafts Show-Oct. 14-15 • Morse Recreational Festival, Nov. 3-5 • Frog Festival-Rayne, Nov. 10-13

hearT of The cajun Prairie

Representing: Church Point, Crowley, Estherwood, Iota, Mermentau, Morse, Rayne

Toll free: 1-877-783-2109

P.o. Box 1342 • crowley, louisiana 70527 • e-mail: aPTc@BellSouth.net • www.acadiatourism.org

34 ● RICE & CREOLE cookbook Hannah Miller

Tri-Color Winner Teen Division

Chicken, Rice And Olive Salad 2 1/2 cups diced cooked chicken 2 tbsp. lemon juice, season to taste 3 cups cold cooked rice 1/2 cup mayonnaise 1-2 1/2 oz. jar pimento stuffed olives, drained and coarsely chopped 1 1/2 cups finely chopped celery 1/2 cup sour cream 2 pimentos, drained and diced 1 tbsp. granulated garlic 2 tbsp. chopped parsley In a large bowl, combine chicken, rice, olives, celery, pimentos and parsley. Toss to mix. In a small bowl, combine all remaining ingredients. Stir to blend well. Spoon the dressing over the salad and mix well to coat. Place in a well sprayed mold and refrigerate. Serves: 6-8

Tri-Color Winner Intermediate Division

Chelsi Hebert

Crawfish Portabella 2 tbsp. margarine 1 onion, chopped 1 bell pepper, chopped 3 cloves garlic, chopped 1-10 oz. can diced tomatoes and green chilies

1-10 3/4 oz. can Golden Mushroom Soup 2 cup yellow rice, cooked 5 Portabella mushroom Mozzarella cheese 1 lb. cleaned crawfish

Sauté onions, bell pepper and garlic in margarine. Add diced tomatoes and green chilies. Cook for 15 minutes. Add crawfish and golden mushroom soup. Blend well. Simmer for 5 minutes. Add yellow rice (cooked). Mix together. Season as desired. Stuff into Portabella mushrooms. Bake for 15 minutes at 350 degrees. Immediately add shredded Mozzarella to tops. Garnish as desired. Serves 5.

Rice and Creole Cookery entry.

RICE & CREOLE cookbook ●

“A Home Away From Home”1

3 0 8 A m e l i A S t. • R Ay n e , l A • 3 3 4 - 5 1 1 1

Who Dat says: One can’t go to Rayne Guest Home and receive care and therapy services to become another success story and return home to cook their own “Rice”!

Sitting Annie Hanks, standing from left, Karon Cook, Administrator, Elwood Broussard, Gussie Richard and Mike Landry, owner of Rehab Solutions. Annie, Elwood and Gussie are all former residents who have returned home after being rehabilitated by RGH and Rehab Solutions.

Occupational, Speech and Physical therapy to support cardiac, stroke and post-surgery rehab. “Working together, we make a difference.”

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RICE & CREOLE cookbook

Tri-Color Winner Children Division

Lauren Callahen

Greek Garden Rice Salad 1/2 cup oil packed sun-dried tomatoes, chopped 3 cups medium grain cooked rice 1/2 cup sliced large black olives 1/4 tsp. salt 1/4 tsp. garlic, minced

3 tbsp. oil from jar of sun-dried tomatoes 1 small red onion, chopped 8 oz. crumbled Teta cheese 1/4 tsp. black pepper 1/2-6 oz. pkg. baby spinach leaves

Combine sun-dried tomatoes, oil and rice, stir in onion, olives, cheese, salt, pepper, garlic. Add spinach leaves gently to combine.

Adult Winners Tri-Color Award Winner Rice Dessert Letha Vincent Rice and Meat: 1st - Gloria Gaspard 2nd - Rose Marie Trahan 3rd - Jeri Kaye Brown Nelson 4th - Michelle Puissegur 5th - Anna Marie Hebert 6th - Letha Vincent 7th - Helen Joyce Lyons

8th - Ruth Ann Klumpp 9th - Charlotte Zaunbrecher Rice and Seafood: 1st - Ann Marie Hebert 2nd - Cathy L. Habetz 3rd - Diana Francis 4th - Mary Ann Sagrera 5th - Marcia L. Daigle 6th - Walter Andrus 7th - Jeri Kaye Brown Nelson 8th - Letha Vincent 9th - Helen LeBlanc

10th - Ruth Ann Klumpp Rice Salad or Vegetable: 1st - Audrey B. Miller 2nd - Rose Marie Trahan 3rd - Bernice P. McElwee 4th - Walter Andrus 5th - Anna Marie Hebert 6th - Charlotte Zaunbrecher 7th - Letha Vincent 8th - Jeri Kaye Brown Nelson

1st - Letha R. Vincent 2nd - Walter Andrus 3rd - Ruth Ann Klumpp 4th - Michelle Puissegur 5th - Jeri Kaye Brown Nelson 6th - Sally Saloom 7th - Genevieve Coolman 8th - Charlotte Zaunbrecher 9th - Audrey B. Miller 10th - Ann Marie Hebert

Rice Dessert:

Teen Winners Tri-Color Award Winner Rice Salad or Vegetable Hannah Miller Rice and Meat: 1st - Claire Boudreaux 2nd - Amber Touchet 3rd - Katie Frith 4th - Jace Stelly 5th - Elizabeth Cormier 6th - A. J. Matt 7th - Janci Sellers

8th - Brandon Dale 9th - Kendra Schneider Rice and Seafood: 1st - Hannah Miller 2nd - Joshua Conner 3rd - Blake Bellard 4th - Jenci Sellers 5th - Amber Touchet 6th - Emily Leonards 7th - Brittany Gaspard 8th - Hailey Johnson 9th - Megn Murrell

10th - Lacey Falke Rice Salad or Vegetable: 1st - Hannah Miller 2nd - Blake Bellard 3rd - Mary Kate Colligan 4th - Nick Saloom 5th - Shannon Fleming 6th - Meagan Murrell 7th - Jessica Falke 8th - Sage Cart 9th - Elizabeth Clare Dartez 10th - Megan Claire Broussard

Rice Dessert: 1st - Austina Coolman 2nd - Hannah Simon 3rd - Christine Savoie 4th - Austin Gaspard 5th - Jenic Sellars 6th - A. J. Matt 7th - Amber Touchet 8th - Nic Michael 9th - Jace Stelly 10th - Brooklyn Regan

RICE & CREOLE cookbook ●

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74th

International salutes the Rice Festival October 2010

WE accEpt GrEEn & Dry ricE tWo locations to sErvE you: 706 Yoakum 4344 U.S. Hwy 190 Elton, LA Elton, LA 337-584-2218

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RICE & CREOLE cookbook

Intermediate Winners Tri-Color Award Winner Rice and Seafood Chelsi Hebert

8th - Hunter Frith 9th - Olivia Daigle 10th - Celia Gauthier

Rice and Meat: 1st - Trey Vautrot 2nd - Abby Gail Miller 3rd - Brock Johnson 4th - Kaitlynn Lovelady 5th - Gage Stelly 6th - Alyson Dupuis 7th - Abby Trahan

Rice and Seafood: 1st - Chelsi Hebert 2nd - Erin K. Trahan 3rd - Alayni Reed 4th - Gage Stelly 5th - Abby Gail Miller 6th - Allie Broussard 7th - Lori Lange 8th - Krislynn Hastings

9th - Alyson Dupuis Rice Salad or Vegetable: 1st - Hunter Frith 2nd - Sophie Vincent 3rd - Ty Zaunbrecher 4th - Gage Stelly 5th - Alex Michael 6th - Molli Hughes 7th - Blake Gaspard 8th - Alyson Dupuis 9th - Krislynn Hastings 10th - Caleb Mire

Rice Dessert: 1st - Whitney Fontenot 2nd - Gage Stelly 3rd - Molli Hughes 4th - Allison Dupuis 5th - Ansley Boudreaux 6th - Taylor Daigle 7th - Abby Gail Miller 8th - Haunter Frith 9th - Clay Boudreaux 10th - Krislynn Hastings

Children Winners Tri-Color Award Winner Rice Salad or Vegetable Lauren Callahan Rice and Meat: 1st - Olivia Fontenot 2nd - Zack Miller 3rd - Jacob Leleux 4th - Lauren Calahan 5th - Caitlyn Coates 6th - Victoria Stemmans 7th - Kierston LeJeune

8th - Laurel Guidry 9th - Alaina Doucet 10th - Adam Gaspard Rice and Seafood: 1st - Averi Frith 2nd - Joshua Dietz 3rd - Sadie Zaunbrecher 4th - Alexis Olivier 5th - Sydnee Gaspard 6th - Payton Treme Rice Salad or Vegetable:

1st - Lauren Callahan 2nd - Sadie Middlebrooks 3rd - Clay Zaunbrecher 4th - Cailyn Simon 5th - Lainie Conner 6th - Averie Frith 7th - Shelbee Leger 8th - Alyssa Williams 9th - Alaina Doucet 10th - Griffin Carl Hebert Rice Dessert: 1st - Megan Maloz

Rice and Creole Cookery dessert entry.

2nd - Joshua Dietz 3rd - Adam Gaspard 4th - Benjamin Regan 5th - Louis Mire 6th - Lauren Callahan 7th - Patrick Cormier 8th - Tori Hebert 9th - Cailyn Simon 10th - Averi Frith

RICE & CREOLE cookbook ●

“ Giving Acadiana A Reason to Smile” Professional Family Dental Care Mark A. Broussard, DDS Stuart F. Taylor, DDS

Crowley 608 N. Avenue K 3 37-78 8 - 0 677

Eunice 203 W. Magnolia St. 337-457-3500

www.AcadianaSmiles.com

Congratulations to the 74th

International Rice Festival October 2010

To subscribe or advertise with Louisiana Farm & Ranch call

337-788-5151

email - farmranch@bellsouth.net

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RICE & CREOLE cookbook

Top 10 Rice and Creole Cookery contest recipes

Rice and Creole Cookery entry.

Adult Division

Vincent Flying SerVice, inc.

RICE & CREOLE cookbook ●

Best of luck to the 2010 International Rice Festival. Have a Happy and Safe Weekend!

We’re available to serve all of your aerial application needs with modern GPS equipped aircraft and experience and professional staff. We Offer Year-Round Crop Care.

• SEEDING • FERTILIZING • SPRAYING Clayton J. Vincent - Owner

19006 Kristin Rd., Kaplan, LA 70548 OFFICE: 337-643-3688 • GUEYDAN: 337-536-9370

Best Wishes

To The International Rice Festival And All Honorees

74th

International Rice Festival October 2010

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RICE & CREOLE cookbook

Adult Rice & Meat Gloria Gaspard, 916 Florence St., Apt. D-18, Jennings, LA.

First Place

Chicken And Rice Casserole 3 cups diced cooked chicken 1 can cream of celery soup 1 med. onion, chopped and sautéed 1 cup mayonnaise 2 cans French cut green beans, rinsed & drained 1-8 oz. grated sharp cheddar cheese 1-8 oz. can water chestnuts, drained and chopped 1-4 oz. can pimentos, drained 1 pkg. Uncle Ben’s long grain and wild rice, cooked per directions Preheat oven to 300 degrees. Mix all ingredients with 1/2 grated cheese. Put in 3 qt. casserole, sprinkle rest of cheese on top. Bake for 25 minutes.

Second Place

Rose Marie Trahan, 274 Broadacres Dr., Crowley, LA.

Chicken & Rice Casserole 1 lb. pkg. frozen grilled chicken, Already cooked 1 medium onion, chopped 1/2 lb. mushrooms, sliced 1 1/3 cups chicken stock 1/4 cup milk 1 1/2 tsp. salt 1 tsp. each Italian seasoning and poultry seasoning

Olive oil 3 cloves garlic, minced 1/4 cup dry sherry 1/2 cup sour cream 1 cup raw, medium/long grain white rice 1 tbsp. chopped fresh parsley

Preheat oven to 375 degrees F. Heat 2 tbsp. olive oil in a large pan on medium high or high heat (hot enough to brown but not burn). Sprinkle with dash of salt on the bottom of pan. Brown the chicken pieces and remove and set aside. Add 1 tbsp. olive oil to pan, lower heat to medium, add onions and cook until translucent, about 3 minutes. Add the garlic; cook 30 seconds more. Remove onions and garlic to a shallow (9x13x2) casserole dish. Raise heat to medium, add the sliced mushrooms. Dry sauté them (no need to add more oil) allowing the mushrooms to brown lightly and release some of their moisture. Add the mushrooms to the casserole dish. Add 1/4 cup dry sherry to pan to deglaze, scraping off the browned bits from the bottom of the pan. Let the sherry reduce to about 1 tbsp. Then add the chicken stock, and remove from heat. Stir in 1 1/2 tsp. salt, sour cream and milk. Add the raw rice to the casserole dish. Then pour the stock mixture over the rice. Add the Italian and poultry seasonings. Stir to evenly distribute in the casserole dish. Place the chicken pieces on top of the rice mixture (in a single layer). Cover tightly with aluminum foil. Bake in a 375 degrees F. oven for 45 minutes. Remove foil. If the casserole is still too liquidy, let it cook a few minutes more, uncovered, until the excess liquid has evaporated. Sprinkle with fresh parsley before serving. Serves 6.

RICE & CREOLE cookbook ●

Proudly Serving all of Acadia Parish Citizens... Your

ACADIA PARISH POLICE JURY Congratulates the Rice Industry and Festival!

74th

International Rice Festival October 2010

Best Wishes and Congratulations to the 74th

International Rice Festival

October 2010

Wayne

elancon

ACADIA

SHERIFF

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RICE & CREOLE cookbook

Third Place

Jeri Kaye Brown Nelson, 1849 N. Michael Sq., Lake Charles, LA.

Chicken And Sausage Jambalaya Topped With Okra Diane I have prepared this dish for you today using fresh locally grown Louisiana okra, rice, green onions, and tomatoes. The sausage and tasso were also prepared locally. I try to use local and seasonal ingredients whenever possible. This dish is named for my wonderful mother who loves this specific preparation. 1 1/2 cup uncooked extra long grain ice 1 lb. chicken breast meat, cut into medium sized chunks 1 lb. Cajun beef or pork sausage 1 lb. chopped Cajun tasso 2 yellow onions, chopped

1 bunch parsley, minced 1 bunch green onions, chopped 3 cloves garlic, minced 1 lb. okra, cut into 1/2 inch slices 3 tomatoes, chopped

In a large cast iron pot, combine chicken, sausage, and 1/2 lb. tasso over medium-high heat. Allow the meat to brown, stirring as needed, until brown bits form on the bottom of the pot, about twenty minutes. Add a little vegetable oil if needed, but do not add water. Let a good layer of browned bits form on the bottom of the pot. Remove the meat. Add the chopped yellow onions and garlic. Stir, allowing onions to caramelize for about ten minutes. Return the meat to the pot. Add three cups water or stock along with the uncooked rice, parsley and green onions. Allow the water to come to a boil for a few minutes. Reduce to low heat, place a tight fitting lid on the pot and DO NOT lift the lid for AT LEAST half an hour. Meanwhile, prepare the okra topping. Pan fry okra slices in a few tablespoons of vegetable oil over medium-high heat until the edges brown, about ten minutes. It is important to not add any water to the okra at any point, since water is what gives okra the “slime” that some find unfavorable. Add 1/2 lb. tasso, chopped, to the okra. Cook another ten minutes. Finally, add the tomatoes and let the ingredients marry for five to ten minutes more. Once the jambalaya has finished steam cooking, serve with the okra topping. Enjoy! Serves about 4 depending on your appetite!

Fourth Place

Michelle Puissegur, 301 Madison Rd., Crowley, LA.

Cheesy Rice Enchiladas 1 lb. ground chuck 1 onion 1 pkg. taco seasoning 1 small can chopped green chilies 1 pkg. flour tortillas

1 can red enchilada sauce 1 can cream of chicken 2 lbs. Mozzarella and Cheddar cheese 2 cups cooked rice

Preheat oven to 325 degrees. Brown ground beef and onion. Drain. Add taco seasoning, green chilies, enchilada sauce, cream of chicken soup and 1/2 can of water. Simmer until blended. Set aside. In a bowl mix rice and shredded cheese. Roll up rice/cheese mixture into tortillas. Place in 9x13 inch baking dish. Top with meat mixture and remaining cheese. Bake for 25 minutes or until cheese is melted. Serves 5.

RICE & CREOLE cookbook ●

74th

International Rice Festival October 2010

Billy Beasley Sales Mgr.

Chuck Sebetto Sales Rep.

19400 Crowley-Eunice Hwy. • Crowley, LA Nicole Hayes Sales Rep.

Otis Malone Sales Rep.

Mike Doucet Sales Rep.

783-6537 www.donshetlerchevrolet.com

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RICE & CREOLE cookbook

Fifth Place

Anna Marie Hebert, 6064 Egan Hwy., Crowley, LA.

Rainbow Peppers 4 whole bell peppers (1 green, 1 red, 1 orange and 1 yellow) 2 tsp. garlic 2 cups brown rice 1 rib celery, chopped 1 lb. ground meat 1 cup cooked eggplant 2 tbsp. light olive oil 1/2 cup parsley, chopped 1 onion, chopped 3/4 cup green onion, chopped 1 medium bell pepper, chopped 1 can Golden Cream of Mushroom soup Season to taste (with salt, cayenne pepper, white pepper, black pepper) Prep the four peppers by cutting off the tops and cleaning out all the seeds. Set tops and peppers in warm water until stuffing is ready. Cook brown rice according to package directions and then set aside. Prep all vegetables and set aside until meat is brown. Brown ground meat with olive oil in a large skillet. Add all the vegetables that have been chopped according to the recipe. Sauté until tender. Add the can of Golden Cream of Mushroom soup with a can of hot water. Mix well and simmer for 15 minutes on medium heat. Add the two cups of rice and mix well. Season to your taste more are less. Take the bell peppers out of the water bath and dry carefully and set on a paper towel to await filling. Spray Pam in serving dish as it will go in the oven to heat the peppers. Fill each pepper with filling. Put each in the Pam sprayed serving dish. Put the tops on each and put in the oven at 350 degrees for 10 minutes. You can eat from the peppers or taste from the rainbows dish of gold. This recipe serves 4 plus some more at the end of the rainbow.

Sixth Place

Letha Vincent, 2063 Bayou Plaquemine Rd., Rayne, LA.

Festival’s Tasso Ring 2 cups water 1 cup chopped onions 1 tsp. chopped garlic 2 tbsp. sugar 6 cups cooked rice 1 tsp. butter or margarine

16 oz. tasso, sliced 2/3 cup chopped green bell pepper 4 tbsp. tomato sauce 1 tsp. Cajun seasoning 1/4 cup chopped onion tops

In a large skillet add 2 cups water and tasso; sauté on medium heat until tender. Add onions, and peppers; cover and sauté until vegetables are tender. Remove lid and add remaining water as needed along with garlic, tomato sauce, sugar and seasonings. Cover and let sauce caramelize on simmer. In large bowl mix cooked rice, onion tops, and margarine. Spoon into prepared 6 cup mold; pack lightly. Turn mold over onto large serving platter. Spoon tasso mixture in center of ring and drizzle gravy over rice mold. Serves 6. 2 cups raw medium grain rice 3 tbsp. tasso gravy

Tasso Flavored Rice

1/2 tsp. salt 4 cups water

In a 3 quart sauce pot add rice, gravy, salt and water; bring to a boil. Reduce heat, cover and cook for 15-20 minutes.

RICE & CREOLE cookbook ●

Congratulations to the 74th International Rice Festival!

Our compliments to the Rice Capital of the world and to a fabulous 74th International Rice Festival.

425 North Avenue G • Crowley, LA • 783-0412

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RICE & CREOLE cookbook

Seventh Place

Helen Joyce Lyons, 608 Vicksbury Rd., Rayne, LA.

Sausage And Brown Rice 1/2 cup chopped celery 1 seeded Jalapeno pepper, chopped 1/2 tsp. garlic powder 2 cups fresh or frozen broccoli flowerets

1/2 cup chopped onions 1/4 cup low sodium soy sauce 2 cups Minute Brown rice - uncooked 1/2 cup peanuts or cashew (optional)

Heat 1 tbsp. vegetable oil. Sauté celery, onions, pepper till limp. Put in sausage and cook about 10 minutes. Add 1 1/2 cups water, soy sauce, garlic powder. Heat to a boil. Stir in rice, broccoli and peanuts. Cook on low heat 5 minutes or until cooked through. Let stand 5 minutes. About 4 servings (onion tops and pasley are optional).

Eighth Place

Ruth Ann Klumpp, P. O. Box 1293, Jennings, LA.

Dirty Rice With Eggplant 1/2 lb. ground beef 1/2 lb. ground pork 1 container dressing mix 2 chopped bell peppers 2 medium onions, chopped 1 cup celery

2 cups beef broth 1/2 cup chopped parsley 1 cup sliced green onions 3 cups cooked rice 3 tbsp. Worchestershire sauce 3 cloves garlic, chopped

Brown ground beef and pork in small amount of oil. When brown add chopped onion, bell pepper, celery, garlic and sauté till wilted. Add beef broth and Worchestershire sauce and cook till tender. Add rice, season to taste, mix well and add green onions and parsley. Cook awhile till gravy is absorbed. I seasoned with Benoit’s Cajun Seasoning (no salt) and added salt and little red pepper to taste.

Ninth Place

Charlotte Zaunbrecher, 1180 McCain Rd., Crowley, LA.

Pork Stew 1 lb. of pork 1 cup of chopped bell peppers 2 cups of diced potatoes 3 cups of cooked rice

1 cup of chopped onions 1 cup of chopped carrots 2 tbsp. of roux

First, brown the pork, onions, bell peppers, carrots and potatoes. Next, add the roux and cook for 45 minutes. Finally serve over the cooked rice.

RICE & CREOLE cookbook ●

Congratulations on your 74th annual international riCe Festival! Fresh Old Time Cracklins Every Saturday!

SauSage

& Specialty Meats established 1964

LA Food Stamp Card Accepted

74th

International Rice Festival

(337) 779-3425

October 2010

1 mile west of Iota on Hwy. 98 • Iota, LA 70543 Monday - Friday 8 am - 5 pm • Saturday 8 am - Noon

Stuffed Pork Chops, Select Rib Eyes, Boston Butt Steaks, Pork & Beef Roasts Deboned Stuffed Chickens & Turkeys, Smoked Ribs & Baby Back Ribs AND OF COURSE, our famous Sausage, Boudin & Tasso...and much, much more!

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RICE & CREOLE cookbook

Adult Rice & Seafood Anna Marie Hebert, 6064 Egan Hwy., Crowley, LA.

First Place

Crab At The Festival 2 cups yellow rice 1 medium bell pepper, chopped fine 1/2 celery, chopped fine 1 egg, lightly beaten Season to your taste (salt, white pepper, cayenne pepper). Bread crumbs for the top of casserole.

1 1/2 cups white lump crab meat 1 cup onion, chopped fine 1 tsp. garlic, chopped fine 1/2 cup mayonnaise 3/4 cup four cheese blend

Cook rice according to package. Go through crab meat gently to make sure there are no shells. Prep all vegetables according to recipe. Add beaten egg to the vegetables along with mayonnaise and cheese blend. Rice and crab can be folded into the bowl of the last mixture. Season to taste with seasoning listed or with your favorite. Spray your casserole dish with Pam before pouring all ingredients into your casserole. Sprinkle with bread crumbs. Bake in a 350 degree oven for 30 minutes. This recipe serves at least 6 to 8 depending on who’s first to the table.

Second Place

Cathy L. Habetz, 210 Cypress St., Iota, LA.

Cajun Etouffee Over Rice 1 lb. Louisiana crawfish tails, with fat 1 cup of chopped onion, celery and peppers 1 block of butter or margarine 1/2 cup of chopped green onions 1 can Campbell’s Cream of Mushroom soup 1 can Campbell’s Cream of Shrimp soup 1 can Campbell’s Cream of Celery soup (can add Rotel for spicy version) 3 cups of cooked rice (American grown of course) Brown vegetables (all but the green onions) in butter or margarine on low fire. Slowly add soups and bring to a slow boil and simmer for 1/2 hour. Add tails and fat from crawfish package and stir well. Simmer on low heat for about 40 minutes. Serve over hot rice. Garnish with green onions. Serves six people.

Third Place

Diana Francis, 416 N. Ave. K. Crowley, LA.

Shrimp Rice Dressing 1 medium eggplant 1 pkg. seasoning blend 1 lb. shrimp 1/2 cup water

1/4 cup cooking oil 1/2 tsp. salt 1/2 cup raw rice (1 1/2 cup cooked rice)

Heat oil, add seasoning blend. Sauté until soft. Add shrimp and cook until pink. Then add raw eggplant that has been peeled and diced, raw rice and 1/2 cup water. Cover and smother, stirring occasionally until cooked. Yields 6 servings.

RICE & CREOLE cookbook ●

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RICE & CREOLE cookbook

Mary Ann Sagrera, 274 Broadacres Dr., Crowley, LA.

Fourth Place

Cajun Quiche In A Rice Crust Crust: 2 cups cooked long-grain rice, cooled 1 tsp. onion powder 1 lg. egg Cooking spray

1 tsp. garlic powder 1/2 tsp. salt 1/4 cup reduced-fat cheese

Filling: 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped red bell pepper 1 tsp. minced garlic 1/2 lb. crawfish tails

1/4 cup plain low-fat yogurt 1/4 tsp. hot pepper sauce 4 lg. eggs 1/4 tsp. salt 1/4 cup low-fat cheese

Preheat oven to 375 degrees. To prepare crust, combine rice, garlic powder, onion powder, 1/2 tsp salt and 1 egg. Spread mixture into bottom and up the sides of 9-inch pie plate coated with cooking spray. Sprinkle bottom of crust evenly with 1/4 cup shredded cheese. To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and the next 4 ingredients (through crawfish); sauté 5 minutes. Spread mixture evenly over prepared rice crust. Combine eggs, yogurt, salt, and hot pepper sauce; stir with a whisk until well blended. Pour egg mixture over crawfish mixture. Sprinkle with 1/4 cup shredded cheese. Bake at 375 degrees for 30 minutes or until the center is set. Let stand 5 minutes before serving. Yields 4 servings (serving size 1 wedge).

Marcia L. Daigle, 226 B. Hardware Rd., Broussard, LA.

Fifth Place

Shrimp Heavenly Kaylynn 1 stick butter or margarine 2 tbsp. margarine 1 lg. bell pepper, chopped 1-10 1/4 oz. can cream of mushroom soup 1 tbsp. garlic powder 3 dashes black pepper 1 cup canned fried onions rings

1-8 oz. pkg. cream cheese, cubed 1 lg. onion, chopped 2 lbs. shrimp (or substitute with crawfish/crab meat) 2 to 3 cups cooked rice 1/2 tsp. cayenne pepper 1 1/2 to 2 cups grated Velveeta cheese

1. In a small skillet, melt 1 stick margarine and add cubed cream cheese. Stir over low heat until cheese is melted. Set aside. 2. In large pot, melt 2 tbsp. margarine and sauté onions and bell pepper until vegetables are tender. Add crab meat or shrimp and cooked until heated. 3. Add cream of mushroom soup and 2 cups cooked rice. If too soupy, add more rice. 4. Add the cream cheese and margarine mixture to seafood mixture. Stir and season to taste with garlic powder and peppers. 5. Place mixture in greased 4-qt. casserole. Top with grated Velveeta cheese and fried onion rings. Bake in 350 degree oven for about 30 minutes or until bubbly. Serves 8-10. BON APPETITE!

RICE & CREOLE cookbook ●

Time for Some Rice

Camelot Place residents Ida Moore and Roger Sarver prepare to cook some rice.

Camelot Place offers the best in nursing home care, rehabilitation services, wound care and more.

Camelot PlaCe The Finest In Long Term Care

2021 Crowley-Rayne Hwy. • 337-783-8101 www.camelotplace.cc

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RICE & CREOLE cookbook

Walter Andrus, 905 N. Ave. E., Crowley, LA.

Sixth Place

Cajun Crab Shrimp Okra Gumbo 1 lb. shrimp, shelled and deveined 4 crabs, halved 1 1/2 lb. okra, cooked 1 cup roux Parsley, optional Season to taste

1 cup celery, chopped 2 onions, chopped 2 bay leaf 3 qts. fish stock hot rice

In a 4 qt. dutch oven bring fish stock to a boil. Add roux and allow it to dissolve. Add celery, onion, and bay leaf and allow to simmer 20 minutes. Add okra and allow to cook 25 minutes. Next add crabs cook for 15 minutes in last five minutes add shrimp. Now season to taste garnish with parsley. To serve spoon desired amount of rice into individual bowl, ladle gumbo over rice.

Jeri Kaye Brown Nelson, 1849 N. Michael Sq., Lake Charles, LA.

Seventh Place

Crawfish Etouffee or “Why My Husband Married Me” My husband Pavlos says this is the best dish I make. I hope you agree! I always use only Louisiana grown Crawfish and rice, and I believe that is why it’s so good! Today I have also made this dish using homegrown Louisiana bell peppers. 1 1/2 cups uncooked extra long grain rice 3 cloves garlic, minced 1 lg. yellow onion, chopped 1 bunch parsley, minced 1/2 cup butter Salt and pepper to taste

1 lb. Louisiana crawfish tails, peeled and cleaned 2 ribs celery, minced 2 bell peppers, finely chopped 1 bunch green onion, finely chopped 1/4 cup flour

Prepare the perfect pot of rice. Bring three cups salted water to boil in a small pot. Add uncooked rice. Allow to rapidly boil for at least five minutes. Cover the pot and reduce heat to low. Allow rice to steam cook for about 25 minutes. (Don’t lift the lid!) Set aside. Make a roux. In a medium sized cast iron skillet, melt butter. Add flour. With wooden spoon, stir roux constantly until it turns very light brown, like the color of a penny. Throw chopped onions into the hot roux (Be careful!). Also add the celery, garlic, and bell pepper. Stir constantly on medium high heat until vegetables wither and are translucent, about twenty minutes. Add crawfish tail meat and continue stirring on medium heat for ten minutes. Add the parsley and green onions and cook for a final five minutes. Salt and pepper to taste. Serve over rice! Serves 2-4, depending on how hungry you are!

Eighth Place

Letha R. Vincent, 2063 Bayou Plaquemine Rd., Rayne, LA.

Golden Rice & Crab Soup 2 1/2 cups water 1 cup chopped carrot 2 chicken-flavor bouillon cubes 1 tsp. salt 3 cups half and half 1 lb. crab meat 1 lb. American cheese, cubed

1 cup chopped celery 1/2 cup chopped onion 2 tsp. chopped parsley 1/4 tsp. ground black pepper 1/4 cup all purpose flour 2 cups cooked rice

In a large saucepan, combine water, celery, carrots, onion, bouillon, parsley, salt and pepper. Bring to a boil; reduce heat. Cover; simmer 15-20 minutes or until vegetables are tender. In a medium bowl gradually add milk to flour; blend well. Stir milk mixture into vegetables; cook over medium-low heat until thickened, stirring occasionally. Stir in rice and cheese; cook over medium-low heat until cheese is melted stirring occasionally. Gently stir in crab meat and heat 8 minutes longer. Serves 8.

RICE & CREOLE cookbook ●

Thank You to this year’s festival organizers, sponsors and volunteers. Your hard work and dedication in recognizing and promoting the Louisiana rice industry is deeply appreciated.

Farmers Representing Farmers Since 1987.

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RICE & CREOLE cookbook

Helen LeBlanc, 310 E. 8th St., Crowley, LA.

Ninth Place

Seafood - Corn And Rice Casserole 3/4 stick oleo 1/2 cup finely chopped onion 2-11 oz. cans of cream style corn 2 eggs beaten 1 1/2 cup Minute Rice (uncooked) 1/2 cup crabmeat

1/2 cup small shrimp 1/2 cup finely chopped bell pepper 1 small clove garlic, chopped 1 tbsp. sugar 2 cups grated cheese

Sauté shrimp, onion, and bell pepper in oleo. Add corn, eggs, sugar, uncooked minute rice, crabmeat and 1/2 of grated cheese. Add salt and pepper to taste. Pour into greased casserole and put in remaining cheese, sprinkle with paprika. Bake 30 minutes at 350 degrees.

Tenth Place

Ruth Ann Klumpp, P. O. Box 1293, Jennings, LA.

Shrimp And Rice Casserole 2-6 oz. boxes long grain and wild rice 2 lbs. cleaned shrimp 1 onion, diced 1 bell pepper, diced 1/4 cup butter 1 tbsp. Worchestershire sauce

1 can cream of celery 1 can cream of mushroom 1-8 oz. cream cheese, softened 8 oz. grated sharp cheddar cheese 8 oz. grated Monterrey Jack cheese

Cook rice as directed without season packets. Sauté onion and bell pepper in butter. Add shrimp and cook till pink. Add soups, cream cheese and Worcestershire, mix well. Add 1/2 mixed cheeses. Stir in rice and add 3 tbsp. green onion, 3 tbsp. parsley mix and put in casserole dish. Sprinkle cheese on top and bake 375 degrees for 45 minutes.

Rice and Creole Cookery entry.

RICE & CREOLE cookbook ●

Thank You, Crowley.... For Hosting One of Cajun Country’s Oldest and Largest Festivals!

Louisiana State Senator Dan W. “Blade” Morrish District 25

to be a part Rice Industry!

Louisiana

AcAdiA PArish FArm BureAu Women’s committee

22130 Crowley-Eunice Hwy. • Crowley, LA 783-9487

74th

International Rice Festival October 2010

JACK MONTOUCET State RepReSentative DiStRict 42

Crowley Art AssoCiAtion & GAllery

We are proud of the

74th

The Crowley Art Association is proud to be a sponsor of the International Rice Festival Cookbook. Along with producing the annual Arts and Craft show in Levy Park, we also provide art events, art galas and art classes for the young and old. Please visit The Gallery located at 222 North Parkerson Avenue, which houses over 40 artists. Open Mon.-Fri. from 10 a.m. to 4 p.m. Call (337) 783-3747 for more information.

74th

International Rice Festival October 2010

Art makes the perfect gift! Web: www.crowleyartgallery.com Email: gallerythe@bellsouth.net

222 N. Parkerson Ave. • Crowley • 783-3747

●

RICE & CREOLE cookbook

Adult Rice Salad/Vegetable Audrey B. Miller, P.O. Box 112, Iota, LA.

First Place

Artichoke Rice Salad 2 tbsp. veg oil 1 tsp. lemon juice 1 cup garbanzo beans or chickpeas, rinsed and drained 1 can black beans, drained 1 cup cold cooked rice, cooked in chicken broth 1 jar marinated artichokes hearts, drained and quartered

1 med. ripe avocado, peeled and chopped 1/2 cup green pepper, chopped 1/2 cup sweet red pepper, chopped 1 med. tomato, chopped 1/4 cup red onions, chopped Salt and pepper to taste

In large bowl, combine oil and lemon juice. Stir in remaining ingredients, cover and chill until serving. 6-8 servings. Garnish with lettuce black olives and tomato slices.

Second Place

Rose Marie Trahan, 274 Broadacres Dr., Crowley, LA.

Dandy Brussel Sprouts & Brown Rice 1 lb. frozen brussels sprouts 1/2 onion, chopped 1 tsp. basil seasoning 1 tsp. lemon juice or 1 tbsp. Meyer lemon juice, fresh squeezed

4-6 tbsp. butter Salt and pepper 1 cup brown rice 1/4 cup toasted walnut pieces

Cook brown rice according to package directions but substitute vegetable broth for water and add 1 garlic cube. Boil in water or steam brussels sprouts until just tender. Split one open to see if it has cooked to the middle. Strain and place in a bowl of ice water to keep the color bright green. Cut into halves. Sauté onions in 2-3 tbsp. of butter until the onions are translucent. Add the brussels sprout halves and 2-3 tbsp. more of butter and cook on medium high heat for several more minutes, until the sprouts have reached your desired level of doneness. Add basil, salt and pepper to taste while the sprouts are cooking. Remove from heat; toss in brown rice, half of the walnuts and the lemon juice. Add salt and pepper if needed. Put into serving dish and garnish with the rest of the walnuts. Serve 6-8.

Rice and Creole Cookery entry.

RICE & CREOLE cookbook ●

Best Wishes To The...

BEST WISHES

for a successful Rice Festival!

74th

International Rice Festival October 2010

317 N. Parkerson Ave. P.O. Box 901 Crowley, LA 70527 337-788-4123 Fax: 337-788-4129

74th

International Rice Festival October 2010

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74th

International Rice Festival October 2010

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●

RICE & CREOLE cookbook

Third Place

Bernice P. McElwee, 7999 Veteran Memorial Hwy., Ville Platte, LA.

Southwest Harvest Rice Salad 1 cup long grain rice cooked in 1 can vegetable broth (Yeilds 3 cups cooked rice) 1 green banana pepper, chopped and seeds removed 2 ribs celery, chopped 1-12 oz. jar marinated artichoke hearts, drained 1 lg. ripe avocado

2-11oz. cans white shoe-peg corn, drained 1 sm. jar pimento, drained 1/2 purple onion, chopped 1 can black beans, rinced and drained 2-3 tomatoes

Combine above items in large bowl except for the tomatoes and avocado. Set aside. Mix together the following: 1/2 cup sugar 1/2 cup canola oil 1 tsp. salt 1/2 cup rice vinegar 1/2 tsp. black pepper Pour over mixture. Toss lightly. Cover and chill over night. Before serving, drain. (About 1 hour before serving) Add 2 or 3 chopped tomatoes and 1 large ripe avocado, chopped. Plate over a bed of favorite greens. Garnish with pepperoncini peppers and carrot curls. Enjoy! Servings 6-8

Walter Andrus, 905 N. Ave. E., Crowley, LA.

Fourth Place

Rice Salad 1 lb. cooked shrimp 1-6 oz. can tuna, drained 3 cups cooked rice, cooled 3 boil eggs, chopped 1 cup mayonnaise Crisp lettuce Parsley and paprika for garnish

1 1/2 cups celery, sliced thin 1/2 cup sweet pickle, diced 1/2 cup pimentos, diced 1/2 cup onions, minced 1 tbsp. lemon juice Tomato wedges

Combine all ingredients except lettuce and tomato wedges, season to taste and chill. Serve on lettuce and garnish with tomato wedges, parsley, and paprika. Serve chilled. Serves 6.

Fifth Place

Anna Marie Hebert, 6064 Egan Hwy., Crowley, LA.

Anna’s Delight 1 1/2 cups white and wild rice 1 green squash, chopped 2 cucumbers, cut in half, skin removed, seeded and chopped 1/2 cup red onion, chopped 1/2 cup water chestnuts, chopped course

2 yellow squash, chopped 2 tomatoes, chopped 6 radishes, sliced 1/2 cup white onion, chopped 1 head of Iceburg lettuce

Dressing: mayonnaise, red wine vinegar. Seasoning to taste with salt, black pepper, and caynne pepper. Cook rice to package directions set aside. While rice cooks do your prep on all vegetables except lettuce. Mix vegetables together. Add rice and mix again. Mix dressing and seasoning together tasting for correct amount. Pour over the vegetables and mix well. I prefer to put lettuce leaves in chilled serving bowl then pour all vegetables into the chilled bowl. Cover and put back into icebox until ready to serve. This recipe serves at least 8 with some left over.

RICE & CREOLE cookbook ●

Best Wishes for a Great rice festival! Congratulations to all the festival honorees, royalty and everyone involved in this year’s festival!

Dr. John H. Wise

optometrist * COMPLETE EYE CARE

Offices in Crowley - Rayne & Kaplan

Kenneth R. Dugas, CPA S. Scott Soileau, CPA Troy J. Breaux, CPA

Congratulations on 74 years! 122 E. 5th Street P.O. Box 307 Crowley, LA 70527 Phone: (337) 783-0650 Fax: (337) 783-7238

74th

International Rice Festival October 2010

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74th

International Rice Festival October 2010

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●

RICE & CREOLE cookbook

Sixth Place

Charlotte Zaunbrecher, 1180 McCain Rd., Crowley, LA.

Eggplant Casserole 1/2 cup of butter 1 cup of chopped onions 1/2 lb. of sausage 3 cups of cooked rice

1 large eggplant 1 cup of chopped bell peppers 1 cup of broth

Cook down the eggplants, onions and bell pepper. Next, put the sausage in with the eggplant, onions and bell peppers to cook for 10 minutes. Then add the rice in with the rest of the mixture and mix it together. Next put all the ingredients into a casserole dish. Finally, top the ingredients with bread crumbs and bake for 20 minutes.

Seventh Place

Letha Vincent, 2063 Bayou Plaquemine Rd., Rayne, LA.

Chicken-N-Rice Salad 4 slices bacon 2 cups cooked medium grain rice, cooked in chicken broth 1 1/4 cups mayonnaise 1/4 cup sweet onion 2 tbsp. chopped basil 2 tbsp. fresh lemon juice 1/4 tsp. ground black pepper

1-6 oz. pkg. cornbread mix 2 cups cubed rotisserie chicken 1 cup cooked fresh lima beans 1 cup cooked fresh corn 1/2 cup diced red peppers

Cut bacon into 1/4 inch pieces; cook in cast iron skillet until crisp. Remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Prepare cornbread according to package directions; pour batter into hot bacon drippings in skillet. Bake at 425 degrees for 20 minutes or until golden brown; cool completely and break or cut cornbread into small pieces; place on baking sheet. Toast pieces at 425 degrees for 5 minutes or until lightly toasted. Whisk together mayonnaise and next four ingredients in a large bowl. Gently fold chopped chicken, cornbread, rice, bacon, lima beans, corn and red peppers into mayonnaise mixture. Serving suggestions: Serve salad on sliced tomatoes on bed of lettuce, or serve in trifle bowl lined with sliced tomatoes. Salad can also used to stuff tomatoes. Serves 6-8.

Rice and Creole Cookery entry.

RICE & CREOLE cookbook ●

74th

International Rice Festival October 2010

Best Wishes...

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64 ● RICE & CREOLE cookbook Eighth Place

Jeri Kaye Brown Nelson, 1849 N. Michael Sq., Lake Charles, LA.

Pocahontas Corn Maque Choux Over Parboiled Rice This dish is prepared using locally grown fresh Louisiana corn. It is named for my beloved sister and also is attributed to the Native Americans who passed this dish on to our Cajun ancestors. This is a great side dish. 1 1/2 cups uncooked extra long grain parboiled rice 1 rib of celery, finely minced 2 cloves garlic, minced 2/3 cup heavy cream 1/4 cup unsalted butter

6 ears fresh corn 1 onion, finely chopped 3 tomatoes, chopped 3 tbsp. sugar

Prepare rice. Combine parboiled rice and three cups water in small pot over high heat. Allow to rapidly boil for at least five minutes. Cover the pot and reduce heat to low. Allow rice to steam cook for about 25 minutes. Set aside. In a medium saucepan, heat the butter on medium-high heat. Remove the husks and silk from the corn cobs. Using a knife, remove the kernels from the cob. Go over the cobs a second time with the knife to be sure all kernel bits are removed. Grate the cobs with a kitchen grater (such as a cheese grater) to extract any remaining milk from the cob. To the saucepan, add corn, celery, onion, garlic and sugar. Cook on medium-high heat for about twenty minutes, or until the natural sugars begin to caramelize. Add the tomatoes and a little water and allow most of the water to cook off. Add the cream and cook ten more minutes. Serve over parboiled rice. Serves 6 side dishes.

Rice and Creole Cookery entry.

RICE & CREOLE cookbook ●

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66 ● RICE & CREOLE cookbook

Adult Rice Dessert Letha R. Vincent, 2063 Bayou Plaquemine Rd., Rayne, LA.

First Place

1/4 cup melted butter

1 cup sour cream 1/2 cup buttermilk 2 tsp. vanilla extract 1 tsp. vinegar 2-1 oz. bottle red food coloring 1/4 cup softened butter 1 tsp. vanilla extract

Crust: Stir together graham cracker crumbs, melted butter, and sugar; press mixture into bottom of a 9-inch spring form pan. Filling: Beat 3 packages cream cheese and 1 1/2 cups granulated sugar with an electric mixer. Add eggs one at a time mixing well after each. Add rice, and next 6 ingredients, mixing on low speed until fully. Pour batter into prepared crust. Bake at 325 degrees for 10 minutes; reduce heat to 300 degrees, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Icing: Beat 1-3 oz. package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of spring form pan. Garnish, if desired. Chocolate Rice Recipe: 1 cup raw medium grain rice 2 cups water

1 pk. hot chocolate mix

In 2 quart saucepan, add rice, chocolate mix and water; bring to boil. Reduce heat, cover and cook for 15-20 minutes on simmer.

Second Place

Walter Andrus, 905 N. Ave. E., Crowley, LA.

Million Dollar Rice Pie 1-15 oz. can crushed pineapple, drained 1-14 oz. can sweetened condensed milk 1/3 cup chopped pecans 1/3 cup flake coconut

1 cup rice, cooked in pineapple juice 1/3 cup lemon juice 1-8 oz. carton cool whip 1 graham cracker pie crust

Combine all the ingredients and fold into graham cracker pie shell. Chill at least one hour before serving. Serves 6 to 8.

r i e r r a e C

RICE & CREOLE cookbook ●

Construction LLC 337-334-1660

Owner & Operator - Jamie Carriere

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68 ● RICE & CREOLE cookbook Third Place

Ruth Ann Klumpp, P.O. Box 1293, Jennings, LA.

Carrot Cake Cake: 2 1/2 cups flour 1 3/4 cups sugar 1 1/2 cups oil 2 tsp. baking powder 2 tsp. baking soda 1 tsp. salt

2 tsp. cinnamon 2 tsp. nutmeg 3 cup grated carrots 1/2 cup walnuts or pecans 1/2 cup drained crushed pineapple 4 eggs

Filling: 1 1/2 boxes powdered sugar 1/2 stick butter 1-8 oz cream cheese 1/4 tsp. salt

1 cup crushed pineapple, well drained 1 cup pecans 1 cup rice cooked in milk and sugar 2 tsp. vanilla

Cake: Cream sugar and oil. Add eggs and mix well. Sift dry ingredients and add to first mixture. Fold in pecans, pineapple and carrots. Pour into 2-9 inch cake pans, bake at 325 degrees, 45 minutes or until done. Cool before icing. Filling: Beat softened cream cheese and butter till creamy. Add rice. Add sifted powdered sugar, salt, vanilla, beat till fluffy. Add pineapple and pecans, if too soft add more sugar. Fill cake and cover, may need to chill to get firm.

Michelle Puissegur, 301 Madison Rd., Crowley, LA.

Fourth Place

Pecan Pie Rice Bars 1 box butter flavored cake mix (less 3/4 cup for filling) 1 egg

1 stick softened margarine 1 cup cooked medium grain rice

Mix margarine, cake mix and egg together. Grease and flour a 9x13 pan. Bake at 350 degrees for 15 to 20 minutes. Filling: 1/2 cup brown sugar 1/2 cup Karo syrup 3/4 cup cake mix

1 tsp. vanilla 3 eggs 2 cups chopped pecans

Mix all ingredients together and pour on top of cake. Bake at 350 degrees for 30 minutes. Cool and cut into bars. Serves 12.

Rice and Creole Cookery entry.

RICE & CREOLE cookbook ●

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Take I-10 Exit 97 at Scott, LA Located 1 Mile North of I-10 on Hwy. 93 Phone: (337) 233-5805

Congratulations

74th

International Rice Festival

to the

74th AnnuAl Rice FestivAl

October 2010

Best Wishes to the 74th Rice Festival!

TOWN OF

uson

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Harriet H. O’Brien MMC, Town Clerk Frank Andrew, Chief of Police Aldermen: Jimmy Champagne, Mayor Pro-Tem Gerald Alleman Dwayne Bowers Eugene Cahanin Alvin Felix

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74th

International Rice Festival October 2010

Glad to be of service to Acadia Parish!

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glennstokes@mcci.info www.mcci.info

Acadia Parish office 1306 Airport Rd. Estherwood, LA 70534 337-785-4456 337-785-4458 Fax

70 ● RICE & CREOLE cookbook Fifth Place

Jeri Kaye Brown Nelson, 11849 N. Michael Square, Lake Charles, LA

Coco-Loco Rice Pudding With Seraphim’s Vanilla Mango Topping And Pistachios 1 cup uncooked extra long grain rice 1/2 of a 10 oz. can sweetened condensed milk Cardamom to taste 1 mango, chopped, peeled, seeded 2 tbsp. sugar

1-16 oz. can coconut milk Water from two coconuts Pistachios, shelled and chopped 1 lg. vanilla bean

My daughter Seraphim loves fruit, and the topping in this recipe is named for her. To begin, puncture the coconuts at the soft spot with a knife. Allow coconut water to drain off into a glass. Coconuts should yield about two cups coconut water. If not, add a little water to make about two cups. Combine the rice and coconut water in small pot over high heat. Allow to rapidly boil for at least five minutes. Cover the pot and reduce heat to low. Allow rice to steam cook for about 25 minutes. (Don’t lift the lid!) Add coconut milk from the can and sweetened condensed milk to the rice. Stir and cook on medium heat for five to ten minutes. Add cardamom to taste. For mango topping, add chopped mango, sugar, and a tablespoon of water to a small saucepan. With a knife, slice open a whole vanilla bean. Scrape the seeds from the inside of the vanilla bean and add to the mango. Also throw the whole bean into the mango chunks while they are cooking. (Remove the bean when ready to serve). Cook for 15 minutes. Serve the rice pudding with mango topping and chopped pistachios. This dish can be served hot or cold. I prefer it warm when served on its own, or cold when served after a spicy meal! Serves about four.

Sixth Place

Sally Saloom, 106 Vaitor Dr., Lafayette, LA.

Old Fashioned Rice Pudding 1 cup sugar 2 tbsp. all-purpose flour 1/2 tbsp. salt 2 cups milk 3 egg yolks 2 1/3 cups cooked white rice 1/3 cup raisins

1/4 cup butter 2 tsp. vanilla extract 2 tsp. lemon juice 1/4 tsp. nutmeg 3 egg whites, at room temperature 1/4 tsp. cream of tartar 4 tbsp. sugar

Preheat oven to 350 degrees. In a saucepan, mix the flour, sugar, and salt. Slowly stir in milk. Cook over medium-low heat, stirring constantly, until thickened. Beat the egg yolks lightly, then stir in about 1/2 cup of hot custard to temper the eggs. Add the egg mixture to the custard and cook for two minutes longer, stirring constantly. Remove from heat and stir in the rice, raisins, butter, vanilla, lemon juice, and nutmeg. Pour into greased 1 1/2 quart casserole and bake for 20 to 25 minutes. Five minutes before the pudding is done, make the meringue: Beat the egg whites and cream of tartar in a deep, narrow bowl until the egg whites form soft peaks. Add 1 tablespoon of sugar at a time, beating well after each addition. Remove the pudding from the oven and top with the meringue, swirling it into peaks. Bake for 12 to 15 minutes longer, or until browned.

RICE & CREOLE cookbook ●

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74th

International Rice Festival October 2010

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72 ● RICE & CREOLE cookbook Seventh Place

Genevieve Coolman, 7335 Grand Prairie Hwy., Rayne, LA.

Old Fashioned Rice Pudding 1 cup sugar 2 tbsp. all-purpose flour 1/2 tsp. salt 2 cups milk 3 egg yolks 2 1/3 cup cooked white rice 4 tbsp. sugar

1/3 cup raisins 1/4 cup butter 2 tsp. fresh lemon juice 1/4 tsp. freshly grated nutmeg 3 egg whites 1/4 cream of tartar

Preheat oven 350 degrees. In a saucepan mix sugar, flour and salt. Stir in milk. Cook until thickened. Beat egg yolks lightly. Stir in 1/2 cup of milk mixture into eggs to temper. Add egg mixture to custard mixture. Remove from heat. Add rice, raisins, butter, vanilla, lemon juice and nutmeg. Pour into greased 1 1/2 qt. casserole. Bake 20 minutes. Make meringue: Beat egg whites and cream of tarter in bowl. Add sugar, 1 tablespoon at a time. Beat until soft peaks form. Top pudding with meringue, swirling it into peaks. Bake 12 minutes or until brown. Serves 8-10.

Eighth Place

Charlotte Zaunbrecher, 1180 McCain Rd., Crowley, LA.

Sugar Cookies 1 stick of butter 1 cup of cooked rice 1 cup of marshmallows

1 egg 1 cup of Macadamia nuts

Mix all of the ingredients together. Next, place the mixture on a cookie sheet and bake for 10 to 12 minutes.

Ninth Place

Audrey B . Miller, P.O. Box 112, Iota, LA.

Rice & Fruit Desserts 1 lg. can drained pineapple chunks 2 cups shredded coconut 1 cup chopped walnuts 1 lg. container Cool Whip 1 tsp. almond flavoring Juice of 1 lemon

1 can drained mandarin oranges 4 chopped bananas 2 cups cooked rice in pineapple juice 1 can condensed milk 2 cups graham crackers crumbs

Mix all ingredients except the crumbs. Pour in dessert bowl, alternating with graham crumbs. Cover with plastic wrap and chill in refrigerator overnight. Decorate with walnuts and mandarin oranges, pineapple slices and cherries. Serves 8-10.

RICE & CREOLE cookbook ●

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74 ● RICE & CREOLE cookbook Tenth Place

Anna Marie Hebert, 6064 Egan Hwy., Crowley, LA.

Olan’s Favorite 1 cup white rice 1 can tropical fruit 1 can peach halves 1 small bottle of cherries cut in half 1 small box of Cool Whip

1 can fruit cocktail 1 small can pineapple tidbits 1 cup pear pieces 1 can condensed milk

Cook rice according to directions set aside when cooked. Drain all juice from all cans of fruit. Mix all fruit together as each can is opened and juice has been drained. Add rice to fruit and fold gently. Add condensed milk and Cool Whip. (Defrost Cool Whip a little). Mix all together and chill before serving. Will serve at least 6 to 8 1/2 cups.

Rice and Creole Cookery entry.

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76 ● RICE & CREOLE cookbook

Top 10 Rice and Creole Cookery contest recipes

Rice and Creole Cookery entry.

Teen Division

RICE & CREOLE cookbook ●

Congratulations and Best Wishes to the

74th

International Rice Festival October 2010

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www.texjoy.com

74th

International Rice Festival October 2010

Dr. Craig M. Brammer Optometrist

Acuvue & Acuvue Advanced Disposable Contacts by Johnson & Johnson By appointment Only

419 North Avenue F Crowley, LA 783-3072

78 ● RICE & CREOLE cookbook

Teen Rice & Meat First Place

Claire Boudreaux, 146 Nicholas Lane, Church Point, LA.

C. J. Cajun Cabbage Casserole 1 med. head cabbage 1/2 cup green onions 2 cloves garlic, minced 1-10 oz. cream of mushroom soup 1/2 lb. fresh mushrooms, sliced 3 sprigs parsley 1/2 cup bread crumbs

1 1/2 lb. ground sirloin 1 med. onion 1 lg. can whole tomatoes with juice, chopped 1 cup boiled rice 3-4 tbsp. Creole seasoning 1/2 stick butter

Cut head of cabbage as you would lettuce. Boil in water until semi-tender drain and reserve liquid. Melt butter in deep skillet and fry ground meat with onions and garlic. Add Creole seasoning after meat is brown. Mix well. Add cabbage, tomatoes, rice, mushroom soup, and parsley. Mix well. Pour into greased deep baking dish. Top with bread crumbs and bake 20 to 30 minutes at 325 degrees. If it’s too dry, before baking add some juice from the boiled cabbage. Serves 6.

Rice and Creole Cookery entry.

RICE & CREOLE cookbook ●

896-0019

701 Veterans Dr. • Carencro, LA 70520 Mon-Sun 7am-8pm Daily

A WIC We Are Now ndor Ve ed iz or th Au

Specialty Meats Boudin Cracklins Groceries Bakery

Best Wishes for a Successful Rice Festival 74th

International Rice Festival October 2010

Grain Equipment & Controls Patrick B. Hanley, Jr.

109 S. Polk Welsh, LA 70591 We Honor Visa, MasterCard, American Express, Discover & Diners Club Your LA E.B.T. Care Welcome Here

Fast Friendly Service is just around the corner!

Best Wishes To The 74th International Rice Festival

Servicing All Your Electrical Needs.

(337) 734-5678 Office (377) 734-3064 Fax (337) 370-1717 Cell (337) 588-4207 Home

Commercial, Farming Motor Control & Residential

Our Sincere Best Wishes To All Participants! 74th

74th

International Rice Festival

October 2010

TWA

Rice & Grain Drying

Thornwell Warehouse Association 3 Locations To Serve You:

11113 Warehouse Rd. Lake Arthur, LA

734-2246

514 W. South Street Welsh, LA

587-2424

7118 Pine Island Hwy Pine Island, LA

584-2786

7601 U.S. Hwy. 167 ABBEVILLE, LA 70510 (337) 893-8035

BLOCKS & CUBES

80 ● RICE & CREOLE cookbook Second Place

Amber Touchet, 25403 S. La. Hwy 82, Kaplan, LA.

Dirty Rice Boulettes 2 tbsp. vegetable oil 1/2 lb. lean ground pork 1/3 cup chopped green bell pepper 1 tbsp. minced garlic Pinch cayenne pepper 3 cups water 1/4 lb. chicken livers, cleaned and pureed in food processor 1/4 cup chopped parsley leaves 3 cups cooked medium grain rice 1/4 cup milk Vegetable oil, for frying

2 tbsp. all purpose flour, plus 1 1/2 cups for coating 1 cup chopped onion 1/3 cup chopped celery 1 tsp. Creole seasoning 1/4 lb. chicken gizzards, cleaned 3/4 tsp. salt 1/2 tsp. ground black pepper 1/2 cup finely chopped green onions 2 lg. eggs 3 cups dried fine bread crumbs Dipping sauce, optional, recipe follows

In a small heavy saucepan heat 2 tablespoons of the oil over medium heat and whisk in 2 tablespoons flour. Cook, whisking constantly, until roux thickens and darkens to mahogany color: do not let burn. When well-colored, add the ground pork and cook, stirring and breaking up pieces, until browned, 4-5 minutes. Add onions, bell pepper, and celery and cook, stirring occasionally, until vegetables are tender, 4 minutes. Add the garlic, 1 teaspoon Creole seasoning, cayenne and cook for 2 minutes. Meanwhile, in a large pot bring gizzards and 3 cups of water to a boil over high heat. Boil until tender, about 30 minutes; drain, reserving stock and gizzards separately. Grind gizzards in food processor and add to pork and vegetable mixture along with 2 cups of the reserved stock (add water if necessary to bring volume up to 2 cups) and add salt and pepper, if desired. Bring mixture to a boil, then reduce the heat to simmer. Cook about 30 minutes, until flavors are well blended. Add the livers and cook, stirring, until they are completely cooked through, 2-3 minutes. Add the parsley, green onions and rice, mixing gently but thoroughly to combine. Adjust seasoning if necessary, transfer to a bowl, and set aside to cool. When cool, cover with plastic wrap and transfer to the refrigerator until thoroughly chilled. When the mixture is thoroughly chilled, form the mixture into balls about 2 tablespoons each, pressing with your hands to compact the mixture. Transfer to a parchment-lined baking sheet and repeat with remaining mixture. Place the flour and 1/2 teaspoon Creole seasoning in a mixing bowl and toss to combine. Place the eggs and milk in another shallow mixing bowl and whisk to combine. Place the bread crumbs in a bowl and 1/2 teaspoon Creole seasoning and toss to combine. Working 1 at a time, carefully coat the rice balls first with flour, then with the egg wash, then dredge in the bread crumbs, rolling to coat evenly and shaking to remove any excess crumbs. Place the breaded boulettes onto a parchment lined baking sheet and repeat with the remaining dirty rice until all boulettes have been breaded. In a large saucepan heat at least 4 inches of the oil to 350 degrees F. When hot, gently add the boulettes, in batches, to the hot oil, and fry, turning to promote even browning, until golden brown, about 2 minutes. Remove from the oil with a slotted spoon and let drain on a paper-lined plate or platter. Repeat until all boulettes have been fried. Serve with dipping sauce, if desired. Dipping Sauce: 1 cup heavy cream 2 tbsp. honey

1/2 cup Creole mustard 1 tbsp. hot sauce, or to taste

Whisk all ingredients together in a saucepan over medium-low heat for about 3 minutes or until thickened. Serve with the boulettes.

Third Place

Katie Frith, 20619 Mahogany Rd., Kaplan, LA.

Taco Rice 2 lb. ground meat 1 pkg. taco seasoning mix 1 can whole kernel corn, drained 1 cup cheddar cheese Handful chopped green onions, optional

1 small onion 1 cup water 1 can diced tomatoes 2 cups cooked rice

Brown ground beef and onion. Once browned, add taco seasoning mix, water, corn, and tomatoes and cook for 15 minutes. Add 2 cups cooked rice and 1 cup shredded cheddar cheese and mix together. Serves 4

RICE & CREOLE cookbook ●

Congratulations from:

City of Scott Louisiana “Where the West Begins!”

Scott City Hall

420 Lions Club Road

Mayor Hazel D. Myers City CounCil At Large - Norwood Menard District 1 - William “Bill” Young District 2 - Terry Montoucet District 3 - John “Bob” Boudreaux District 4 - Mark Moreau Chief of Police - Chad Leger

Congratulations!!! 74th

International Rice Festival October 2010

and Thanks to all rice farmers for your support of...

Kevin W. Stewart • 901-489-0060 visit www.gowanco.com

82 ● RICE & CREOLE cookbook Fourth Place

Jace Stelly, 25404 S. La. Hwy 82, Kaplan, LA.

Tex-Mex Bake 1 cup Minute white or brown rice, uncooked 1 lb. ground beef 1-15 oz. can chili beans 1-10 oz. can diced tomatoes with green chilies 1-12 oz. bag crushed tortilla chips 1 lb. prepared cheese product, cut into cubes, divided Sliced green onions and sour cream, optional Preheat oven to 350 degrees F. Prepare rice according to package directions; set aside. Brown meat in large nonstick skillet over medium heat; drain off excess fat. Mix in cooked rice, beans, and tomatoes with chilies. Cover bottom of baking dish with chips. Layer half of cheese over chips. Top with rice mixture. Top with remaining cheese. Bake, uncovered, 15 minutes or until cheese is melted. Garnish with green onion and sour cream, if desired. Serve hot. Serves 8.

Fifth Place

Elizabeth Cormier, P. O. Box 193, Branch, LA.

Rice Cooker Cabbage Casserole 1 lb. ground hamburger 1 bell pepper, chopped 1 cup water Salt and pepper to taste

1 lg. onion, chopped 1 medium cabbage, cut in wedges 1 can diced tomatoes with peppers 3/4 cup raw rice

Brown hamburger meat. Sauté onions and bell peppers with meat. Drain mix with other ingredients and put in rice cooker. When rice cooker dings, let stand 1/2 hour. Serves 4

Sixth Place

A. J. Matt, 1557 Wikoff Cove Dr., Church Point, LA.

Eggplant Dressing 3 cups eggplant, chopped Oil 1 lb. ground meat browned 2 tbsp. Kitchen Bouquet

1 bell pepper, chopped 1 onion, chopped 1 can cream of mushroom soup 6 cups cooked rice

Peel eggplant and chop into small pieces. Boil eggplant until tender with salt. Heat oil, add chopped onions and cook about 3 minutes, then add eggplant, bell pepper, cream of mushroom soup and Kitchen Bouquet. Let this cook down good then add ground meat, season to taste. Add rice. Garnish Serves 6.

Teen Rice Meat Continues on Page 88

RICE & CREOLE cookbook ●

People Dedicated to the Field of Rice. RiceTec is a proud supporter of the International Rice Festival and the Southern rice industry.

Alvin, Texas • www.ricetec.com • 1-877-580-7423

84 ● RICE & CREOLE cookbook

‘09 Rice Festival Queen Pageant

Emcee Tracy Wirtz interviews queen contestants. The judges deliberate.

Amber adorns her banner for the first time.

Queen Amber and her proud parents Sharon and Tony Comeaux.

RICE & CREOLE cookbook ●

‘09 Rice Festival Queen Pageant

Tears of joy.

Amber Comeaux

The 73rd International Rice Festival Queen Amber Comeaux is crowned.

Our proud queen.

86 ● RICE & CREOLE cookbook

Yum. Tasty rice.

Past Festival Queens 1937 - Mrs. Estelle Bonin Fleming 1938 - Mrs. Cecile Trahan Larcade 1939 - Mrs. Lucille Jones Brodbeck 1940 - Mrs. Melba Keller Hoffpauir 1941 - Mrs. Ann Meridith Van Ness 1942-1945 - War Years 1946 - Carolyn Breaux 1947 - Mary Alice Tosso 1948 - Joycelyn Aube 1949 - Barbara Rodrigue 1950 - Jackie Hoffpauir 1951 - Lorraine Lott 1952 - Angie Branch 1953 - Betty David 1954 - Cindy Gardiner 1955 - Wanda Peterson 1956 - Margie Moore 1957 - Patricia Lormand 1958 - Carolyn Cherry 1959 - Judith Ann Haydell 1960 - Virginia O’Brien 1961 - Marilyn Ann Adams 1962 - Sharon Elliott

1963 - Brenda Daigle 1964 - Valerie Oustalet 1965 - Dianne Everett 1966 - Linda Leoty 1967 - Debbie Carpenter 1968 - Susan Garcia 1969 - Lydia Breaux 1970 - Paula Bergeron 1971 - Bridget Parsley 1972 - Sally Faul 1973 - Renee Duplechin 1974 - Karen Bollich 1975 - Patricia Crain 1976 - Tara Ann Hargrove 1977 - Betty Allee 1978 - Cynthia Gibson 1979 - Beth Meaux 1980 - Donna Pousson 1981 - Danette Trahan 1982 - Gwendolyn Dugas 1983 - Michelle Meche 1984 - Camille Bourgeois 1985 - Anna Christine Arceneaux

1986 - Tonya Stoute 1987 - Catherine Arceneaux 1988 - Dana Randolph 1989 - Jean Marie LeJeune 1990 - Toni Ann Adock 1991 - Tiffany Shannon McDaniel 1992 - Christine Lawson 1993 - Heather Hedrick 1994 - Yvonne Gilder 1995 - Keisha Benoit 1996 - Jennifer Broadus 1997 - Angela Marie Abate 1998 - Courtney Terrell 1999 - Amy Catherine Pastor 2000 - Elizabeth Jane Lawson 2001 - Melanie Renee Falcon 2002 - Lauren Elise Barry 2003 - Aleigha Evan Trahan 2004 - Joelle Elizabeth Benoit 2005 - Krystle Todd 2006 - Marissa Champagne 2007 - Amber Thibodeaux 2008 - Devin Angelle Babineaux

RICE & CREOLE cookbook ●

Congratulations and Best Wishes to the...

74th

International Rice Festival October 2010

EXIT 80

EXIT 82 I-10 EAST

I-10 WEST

N. Odd FEllOWS Rd.

KE RS ON

E AV

www.lsfcu.net Acadia Branch - 331 Odd Fellows Rd. • Crowley, Louisiana 70526 (337) 785-0810

R PA

lobby Monday-Friday 8:30 AM to 5:00 PM drive Thru Monday-Thursday 8:30 AM to 5:00 PM Friday & APSB Pay days 8:00 AM to 5:30 PM

88 ● RICE & CREOLE cookbook Teen Rice & Meat Continued from Page 82

Seventh Place

Janci Sellers, 10201 St. Michael Put. Ln., Abbeville, LA.

Upside-Down Deep Dish “Rice” Pizza 1 lb. ground beef 1 1/2 cup shredded Mozzarella 1/3 cup sliced black olives 1/3 cup sliced mushrooms

1 jar Ragu tomato basil sauce 1-11 oz. can refrigerated pizza dough 1/3 cup purple onions, sliced 1 cup cooked med. grain rice

Preheat to 350 degrees. Brown ground beef in skillet; drain. Season with 1 tsp. Tony’s Creole Seasoning. Stir in Ragu; bring to a boil, add rice, turn into 9 in. pie plate or 1 1/2 qt. baking dish. Top with black olives, purple onions, mushrooms and mozzarella cheese. Cover pie plate with pizza dough. Crimp edges and top with garlic powder (sprinkle lightly after baking). Bake @ 350 degrees for 20 minutes or until crust is golden. Let stand 10 minutes. Serves: 4 to 6.

Eighth Place

Brandon Dale, 106 Viator Dr., Lafayette, LA.

Homemade Jambalaya 2 chopped boneless chicken breast 1-15 oz. can of tomato sauce 2 tsp. garlic 3 1/2 cups of medium grain white rice

1 lb. sliced smoked sausage Cajun seasoning to taste 1 tsp. onion powder

Combine all ingredients accept rice, in a large pot and sauté for 30 minutes. Add rice. Simmer for 25 minutes. Let cool and enjoy!

Ninth Place

Kendra Schneider, 6176 East Whitney St., Morse, LA.

Chicken Casserole 1 1/2 cups uncooked long-grain rice 1/2 cup butter 1 green bell pepper, chopped 1 onion, chopped 3 celery ribs, chopped 2 garlic cloves, minced 4 green onions, chopped

1 1/2 lbs. skinless and boneless chicken 1-10 3/4 oz. can of cream of chicken soup 1-10 3/4 oz. can of cheese soup 1 cup cheddar cheese, shredded 1/4 cup fine dry bread crumbs Seasoning to taste

1. Prepare rice according to package directions. 2. Preheat oven to 350 degrees. 3. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender. 4. Stir in cream of chicken soup, cheese soup, chicken, and seasoning; cook 5 minutes or until the chicken turns white, taking care not to overcook the chicken. 5. Combine chicken mixture and rice. 6. Pour mixture into a lightly greased 13 x 9 inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs. 7. Bake for 25 minutes or until cheese is melted. 1 Casserole serves 8.

RICE & CREOLE cookbook ●

The Best Diamond Selection Around.

Our Very Best to the... 74th

Compare Our Low Prices, Selection, Quality & Services! Your Diamond Headquarters!

International Rice Festival October 2010

Brandt’s Jewelry

225 N. Parkerson Crowley, LA • 783-2700

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502 N. Parkerson • Crowley • 783-3124

Best Wishes To The...

Congratulations! 74th

International Rice Festival October 2010

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Hours: Monday-Friday 10am-5pm • Saturday 10am-2pm

Glenn Hebert

(Agency Mgr.)

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74th

International Rice Festival October 2010

N POOL BOY U J CA

David Carlson Jim Orillion Owen Stanford

805 N. PARKERSON • CROWLEY • Above Ground Pool Sales • In-Ground Pool Sales • Maintenance & Service • Free Water Analysis • Retail Store

90 ● RICE & CREOLE cookbook

Teen Rice & Seafood Hannah Miller, 7162 S. La. 13., Crowley, LA.

First Place

Supreme Seafood Lasagna 2 lg. onions, diced 1 bell pepper, diced 3 cloves garlic, diced 1/4 cup celery, diced 3/4 lb. butter (3 blocks) 1 tbsp. roux 2-8 oz. cans Rotel tomatoes 1 cup crawfish fat or 1 can cream of onion soup 1 cup water

1 cup green onions, diced 1 1/2 cups cooked rice 1 lb. crawfish, diced or food processed 1 lb. shrimp, diced or processed 1 lb. crabmeat, diced or processed 1-8 oz. bag shredded mild cheddar cheese 1-8 oz. bag mozzarella cheese 2 boxes lasagna noodles Salt and pepper

Cook onion, bell pepper, garlic and celery in butter until mixture begins to brown. Add roux and mix well. Cook for 10 minutes then add tomatoes and cook for 15 minutes at slow boil before adding crawfish fat or soup. Add 1 cup water and let cook at slow boil about 1 hour, and then add 1/2 cup green onions. Cook 5 minutes and turn heat to low and season to taste. In a large bowl mix rice, shrimp, crawfish, crabmeat, 1/2 cup green onions and cheese. Layer noodles, meat sauce in baking dish, adding a little sauce to bottom first, to keep noodles from sticking. Repeat layers. Sprinkle with a little water and mozzarella cheese. Bake 350 degrees for 1 hour and 30 minutes. Can be made ahead and frozen, then defrost and bake. Serves: 8-10.

Second Place

Joshua Conner, 106 Markland Lane, Crowley, La.

Crawfish Corn Casserole 1 lb. of Louisiana crawfish 1 can of cream of mushroom 3 cloves of garlic, pressed 1/2 bell pepper, chopped 1/2 stalk celery, chopped 1 block butter

2 cans cream style corn 1 1/2 cups rice, cooked 1/2 onion, chopped 1/2 cup mushroom, chopped 1-8 oz. cheddar cheese Season to taste

Sauté onions, bell pepper, mushroom, celery and garlic in butter; add corn, crawfish, cream of mushroom and rice; put in casserole dish and bake at 350 degrees for 30 minutes or until cheese is golden brown.

Third Place

Blake Bellard, 534 Olivier Rd., Church Point, LA.

Cheesy Crab And Rice 1 onion, chopped 1 stick of butter 1 lg. can evaporated milk 2 egg yolks 1 cup Velveeta cheese 1 lb. crabmeat

1 tsp. salt 1 tsp. black pepper 1/2 tsp. red pepper 1/2 tsp. garlic powder 1 1/2 cups cooked rice

Sauté onions in margarine in a large sauce pan. Add rice to milk in separate container. Once onions are soft, add rice and milk mixture to onions, stirring often. Add yolks, cheese and seasoning, then cook on low heat for 5 minutes. Add crabmeat and blend well. Bake at 375 degrees for 15 minutes.

RICE & CREOLE cookbook ●

Best Wishes to the Rice Festival!

74th

International Rice Festival October 2010

Home Health Care 2000

“We’re there when you need us.” 813 N. Parkerson • Crowley • 785-1004 Locations also in Lafayette and Jennings • 1-888-869-5829

ServiceS: • Nurses • certified Nursing Assistant • Therapists (Physical, Occupational & Speech) • Nutritional counseling • Medical Social Worker • Home Medical equipment

92 ● RICE & CREOLE cookbook Jenci Sellers, 10201 St. Michael Private Ln. Abbeville, LA.

Fourth Place

Creamy Shrimp Pie With Rice Crust 1 1/2 cups cooked med. grain rice 2 tbsp. chopped pimientos 1 1/2 tsp. Tony’s Creole seasoning 1 can cream of mushroom soup, undiluted 1 refrigerated pie crust

1/4 cup softened butter, divided 1 cup chopped onion 36 shrimp, peeled and deveined 1 tbsp. lemon juice

1. Preheat oven to 350 degrees. 2. Combine rice, half of the butter and pimiento; mix them well. Press evenly around the sides and bottom of a 10 in. pie plate. (Season with 1/2 tsp. Tony’s creole seasoning). 3. In skillet over medium heat, melt remaining butter and sauté onions. Add shrimp (seasoned w/1 tsp. Tony’s Creole seasoning). Cook, stirring frequently until pink, 5 to 7 minutes. Spoon shrimp mixture into rice crust. In same skillet, combine cream of mushroom soup and lemon juice. Stir until smooth and heated through. 4. Pour soup mixture over shrimp. 5. Cut pie crust into 6 strips. Place 3 horizontally and 3 vertically over pie plate. 6. Bake 20 minutes or until browned lightly. (Sprinkle lightly with garlic powder). Serves 6 to 8.

Fifth Place

Amber Touchet, 25404 S. La. Hwy. 82, Kaplan, LA.

Cajun Shrimp Casserole 1 to 1 1/2 lbs. fresh peeled shrimp 1 tbsp. lemon juice 1/4 cup butter 1-10 3/4 oz. can cream of shrimp soup 1-10 oz. pkg. frozen onions and peppers 1/2 cup chicken broth 4 garlic cloves, minced 1/2 tsp. cayenne pepper 2 cups smothered okra 4 cups cooked long-grain rice 1-10 oz. can diced tomatoes with green chilies 1/4 cup grated cheddar cheese Peel shrimp; devein, if desired. Melt 1/4 cup butter in large skillet over medium-high heat. Add onion and next 3 ingredients; saute 7 minutes or until tender. Add garlic, and saute 1 minute. Stir in okra, lemon juice, salt; sauté 5 minutes. Add tomatoes, shrimp and cook 5-10 minutes or until shrimp turn pink. Stir in soup and next 4 ingredients until blended. Pour into a lightly greased 11x7 inch baking dish. Sprinkle evenly with cheddar cheese. Bake at 350 degrees for 15-20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish if desired.

Rice and Creole Cookery entry.

RICE & CREOLE cookbook ●

G&J Mobile Home & RV Supplies 280 John Wayne Dr. • Lafayette, LA

234-6585

do You babYsIT In Your home? You are elIgIble for meal reImbursemenT!!! Contact:

Regional nutRition assistance, inc. for more Information

grandparenTs InCluded!

• Doors • Bathtubs • Skirting • Steps • Ceiling Panels • Metal Siding Major Credit Cards Accepted

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Monday - Friday 8:00 A.M. - 5:30 P.M. Saturday 9:00 A.M. - 2:00 P.M.

Call: (337) 232-7471 or (800) 309-6999

Thank You Area Farmers and

74th

International to All Participants of the... Rice Festival Congratulations

October 2010

Morse (337) 788-2167

Bunkie (318) 346-6651

Duson (337) 873-8105

Pine islanD (337) 734-3367

new roaDs (225) 638-7056

94 ● RICE & CREOLE cookbook Sixth Place

Emily Leonard, 14238 Alexander Rd., Abbeville, LA.

Rice ‘N’ Seafood Casserole 1 stick margarine 1 cup onion, chopped 1 cup bell pepper, chopped 1 cup celery, chopped 2 cloves garlic, chopped 1 lb. shrimp, chopped 1 lb. crawfish, chopped 1 lb. crabmeat 1 can cream of mushroom soup 1 can cheddar cheese soup

1 small jar diced pimentos 1 can sliced water chestnuts, chopped 1 tsp. salt 1 tsp. black pepper 2 tbsp. Tabasco 2 cups cooked rice 1/2 cup onion tops 1/3 cup parsley 1/4 cup bread crumbs

1. Sauté onions, bell pepper, celery, and garlic in butter. 2. Add shrimp and cook until shrimp turn pink. 3. Add crawfish and crabmeat and cook about 5 minutes. 4. Add mushroom soup, cheddar cheese soup, pimentos, and water chestnuts and blend well. 5. Add salt, black pepper, and Tabasco. Blend. 6. Add cooked rice, onion tops, parsley, and bread crumbs. 7. Heat thoroughly. 8. Pour into a large casserole dish and top with bread crumbs. 9. Bake at 350 degrees for 30 minutes. Serves 10-12.

Seventh Place

Brittany Gaspard, 14230 Alexander Rd., Abbeville, LA.

Rice ‘N’ Seafood Spectacular 1 stick oleo 1-8 oz. can water chestnuts, chopped and drained 1 small red bell pepper, chopped 1 can cream of celery soup 1 lg. onion, chopped 1 cup mayonnaise 2 lbs. shrimp, seasoned 2 cups cooked rice 1 lb. crabmeat, seasoned 1/4 cup onion tops, chopped 2 cans French-style green beans, drained Season to taste (Tabasco &Tony Chacherie seasoning) 1-4 oz. jar pimento, drained Bread crumbs 1-6 oz. jar mushrooms, drained 1. Cook bell pepper, onion, and shrimp in oleo until shrimp turn pink. Remove from heat. 2. Add crabmeat, green beans, pimentos, mushrooms, water chestnuts, and celery soup. Mix well. 3. Add mayonnaise, rice, and onion tops. Mix well. 4. Season to taste with Tabasco sauce and Tony Chacherie seasoning salt. 5. Place in casserole dish and top with bread crumbs. 6. Bake at 350 degrees for 45 minutes. Serves 10-12.

RICE & CREOLE cookbook ●

Congratulations and Best

Photographs by Edward “Presenting Your Moments”

Wishes to the

74th

1116 N. Avenue D Crowley, La 70526-3636

International Rice Festival

Cell (337) 581-4882 Phone (337) 788-3636 EnLeger@gmail.com

October 2010

Cannon Family mediCine CliniC Stephen R. Cannon, m.d. Family mediCine Ph.: 337-783-5900 719 North Eastern Ave. Fax: 337-783-5914 Crowley, LA 70526 Small enough to know you, qualified to serve you.

Our Specialty Programs Include: • Diabetic Education • Low Vision • Anodyne Therapy • Pulmonary Rehabilitation • Anticoagulation Program • TeleHealth Monitoring • Heart Failure Program • Balance and Fall Prevention • Joint Replacement Program • Skilled Nursing Care • Speech Therapy

www.EdwardLeger.com See my work: www.flickR.com/photos/EdwardLeger www.facebook.com/PhotosByEdward

Congratulations

74th

International Rice Festival October 2010

MedSource is committed to assisting the treatment of disease and promotion of health through education and coordinated, family-centered care to assist the patient in achieving his/her optimum level of health.

Our Home Health Agency provides: • Physical Therapy • Social Services • Certified Nursing Assistance

• Occupational Therapy • Registered Dietician

MedSource Home Health

110 1/2 W. 8th Street • Crowley, LA 70526 Ph.: 337-785-8434 • Fax 337-785-8436

96 ● RICE & CREOLE cookbook Hailey Johnson, 12113 Branch Hwy. , Church Point, LA.

Eighth Place

Rice/Shrimp Mold 1-10 oz. can tomato soup 1 1/2 envelopes unflavored gelatin 1 lb. boiled shrimp, seasoned and chopped fine, or pass in food processor 3/4 cup finely chopped celery, or pass in food processor 1 small onion, chopped fine, or pass in food processor 1/4 cup finely chopped green onion tops or pass in food processor

3-3 oz. pkg. cream cheese 1/4 cup cold water 1 cup cooked rice 1 cup mayonnaise Salt, pepper and hot sauce - to taste

In a medium sauce pan, combine soup and cheese, heat until completely melted. Remove from heat. Dissolve gelatin in 1/4 cup cold water and add to soup mixture. Cool for a apprxomately 15 minutes then add all remaining ingredients. Pour into a lightly greased (butter or cooking spray) 6 cup mold. Cover and refrigerate overnight. To remove from mold, put the mold in hot water until the dip releases for the side of the mold pan. Garnish and serve with crackers. Servings: Approximately 35.

Meagan Murrell, 1168 S. Hwy 13, Crowley, LA.

Ninth Place

Meg’s Shrimp And Eggplant Casserole 1 lb. shrimp, peeled and deveined 1 stick margarine 1 can diced Rotel tomatoes 1 small jar Cheez Whiz 1 onion, chopped

1 lb. chopped eggplant (after peeling) 2 cups cooked rice 1 cup bread crumbs 1 cup almonds, sliced

Preheat oven to 350 degrees. Peel and chop eggplant. Boil eggplant with a pinch of salt and drain. Sauté onion in margarine until limp. Add tomatoes and soften. Stir in shrimp until pink. Stir on low fire about 30 minutes. Add eggplant, cooked rice, Cheez Whiz, and bread crumbs. Pour into 9x13 greased casserole dish. Sprinkle with bread crumbs and cook for about 30 minutes. Remove and garnish with sliced almonds and fresh parsley. Serves 6-8.

Tenth Place

Lacy Falke, 704 Turner Rd., Pitkin, LA.

Zesty Rice Crab Croquettes 1 1/2 cups cooked medium grain rice 1 tbsp. minced onion 1/4 tsp. seafood seasoning 1 tsp. dried parsley 1/2 cup reduced fat mild cheddar cheese 2 tbsp. chopped green bell pepper 1-6 oz. can drained and flaked crab meat

1/4 tsp. black pepper 1 lightly beaten egg 2 tbsp. hot picante sauce 2 tbsp. chopped red bell pepper 1 to 2 cups crushed cornflake crumbs Slice olives and parsley for garnish

Preheat oven to 375 degrees Fahrenheit. Combine first 11 ingredients in 3 1/2 quart mixing bowl. Shape into 6-8 croquettes. Coat each with crushed cornflake crumbs (approximately 3 cups whole flakes). Place on cookie sheet lightly coated with butter flavored vegetable spray. Lightly spray top of each croquette with vegetable spray. Bake for 20 minutes at 375 degrees Fahrenheit. Cook 5-10 minutes to set. Remove to serving dish and garnish with sliced olives and parsley. Yield: 4 servings.

RICE & CREOLE cookbook ●

DUHON FUNERAL HOME, LLC salutes the

74th INTERNATIONAL RICE FESTIVAL

74th

International Rice Festival

LEBLANC’S MOBILE HOME MOVERS, LLC Estherwood, LA

Licensed & Insured

October 2010

In your time of need... See Us! We’ll be here

TODAY • TOMORROW • ALWAYS!

Wayne & Ricky LeBlanc

(337) 783-4505

(337) 783-3302

Mobile

(337) 319-6313

Congratulations

Congratulations!

and Best Wishes to the...

74th

International Rice Festival

International Rice Festival October 2010

October 2010

For all Your

Wirinsg need

Ken’s electrical

A/C & HeAting ServiCe • CommerCial • residential • liCensed & Bonded

Ken Schexnayder, Owner • 788-1916

Professional Dry Cleaning, Laundry & Alteration Services 701 N. Parkerson • Crowley • 783-7814 Mon.-Fri. 7 am - 5:30 pm • Sat. 8 am - 12 Noon Drive Thru & Computerized Service For Fast & Convenient Drop Off & Pick Up A Local Family Business - Miles & Laura Frank

98 ● RICE & CREOLE cookbook

Teen Rice Salad/Vegetables Hannah Miller, 7162 S. La. 13, Crowley, LA.

First Place

Second Place

Blake Bellard, 534 Olivier Rd., Church Point, LA.

Fresh Corn-Rice Salad 4 ears fresh corn or 3 cups frozen corn 1 pt. cherry or grape tomatoes, halved 1 sm. red onion, cut in wedges 2-3 tbsp. rice or red wine vinegar

1 1/2 cups cooked rice, cooled 1 cup fresh arugula 1 jalapeno pepper, thinly sliced 2 tbsp. olive oil

Cook corn in boiling, lightly salted water for 3 minutes. Remove corn and let cool. If fresh corn, cut off cob. Combine rice, tomatoes, arugula, onion, and jalapeno pepper. Transfer to bowl and top with corn. Drizzle with vinegar and olive oil. Season to taste with salt, pepper, and sugar if desired. Serve at room temperature. Makes 8-10 servings.

Third Place

Mary Kate Colligan, 218 Babineaux, Rd., Church Point, LA.

Harvest Rice Salad 1 small pie pumpkin (about 2 lbs.) 1 tbsp. olive oil 2 cups cooked white rice 1/2 cup coarsely chopped pecans, toasted 1/2 cup coarsely chopped walnuts 3 dried apricots, chopped 1/2 cup dried mixed fruit (pineapple, cranberries, cherries, raisins, apples) 1/2 cup orange juice 1/4 tsp. salt 1/4 tsp. curry powder 1/8 tsp. ground cinnamon 1/8 tsp. ground cumin Wash pumpkin; cut into 4 wedges. Remove loose fibers and seed from the inside. Brush wedges with oil. Place onto an ungreased 15-inch x 10-inch x 1-inch baking sheet. Bake at 400 degrees for 35-40 minutes or until tender. Meanwhile stir in pecans, walnuts, apricots, dried fruit mix, salt, curry powder, cinnamon, and cumin into cooked rice. Add orange juice and mix well. When pumpkin wedges have cooled, top them with rice salad mixture. Serves 4.

RICE & CREOLE cookbook ●

Best Wishes

74th

International Rice Festival

74th

International Rice Festival October 2010

October 2010

Our Sincere Thanks and Best Wishes To All The Area Farmers

And Congratulations to all Honorees

Suire’s Front End Alignment, Inc.

Rayne Rice Mill

783-6640

110 E. Texas • Rayne, LA Jason Hanks, Owner

Congratulations to the

74th

International Rice Festival October 2010

from your friends at the

BANK OF GUEYDAN Gueydan, LA • 536-9203 Member FDIC Member Federal Reserve System

Tune-Up - Brake Service - A/C

B.L. Suire Owner

217 N. Ave. F. • P.O. Box 1803 Crowley, LA 70527-1803

Joyce Guidry Secretary

Best Wishes 74th

International Rice Festival October 2010

And congratulations to all the honorees!

RICHARD Flying Service, Inc. S. Abbeville Hwy. • 334-3867 *Rayne*

100 ● RICE & CREOLE cookbook Nick Saloom, 106 Viator Dr., Lafayette, LA.

Fourth Place

Light Mediterranean Rice Salad 3 cups fat-free chicken broth, divided use 1/4 cup fresh lemon juice 1/2 tsp. salt 1 tbsp. fresh oregano, minced 1/8 to 1/4 tsp. red-pepper flakes (or to taste) 1 red bell pepper, finely chopped 1/2 cup chopped green onion 1/2 cup crumbled Feta cheese

1 1/2 cups long-grain rice 1 tbsp. olive oil 2 cloves garlic, minced 1/4 tsp. freshly ground black pepper 2 cups chopped spinach leaves 1 small cucumber, peeled, seeded and finely chopped 1/4 cup chopped Kalamata olives

1. In a medium saucepan, bring 2 1/2 cups of the chicken broth to a boil. Add the rice, bring back to a boil, cover and turn the heat to low. Simmer about 15 minutes, or until the broth is completely absorbed. Remove the pan from heat and allow to sit for 5 minutes. 2. In a large bowl, whisk the lemon juice, olive oil, remaining 1/2 cup chicken broth, salt, garlic, oregano, black pepper and red-pepper flakes. 3. Add the rice to the dressing and toss to combine. Add the spinach, toss and let sit until no longer steaming hot. Add the red bell pepper, cucumber, green onion and olives. Stir to combine. You can add the Feta cheese now, or place 1 tablespoon on top of each serving. Serve at room temperature or cold. Add additional chicken broth if needed.

Shannon Fleming, 1166 Bourque Rd., Duson, LA.

Fifth Place

Southwestern Rice 1 medium diced green pepper 2 minced garlic cloves 1-14 1/2 oz. can reduced-sodium chicken broth 1/2 tsp. ground cumin 1-15 oz. can black beans rinsed and drained 1-10 oz. pkg. frozen corn, thawed

1 medium chopped onion 1 tbsp. olive oil 1 cup uncooked long grain rice 1/8 tsp. ground turmeric 1-10 oz. can diced tomatoes

In a large nonstick skillet, sauté the green pepper, onion, and garlic in oil for 3 minutes. Stir in the broth, rice, cumin, and turmeric; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Add the beans, tomatoes and corn, heat through.

Sixth Place

Meagan Murrell, 1168 S. Hwy. 13, Crowley, LA.

Meg’s Cool Rice And Bean Salad 1 cup cooked rice 1-16 oz. can cooked pinto beans 2 hard boiled egg whites, chopped 1/2 small onion, finely chopped 2 tbsp. sweet relish

1/8 tsp. black pepper 1/4 cup creamy salad dressing 1/8 tsp. celery seed 1 small head lettuce or lettuce leaves

Mix all ingredients together except lettuce and chill for 2 hours. Serve on lettuce. Preparation time: 30 minutes. Can be used as a main dish or side dish. Serves 2-4.

RICE & CREOLE cookbook ●

Bon Appetit

Best Wishes to the Rice Festival! 74th

International Rice Festival

BERTRAND RICE

October 2010

LANDRY AERO DIVISION

10105 Seward Lane • Elton, LA 70532

DaviD & Lorraine BertranD

Best Wishes for a successful 74th Rice International Festival Festival Rice October 2010 Thibodeaux Electric 10107 Prejean Hwy. • Lawtell, LA 70550 SaleS & Service Serving Louisiana for over “50 Years”

Call Thibodeaux Electric

for all of your SALES & SERVICE needs... 1-800-738-8658 (337) 543-2362 www. ThibodeauxElectric.com

584 Nighthawk Rd. Estherwood • Legros Airport

Larry Landry 800-280-2884 FAX (337) 783-7385

Our sincere thanks to the area applicators!

Sharing in the promotion of rice from the beginning!

✃

(337) 584-5198 (337) 584-5199 Web site: bertrandrice.com bertrice@centurytel.net (337) 584-5200 FAX

RICE MARkETINg SERvICES

The Blue Rose Museum Wright Automobile Collection Rice & Crawfish Farm Tours 337-783-6417

www.CrystalRice.com Tours By Appointment Only

$2.00 OFF Admission With This Coupon

101

102 ● RICE & CREOLE cookbook Jessica Falke, 704 Turner Rd., Pitkin, LA.

Seventh Place

Taco Rice Fish Dip 1 lb. catfish 1/4 cup mild cheese salsa 1 cup cooked medium grain rice 1/4 cup Mexican cheese blend

3 tbsp. mild taco seasoning 2 tbsp. less fat sour cream 1/4 cup chopped green onion 1/4 cup chopped tomato

Preheat oven to broil. Cut fish into small pieces. Coat with taco seasoning. Place on broiler grill. Broil for 5-8 minutes or until fish flakes. In small mixing bowl combine cheese salsa, sour cream and rice; mix well. Spread cheese mixture on 10 inch serving platter. Top with fish, green onion, cheese and tomato. Garnish as desired. Serve with tortilla chips. Yield: 6 servings.

Sage Cart, 2968 Des Cannes Hwy., Iota, LA.

Eighth Place

Sweet Onion Tsi Grape Salad 1/2 cup each white, red, and black grapes 1/2 of a small sweet onion 1 cup of chopped honeycrisp apple 1/3 cup Vidalia onion vinaigrette w/roasted red pepper

1 cup of pecans 1 cup of rice 1 cup fully cooked chicken breast 3 cups of spring mix salad

1. Wash, half, and de-seed grapes 2. Mix pecans, onion, rice and apple 3. Mix grapes with the pecan mixture 4. Mix the vinaigrette in the large mixture 5. Place 3 cups of spring mix in serving bowl. Top with rice salad and chicken. 6. Garnish with greens and salad dressing.

Ninth Place

Elizabeth Clare Dartez, 718 East 10th St., Crowley, LA.

No Name Rice Salad 2 cups uncooked rice 2 cups water 1 cup light mayonnaise 1/2 cup pickle relish Chef Paul Prudhomme’s Magic Seasoning

1-5 oz. can tuna drained 4 boiled eggs 1/2 cup chopped green onion tops 3/4 cup sautéd mushrooms

Clean 2 cups of rice and add 2 cups of water and a pinch of salt to rice. Cook in rice cooker. Cook until done. Let cool. Sauté mushrooms in a skillet with Pam cooking spray. Boil 4 eggs. Once eggs have boiled, peel and chop. Combine rice, tuna, chopped onion tops, pickle relish, chopped mushrooms and chopped eggs with rice. Rice salad can be seasoned to your taste. Add 1 cup of mayonnaise and blend thoroughly, like a potato salad. Serve warm or chilled. Recipe should serve four to six individuals.

RICE & CREOLE cookbook ●

103

Congratulations and Best Wishes to the

Guidry’s

74th

International Rice Festival October 2010

FLOOR T&RFlAoDoErRs from around

CommerCial • residential state liCensed & insured Courteous, Reliable & Quality Workmanship Serving Acadiana for 17 Years

337-334-4485

The

Carpet

ElEctrical sErvicE

www.guidryselectricalservice.com

3815 Crowley-Rayne Hwy. • Rayne, LA 70578

the World

We are an authorized dealer of

KohlEr

The Floor Trader

1320 Ambassador Caffery • Lafayette, LA 70506 (337) 989-4262 • (337) 989-4216 Fax www.floortrader.com

Southern Rice Drier

residential, commercial and industrial stand-by Generators

PowEr systEms

Wishing you a successful harvest!

710 Edwards • Rayne, LA • 334-4267 Raymond Richard - General Manager

– is Proud to Serve Our Rice Producers with a

“Southern Hospitality Tradition of Quality” “Congratulations to all Festival Honorees and their families from all of us at Southern.”

74th

International Rice Festival October 2010

Klondike Aviation LLC Randy Broussard, Owner 230 Bean Rd. Gueydan, LA 70542 Toll Free: 1.866.262.1334 Phone: Cell: Fax:

337.536.0000 337.319.5634 337.536.0001

Thank you for your business!

104 ● RICE & CREOLE cookbook Tenth Place

Megan Claire Broussard, 129 Pinewood Dr., Crowley, LA.

Rice And Shrimp Salad 2 cups of cooked rice 1/4 cup red bell pepper, chopped 2 Roma tomatoes, seeded and chopped 3/4 cup McCormick salad toppins 1 lb. (2 cups) chopped cooked shrimp

1/4 cup green bell pepper, chopped 2 ribs celery, chopped 2 green onions, chopped 1/3 cup Lite Italian salad dressing

Combine all ingredients - chill in ice box for a couple of hours, then serve.

Rice and Creole Cookery entry.

RICE & CREOLE cookbook ●

105

Best Wishes 74th to the International Rice Festival October 2010

“The last diet you will ever need.”

Dr. Carissa Hamilton-Toups, D.C.

• Cajun RestauRant • auto/tRuCk Plaza • Gift shoP • Casino I-10 Exit 87, Rayne, LA 70578 Phone (337) 334-3764 • Fax (337) 334-0522

Bunge 485 Beroid St. • Jennings, Louisiana 70546 Telephone: 337-824-5010 • Fax: 337-824-5202

Bunge North America, Inc.

Chiropractic Wellness Centers of Acadiana, LLC Chiropractic based Rehab & Pain Management for your worst back and neck pain.

Kaplan Chiropractic Clinic 319 N. Cushing Ave. Kaplan, LA 70548 337-643-6004

Crowley Chiropractic Clinic 155 Odd Fellows Rd. Crowley, LA 70526 337-783-3334

perous! s o r p e b arvest y yo u r h

Lake Air Service, llc Quality Crop Care by Air

Now Two Locations: Lake Arthur and Pine Island

Mermentau, Louisiana

Buyers of Soybeans, Corn, Milo & Wheat Operating 2 Barge Terminals Mermentau North & Mermentau South

Manager: Scott Stanford

5445 Hwy. 380 • Lake Arthur, LA 70549 Office (337) 774-5645 • Fax (337) 774-3898

7420 Ardoin Rd. • Jennings, LA 70546 Office (337) 753-2637 • Fax (337) 753-2644

Email: lakeairser@aol.com Wayne and Susie Guillot Owners

106 ● RICE & CREOLE cookbook

Teen Rice Dessert First Place

Austina Coolman, 7335 Grand Prairie Hwy., Rayne, LA.

Toasted Coconut Rice Pudding w/Blueberry Sauce 1 cup shredded coconut, toasted 1-14. oz. coconut milk 1-14 oz. can sweetened condensed milk 4 cups milk 2 tsp. chopped ginger

1 1/2 cups jasmine rice 1/2 tsp. salt Fresh mint for garnish 4 eggs 1-15 oz. can of blueberry pie filling

Heat oven 350 degrees. Toast coconut on a baking sheet for 6 to 8 minutes. Set aside. Spray slow cooker with cooking spray. In a bowl whisk together coconut milk, milk, eggs, and ginger. Stir in rice and toasted coconut. Pour mixture in slow cooker. Cover, cook on low for 3 to 4 hours. Serve in wine glasses. Top with blueberry filling and add mint for garnish. Serves 6-8.

Second Place

Hannah Simon, 13819 Arapaho, Abbeville, LA.

Pumpkin Ricecake 1-15 oz. can pumpkin 1 cup cooked rice 3 eggs, well beaten 1 1/2 cups granulated sugar 1 tsp. cinnamon

1-12 oz. can evaporated milk 1 box yellow cake mix 1 cup chopped pecans 1/4 cup melted margarine 2 cups whipped topping

Combine pumpkin, rice, eggs, sugar, cinnamon, and milk. Pour into greased 9x13 inch pan. Sprinkle cake mix evenly on top of mixture and pour melted margarine over cake mix. Sprinkle pecans on top. Bake 50-60 minutes at 350 degrees. Cool completely; top with whipped topping, if desired. Serves 12.

Third Place

Christine Savoie, P. O. Box 833, Crowley, LA.

Devil’s Dirt Cake 1 pkg. Devil’s food cake mix 3 eggs 1/2 cup oil

1-3.4 oz. pkg. instant vanilla pudding mix 1 1/4 cups milk

In large bowl, mix cake and pudding mixes. In small bowl whisk eggs, milk and oil. Add to dry ingredients, beat until well blended. Pour into three greased and floured round pans. Bake at 350 degree for 20-25 minutes. Cool and remove from pans to wire racks to cool completely. 1-8 oz. softened cream cheese 1/2 pkg. Oreos, crushed 1-16 oz. whipped topping

1 cup confectioners’ sugar 1 cup cooked medium grain rice

For frosting, beat cream cheese and sugar until smooth. Stir crushed Oreos into cream cheese mixture then stir cooked rice into mixture. Fold in whipped topping. Spread frosting between layers and over the top and sides of cake. Cover and refrigerator. Optional - top with cookies. Serves 12.

RICE & CREOLE cookbook ●

Congratulations

Best

Best Wishes To The

74th Wishes International

To The

107

Rice Festival October 2010

74th

LEWIS FLYING SERVICE “Quality Care By Air” Owned & Operated by Lewis & Julie Broussard

• Spraying • Seeding • Fertilizing

Basile - Off Hwy. 97 - 432-5146 Highway 92 East of Morse - 783-5622 or 783-5631

Best Wishes To The... 74th

International Rice Festival October 2010

e’s LiL RascaLs Day caR M e e M Class A Licensed Full or Part-Time Child Care Infants 6 weeks to 12 years Mon. - Fri. 6:00 am - 6:00 pm

• • • • •

After School Care Homework Assistance Pre-School Curriculum Computer Classes Nutritious Meals

Openings available for all age groups Call NOW to register

International Rice Festival October 2010

T ES

ANT AUR

Studebakers

O SIN A C & R BA Open 24 Hours A Day

137 Frontage Road • N. of I-10 Mire/Duson, Exit 92

337-873-9555

If you or someone you know may have a gambling problem, call toll free, 1-877-770-STOP (7867)

Best Wishes to the 74th International Rice Festival! Look For:

• Toro • Cajun Country • Falcon • Home Country... and many more!

At your Local Grocery Throughout Louisiana Compliments of:

Director: Misty Leleux

Misty & Summar Leleux

621 S. Ave K • Crowley • 783-4449

Owned & Operated by: The Falcon Family Since 1942 • Crowley • 783-3825

108 ● RICE & CREOLE cookbook Fourth Place

Austin Gaspard, 19302 Alton Rd., Kaplan, LA.

Rice Delight 1 cup precooked rice 1-8 oz. cream cheese 1-20 oz. can crushed pineapple (Do not drain) 1 cup sugar 1 tsp. vanilla flavoring 1-5.1 oz. pk of instant vanilla pudding 1-16 oz. cool whip Kiwi & cherries to garnish In large bowl combine: rice, cream cheese, pineapple, sugar and vanilla flavoring. Mix with large spoon. Add dry vanilla pudding mix. Blend with mixer on low. Add cool whip. Blend with mixer on low. Pour in serving bowl and refrigerate for 2 hours. Garnish with kiwi and cherries. Serve chilled Serves 12.

Fifth Place

Jenic Sellers, 10201 Saint Michael Pvt. Lane, Abbeville, LA.

Fluffy Rice Delight Crust: 1 cup flour, sifted, 1/2 cup chopped pecans 1/2 cup margarine, melted 2nd Layer: 1-8 oz. pkg. cream cheese, softened 1 cup powdered sugar 1 cup frozen whipped topping, thawed 1 cup cooked med. grain rice 3rd Layer: 1-4.5 oz. pkg. instant coconut pudding 2 cups milk 4th Layer: Frozen whipped topping, thawed (just enough to cover pudding). Pecans to garnish. Preheat 350 degrees. Crust: Mix flour and crushed pecans; add margarine. Mix well. Press into 8 in x 8 in pan. Bake at 350 degrees for 15 minutes, cool. 2nd layer: Mix all ingredients except rice with/mixer, stir in rice. Pour over cooled crust and chill. 3rd layer: Prepare pudding according to package directions and pour over 2nd layer; chill. 4th layer: Top with whipped topping (enough to cover pudding). Garnish with/whole and crushed pecans. Refrigerate. Serves 4 to 6.

Sixth Place

A. J. Matt, 1557 Wikoff Cove Dr., Church Point, LA.

Rocky Road Pie 2 1/2 cups milk 1/2 cup chocolate chips 1 cup long grain rice cooked 1 graham cracker ready crust

1 Large size pkg. Jello chocolate pudding 1/2 cup miniature marshmallows 1/2 cup chopped nuts 3 1/2 cups cool whip

Pour milk into large bowl. Add pudding mix. Beat with wire whisk. Let stand 5 minutes. Fold in 1 cup cool whip, chocolate chips, rice, marshmallows, and nuts. Spoon into crust. Refrigerate at least 2 hours. Top with cool whip. Garnish. Serve 6.

RICE & CREOLE cookbook ●

Our very best wishes to the...

Best Wishes to the 74th

109

74th

International Rice Festival October 2010

REtail agRonomy SolutionS Morse (337) 783-1416 Duson (337) 873-6173 Roanoke (337) 753-2294

Gerald LeBlanc, Daniel Schexnayder, Steven Gonsoulin, Chris Brammer, Jr., Jeremy Norris, Allen Schexnayder and Patrick Primeaux. Not Pictured - Glen Istre

Farm & Industrial repairs and fabrication

Quality Chemicals • Fertilizers • Seeds and Service

Best wishes to

Satisfaction Guaranteed

74th

Full Line of Outdoor Cookers Grills & Pots

International Rice Festival October 2010

• Deli • Grocery Items • Plate Lunches • BBQ Plate Lunches Daily Dine in or Take Out

Cajun Mart

Mon. - Sat. 6am - 8pm Sunday 9am - 6pm or

788-4774

Visa/MasterCard Accepted

Call us today for gas Special Programs available in your area

Prompt Installation & Fuel Delivery

Drive Thru

109 S. Eastern Ave. • Crowley 783-6050

Your Full Service Propane Company For All Residential Farm &Commercial Needs

V/MC/DISC 111 PatIn RoaD SCott, La 70583

Phone (337) 261-1294 WattS (800) 233-0074

110 ● RICE & CREOLE cookbook Amber Touchet, 25404 S. La. Hwy. 82, Kaplan, LA.

Seventh Place

Chocolate Grasshopper Rice Cheesecake Cook Rice: 1 1/2 cups medium grain raw rice 1 3/4 cup water 1/2 tsp. vanilla

2 tbsp. sugar 1 tsp. mint extract 5 drops of green food coloring

Cook in regular rice cooker. Let cool at room temperature. Crust: While rice is cooling make crust. 2 cups chocolate sandwich cookies, crushed (about 20 cookies) 3 tbsp. butter melted Mix crumbs and butter together. Press firmly into bottom and 1 inch up sides of a lightly sprayed 10 inch springform pan. Bake 7 minutes. Filling: 2 cups cooked rice, cooled 1/4 cup whipping cream 3 eggs

3-8 oz. blocks of cream cheese 1 cup sugar 1/3 cup green creme de menthe liquor

Combine rice, 2 blocks cream cheese and whipping cream in food processor until well blended and set aside. Beat remaining cream cheese and sugar in a large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in creme de menthe. Add rice mixture and mix well. Pour filling into prepared crust. Place in water bath and bake at 350 degrees for 1 hour and 5 minutes. Topping: 1 cup sour cream 2 tbsp. sugar

1 tbsp. creme de menthe

Blend sour cream, creme de menthe, and sugar. Spoon over cheesecake. Bake 10 minutes more. Cool. Garnish as desired. Refrigerate at least 8 hours or over night before serving. Serves 16.

Nic Michael, P. O. Box 241, Branch, LA.

Eighth Place

Tangy Key Lime Rice Pudding Pie 2 cups gingersnap crumbs 3 cups cooked medium grain rice 1-14 oz. can sweetened condensed milk Lime peel (optional)

1/3 cup butter or margarine, melted 2 cups milk 1/2 cup whipping cream, whipped

Crust: Combine gingersnap crumbs and melted butter in medium bowl; stir until blended. Press mixture along bottom and sides of deep dish pie plate. Bake at 350 degrees for 10 minutes. Filling: Combine rice, milk, and sweetened condensed milk in 2-quart saucepan. Cook over medium heat until thick and creamy (20-25 minutes), stirring frequently. Remove from heat and stir in lime juice. Pour filling into prepared crust. Chill. Spread whipped cream over pudding. Cut into slices and garnish with lime peel if desired. Yield: 16 servings.

RICE & CREOLE cookbook ●

111

We offer an extended line of quality fuels, lubricants, chemicals and specialty products.

Your Complete Irrigation Dealer

Providing fuel for 70 years. With 3 locations in South Louisiana. Sulphur, LA Lafayette, LA Eunice,LA 337-625-1117 337-235-6760 337-457-2969

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vertical - lolift Propellor, lMA Turbine Centrifugal - Goulds, Berkeley, Gorman Rupp, Rainbow PTO - welsh Irrigation and Equipment, Gator

New & used Diesel Deutz • Cummins • GM Natural Gas & Butane • MM

106 E. RussEll AvE. - Hwy. 90 wElsH, lA 70591 (337) 734-2101 (337) 734-2104 FAX welshirrigationequip@yahoo.com

Antiques Congratulations to the 74th

International Rice Festival October 2010

Betty Rougeau (BB’s) & Mike and Carol LeBlanc (Memories) invite you to visit their booths at

Crossroad Antiques

637 Cresswell Ln., Opelousas, LA Wed. - Sun. 10 a.m. - 6 p.m. Memories is also at Lagniappe Antiques 124 W. Bridge St., Breaux Bridge, LA Tues. Sat. 10 a.m. - 6 p.m.

I can help you choose the IRA that’s right for you. Call me today to discuss your options.

Brent Benson (337) 783-8967 1327 N. Parkerson Ave. Crowley, LA Allstate Property and Casualty Company and Allstate Indemnity Company, Northbrook, Illinois. Subject to availability and qualifications. Discounts apply to most coverages.

112 ● RICE & CREOLE cookbook Jace Stelly, 25404 S. La. Hwy 82, Kaplan, LA.

Ninth Place

Cherry Rice Cheesecake 2 cups Minute White Rice, uncooked 1-8 oz. pkg. fat-free cream cheese, softened 1 cup fat-free sour cream 5 egg whites 1-15 oz. can dark sweet cherries, undrained Fresh mint leaves (optional)

Nonstick cooking spray 1 1/2 cups sugar, divided 2 tsp. vanilla 2 tbsp. cornstarch 1 tbsp. lemon juice

Prepare rice according to package direction. Preheat oven to 325 degrees F. Lightly coat 9-inch springform pan with nonstick cooking spray; set aside. Combine cream cheese and 1 cup sugar in large bowl; beat until creamy. Stir in sour cream and vanilla. Add rice; mix well. In separate bowl, beat eggs whites until soft peaks form. Fold into rice mixture. Pour into prepared pan. Bake 40-50 minutes or until set. Cool. While cheese cake is baking, combine remaining 1/2 cup sugar and cornstarch in small saucepan. Drain cherries, reserving liquid. All reserved liquid to saucepan; mix well. Bring to a boil, stirring occasionally; simmer 1 minute or until thickened. Stir in cherries and lemon juice. Cool. Spoon over cheesecake. Garnish with mint leaves, if desired.

Tenth Place

Brooklynn Regan, P.O. Box 297, Egan, LA.

Piña Colada Rice Fudge Piña Colada Glaze: 2 cups of rice 1 lb. pkg. dark brown sugar

1-12 oz. can frozen Piña Colada mixer, thawed 1 can condensed milk

Rinse rice and cook in a rice cooker. In a saucepan, combine coconut milk and 1 1/4 cups of brown sugar. Cook over medium heat, stirring constantly, until thickened, about 20 minutes. Preheat electric oven to 350 degrees. Put cooked rice into a large bowl. Stir remainder and remaining brown sugar evenly into the hot rice. Put into pan. Pour condensed milk on top and spread. Bake for 15 minutes. Cut into 15 pieces. Fudge: 1-12 oz. bag of milk chocolate chips 1 can condensed milk

1 cup of simi-sweet chocolate chips 1 tsp. of vanilla flavoring

Pour both chips into a large bowl. Pour condensed milk on top of chips in bowl. Place in the microwave for about 4 minutes (until the condensed milk is bubbling). Take out and add the vanilla flavoring. Stir with a spoon (Whipping it.). Line a square pan with tin foil. Pour the fudge into the pan. Let cool for about 10 minutes. Cut fudge into squares, place in pan then cover with the Piña Colada glaze. Top with chopped pecans.

RICE & CREOLE cookbook ●

113

Our Sincere ThankS 74th International & BeST WiSheS Rice Festival to the area farmers! October 2010

Engagement Rings & Wedding Sets our Specialty

FOREMAN

Custom-made Jewelry & Repairs Appraisals As always... “When they match our quality, we beat their price.”

WINDOW TINTING & WINDSHIELD REPAIR

213 West 2nd Street • Crowley • 788-3024 For all oF your vehicle Needs!!! We Offer:

Eunice Westgate Shopping Center

Crowley 2105 N. Parkerson

457-1203 783-4438

All major credit cards and financing available

Complete Detailing: • Spray-in Bedliners • Professional Windshield Repairs • Sunroofs • Auto Alarms • Running Boards • Steps • Vinyl Lettering • Bed Covers • Plus all your stereo and vehicle accessory needs! Intoxalock Devices Installed

We repair the windshields that the “Others” Can’t! “Front to rear... top to bottom”

CONGRATULATIONS!!! 74th

International Rice Festival October 2010

We service all brands of appliances.

Same day Service & delivery.

• Maytag • Whirlpool • KitchenAid • Thermodor • Frigidaire • Amana • Bosch • Central Air Conditioning • Tires • Automotive Service Since 1948

SOUTHERN TIRE & APPLIANCE 127 W. 2nd Street • Crowley • 783-4926

LeLeux’s FLying service, inc. welcomes everyone to the 74th

International Rice Festival October 2010

5422 Lyons Point Highway • 783-4957 Crowley, Louisiana

114 ● RICE & CREOLE cookbook

Top 10 Rice and Creole Cookery contest recipes

Rice and Creole Cookery entry.

Intermediate Division

RICE & CREOLE cookbook ●

Proud to serve the Rice Industry with milk & ice cream • Belts/Hose Replacements • Automotive Repair • Oil Changes • Brakes & Struts • A/C Service • Diagnostic

Our very best to the... Paul & Jana Landry, Owners

74th

619 S. Eastern Ave. Crowley, LA 70526

783-0087

International Rice Festival October 2010

"Our cows are not treated with rBST."

“Serving every family within their means.” Pre-needs and Cremation Available

577 North Avenue C • Crowley, LA 70526

337-788-0250

We honor all insurance policies. Joseph “Boudieman”Wilturner Jr. Manager/Mortician

Cremations $1200

115

116 ● RICE & CREOLE cookbook

Intermediate Rice & Meat First Place

Trey Vautrot, P. O. Box 384, Church Point, LA.

Bacon Cheeseburger Rice 1 lb. ground beef 2/3 cup BBQ sauce 2 tsp. of diced onions 1 1/2 cups of uncooked rice 1/3 cup chopped dill pickles

1 3/4 cups water 1 tbsp. prepared mustard 1/2 tsp. pepper 1 cup shredded Cheddar 5 bacon strips, cooked and crumbled

In a large saucepan, over medium heat, cook beef until no longer pink; drain. Add water, BBQ sauce, mustard, onion and pepper. Bring to a boil, stir in the rice. Sprinkle with cheese. Reduce heat, cover and simmer for 5 minutes. Sprinkle with pickles and bacon. Serves 4-6.

Second Place

Abby Gail Miller, 1376 Tepetate Rd., Basile, LA.

Chicken Stuffed Bell Peppers 1/2 cup margarine 1 cup chopped raw mushrooms 1 tsp. dry parsley 2 eggs 1 cup cooked frozen peas 1/2 shredded Velveeta cheese 3/4 cup chicken broth Corn flakes crumbs

1 cup chopped white onions 2 cloves chopped garlic 2 cups chopped boneless raw chicken 3 tbsp. soy sauce 1 cup cooked chopped frozen carrots 1/2 cup chopped water chestnuts 4 lg. green bell peppers cut into halves Salt and pepper

Cut bell peppers into halves. Precook bell peppers for about 2 minutes in boiling water. Sprinkle inside of peppers with Cajun seasoning. Preheat oven at 350 degrees. In 5 quart black pot, sauté margarine, white onions, mushrooms, garlic, parsley and chicken. Cook until chicken is completely cooked. Add 2 scramble eggs, when eggs are cooked, add rice, soy sauce, peas, carrots and cheese. Stuff peppers with rice mixture and sprinkle corn flakes crumbs. Pour chicken broth in casserole dish which holds the 8 peppers halves. Cook about 10 minutes until crumbs are golden brown. Serves 4-6.

Third Place

Brock Johnson, 113 Arthur Daigle Loop, Church Point, LA.

Dressing Stuffed Bell Peppers 1/4 cup of cooking oil 1 lb. ground pork Some finely chopped onions Salt and red pepper to taste Chopped onion tops 2 cups cooked rice Bread crumbs to garnish

1 lb. ground beef 6 cloves of garlic, chopped 1 cup finely chopped bell peppers 1 lb. Richard’s dressing mix 1 can Cream of Celery soup 4 or 5 lg. bell peppers

Put about 1/4 cup of cooking oil in your pot. Put a pound of ground beef and a pound of ground pork in the pot. Chop six cloves of garlic in the pot and finely chopped onions in the pot. One cup of finely chopped bell peppers in the pot and brown all ingredients together. Put salt and red pepper to taste. Add a little bit of water every once in awhile to keep from burning. Cook for 45 minutes. When almost done add one pound of Richard’s dressing mix. Then cook for another 15 minutes. And add chopped onion tops. Once you add the onions cook for another few minutes and add one can of cream of celery soup and let cook until it is all dissolved. Add two cups of cooked rice. Mix well. Then boil four to 5 large bell peppers for 2 to 3 minutes. Then fill peppers with dressing mix. On top sprinkle with breadcrumbs.

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117

Louisiana Spice and Rice

Get a taste of Louisiana Spice made with Louisiana rice from Boudin King in Jennings and Cajun Way Family Restaurant in Crowley. The Boudin King combines top grade pork with that great Louisiana rice for the best boudin around.

Our hats are off to the Louisiana rice growers.

salutes the 74th International Rice Festival

74th

International Rice Festival

74th

International Rice Festival

October 2010

906 W. Division Jennings, LA 70546

1805 N. Parkerson Crowley, LA 70526

(337) 788-2929

(337) 824-6593

Our Very Best To The

74th International Rice Festival from the Management & Staff at:

Thank you to the farming industry for all of your hard work. 410 N. Parkerson Ave. Crowley, LA 70526 John Monteilh, R Ph Specializing in Compounding

Phone: 337-783-3023

We are proud to be the official supplier of the

74TH INTERNATIONAL

Rice Festival

T-SHIRTS & SOUVENIRS • Silkscreening • Monogramming • Trophies • Awards • Caps • Jackets • Aprons • Thank You Cards • Business Cards • Koozies • Team Uniforms

For All Your Agricultural Supplies Seed Rice • Soybeans • Ag-Chem • Fertilizer

74th

International Rice Festival October 2010

540 E. Mill St. • Crowley, LA • 783-3284

www.bayousilkscreening.com 104 Oak Street • Rayne, LA • Email: bayu6769@bellsouth.net

337.334.3585

118 ● RICE & CREOLE cookbook Kaitlynn Lovelady, 201 Memory Lane, Estherwood, LA.

Fourth Place

Taco Rice 1 lb. of ground meat 1-1 1/4 oz. pkg. of Taco seasoning 1 cup of shredded cheese 1 chopped tomato (slices) Sour cream

2 cups of water 2 cups of Instant rice, uncooked 1/2 bag of crushed tortilla chips Shredded lettuce Optional: Jalopeno’s

Steps: Put ground meat in a skillet on medium high-heat. After that, drain all excess grease from the pot. Add your water and taco mix to the skillet after you drained the grease. Bring to a complete boil. Stir in rice when it starts to boil. Cover and cook on low for 5 minutes. Finally, top with your chips, cheese, lettuce, tomato, sour cream and optional jalapeno’s.

Gage Stelly, 25403 S. La. Hwy 82, Kaplan, LA.

Fifth Place

Bacon Cheeseburger Rice 1 lb. ground meat 2/3 cup barbecue sauce (your choice) 2 tsp. dried minced onion 1 cup shredded cheddar cheese 1-2.8 oz. pkg. real bacon pieces (ready to serve)

1 3/4 cups water 1 tsp. prepared mustard 2 cups uncooked instant rice 1/3 cup chopped dill relish, drained Season for the taste

In a large saucepan over medium heat, cook the beef until no longer pink; drain. Add water, barbecue sauce, mustard, onion and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat: Cover and simmer for 5 minutes, sprinkle with pickle rellish and bacon pieces. Garnish as desired. Yields 4 servings.

Sixth Place

Alyson Dupuis, 1353 Phillips Rd., Rayne, LA.

Rice Dressing 3 cups cooked rice 3 lbs. ground meat 4 onion tops, chopped Season to your taste

2 chopped onions 1/2 bell pepper, chopped Parsley to taste 1 can cream of celery soup

Cook rice separately. Brown ground meat with seasonings. Drain off grease. Add onions, bell pepper, onion tops, and parsley. Cook until clear, then add celery soup and can of water. Cook until gravy is clear. Then add your rice before serving.

RICE & CREOLE cookbook ●

Live “Cajun Music” Tues. - Sat. at 6:30

Congratulations and best wishes to the... 74th

International Rice Festival

D.I.’s Cajun Restaurant

Best “BoIleD CRawfIsh” & Finest “Cajun CookIng” around Basile Hwy. 190 eunice

October 2010

Hwy.

97 8 mi. Hwy.98 iota

D.i.’s

Geesey - Ferguson Funeral Home INCORPORATED 509 Duson Ave. • Iota, La. 70543 301 N. Ave. F • Crowley, La. 70526

(337) 779-2669

(337) 783-3313

exit 65 Jennings

12 mi. i-10

Crawfish • steaks • seafood lunch Monday - friday 10:30 aM to 1:30 PM open 5 PM - Tuesday - saturday Daniel & Sherry Fruge hwy. 97 (Between Basile & Jennings) Exit 65 off I-10 • 12 Miles Worth Every Mile PHONE-IN ORDERS WELCOME (337) 432-5141 • fax (337) 432-5188 www.discajunrestaurant.biz

YOU WORK HARD FOR YOUR MONEY Helping clients accumulate money so their retirement dreams can come true.

• Cooling • Heating • • Residential • Commercial •

CONGRATULATIONS

74th

International Rice Festival October 2010

74th

J. ELLIOT DORé

International Rice Festival

“Service All Makes” FREE ESTIMATES

October 2010

Sanders Morris Harris Member FINRA/SIPC

LIBBY

AIR CONDITIONING CO. Lawrence or Mike Libby

618 N. Parkerson Ave. Crowley, LA Fax 337-783-5564 337-788-0373

783-1991

105 S. Eastern • Crowley

119

120 ● RICE & CREOLE cookbook Seventh Place

Abby Trahan, 16431 Hargrave Dr., Kaplan, LA.

Chicken Fried Rice 3 cups rice; cooked 2 tbsp. oil 1 lg. bell pepper chopped small 3 tbsp. soy sauce 1 tbsp. Sriracha Hot chili sauce 1 cup frozen peas/carrots

1 lb. boneless chicken breast cut in bite size pieces 1 lg. onion chopped small 1 clove garlic chopped fine 3 tbsp. oyster sauce 2 eggs, scrambled in bowl

Add oil to hot wok. Add chicken and cook until done. Remove chicken and oil; add vegetables and sauté until soft. Add 1 tablespoon soy sauce and 1 tablespoon oyster sauce to vegetables while cooking. Remove vegetables and add to bowl with chicken. Pour scrambled egg in wok and cook; scrambling as it cooks. Once eggs are cooked put chicken and vegetables back into pan with eggs; add pea/carrot mixture. Add a tablespoon of Sriracha Hot Chili Sauce (it’s really hot, you can season to taste...more or less); add cooked rice and mix well. Stir in remaining soy sauce and oyster sauce; mixing until thoroughly combined and heated through.

Eighth Place

Hunter Frith, 613 North Wilson, Kaplan, LA.

Stuffed Bell Peppers 5 bell peppers 2 cups cooked ground beef 1 cup cooked rice 1 egg 1 tomato, chopped 1 cube beef boullon 1 onion, chopped Salt and pepper to taste 2 tbsp. butter Bread crumbs 1 tbsp. bacon fat Parmesan cheese Remove tops from peppers, take out seeds, wash and parboil for just a few minutes. Sauté chopped vegetables in butter and bacon fat. Mix together rice, meat, vegetables, beaten egg and seasoning. Fill peppers with rice mixture, sprinkle bread crumbs and parmesan cheese on top and dot with butter. Bake in baking dish with a little water in the bottom at 350 degrees until brown. Serves 5.

Ninth Place

Olivia Daigle, 5263 Gumpoint Rd., Eunice, LA.

Cabbage Casserole 1 medium head cabbage, chopped 1 lb. sausage, sliced 2 or 3 tomatoes, cut up 1/2 cup onion tops and parsley 1 cup uncooked rice Salt and pepper to taste

1 lb. ground meat browned and drained before mixing 1 can tomato sauce 1/2 cup onions 1 small bell pepper, cut up 2 cups water

Mix all ingredients together in rice cooker. Serve when rice cooker goes off.

RICE & CREOLE cookbook ●

Congratulations

38th Annual

Phillip John Reiners for being selected Jr. Rice Farmer of the Year We are proud of you! Faculty, Staff and Students of

Notre Dame HigH ScHool

Scheduled to appear Friday night - John Conlee and Saturday night - Bucky Covington. For more information call: Rayne Frog Festival 337-366-2884

M u l t i & F u l l C o l o r

ACADIANA PRINTING & GRAPHIC ARTS, INC. - Since 1962 Commercial Printing Advertising Specialties

Cookbook Specialist • Book Printing • Newsletter • Posters • Foil Stamping • Booklets • Invoices

• Continuous Forms • Programs • Presentation Folders • Wedding Invitations • Menus • Brochures

Congratulations and

Best Wishes to the 74th

International Rice Festival October 2010

232-2091

1356 Surrey Street • Lafayette, La

2106 N. Parkerson Ave • 788-4090

121

122 ● RICE & CREOLE cookbook Tenth Place

Celia Gauthier, 14331 Cheneau Rd., Kaplan, LA.

Arroz Con Pollo 1 chicken in pieces 1 green bell pepper, chopped 1 medium carrot, chopped 2 bay leaves 1 tsp. paprika 1 1/2 tsp. Cumin 3 cups of long grain white rice 4-6 tbsp. Canola oil

1 white onion, chopped 1 red bell pepper, chopped 1 cup sweet peas 1 pinch of Zaffron Salt and pepper to taste 7 cups of chicken or vegetable broth 2 garlic cloves

Chop all of the vegetables and put them aside. Heat the oil in a large pot, brown chicken until fully cooked. Add onion, cook for 3 minutes. Add carrot, cook 3 minutes. Add peppers and garlic and cook for 3 minutes. Add the chicken broth and all of the spices. Mix it all together and cook for 10-15 minutes or until rice is cooked.

Rice and Creole Cookery entry.

RICE & CREOLE cookbook ●

123

Intermediate Rice & Seafood Chelsi Hebert, 230 Hackberry Ln., Evangeline, LA.

First Place

Crawfish Portabella 2 tbsp. margarine 1 onion, chopped 1 bell pepper, chopped 3 cloves garlic, chopped 1-10 oz. can diced tomatoes and green chilies

1-10 3/4 oz. can Golden Mushroom Soup 2 cup yellow rice, cooked 5 Portabella mushroom Mozzarella cheese 1 lb. cleaned crawfish

Second Place

Erin K. Trahan, 315 Parkway Circle, Crowley, LA.

Cajun Crab & Shrimp Bites 2 cups cooked medium grain rice 3/4 stick of butter 1 1/2 onion, chopped 1 bunch green onions, chopped 1 lb. lump crab meat 2 cups seasoned bread crumbs

2 lb. shrimp 5 ribs celery, chopped 3 bay leaves 1/2 cup chopped fresh parsley Salt, pepper, Old Bay seasoning to taste 4 oz. of cream cheese

Cook rice according to package directions. Peel raw shrimp, leaving tail section on shrimp. Devein and butterfly shrimp. Refrigerate until remaining ingredients are prepared. In medium skillet, sauté onion, celery and bay leaves in butter until tender. Add green onions, parsley and seasoning. Sauté until tender, then remove bay leaves. Add cooked medium grain rice and cream cheese and stir until all ingredients are incorporated. Pick through crab meat to remove any shells then add crab to the seasoning mixture. Reseason to taste. Take a handful of crab and rice mixture and top each shrimp forming a small ball and leaving the tail exposed. Roll or sprinkle each shrimp with seasoned bread crumbs and place on a lightly greased baking sheet. Bake at 350 degrees for 30 minutes or until shrimp are cooked through. Makes 20 to 30 stuffed shrimp appetizers.

Third Place

Alayni Reed, 296 Unatex Rd., Eunice, LA.

Shrimp And Rice Casserole 2 cups cooked rice 1 can cream of mushroom 1 lb. shrimp 1 can shrimp soup 1 pk. onion blend Bread crumbs (optional) 1 can cheddar cheese parsley (optional) Season to taste Sauté onion blend in butter. Add shrimp and cook for 15 minutes. Add cheddar cheese, cream of mushroom soup and shrimp soup. Season to taste. Cook for 5 minutes. Put mixture into an oven safe dish and bake for 1 hour. Then add 2 cups of cooked rice. Garnish with bread crumbs and pasley. Serves 8.

124 ● RICE & CREOLE cookbook Gage Stelly, 25403 S. La. Hwy 82, Kaplan, LA.

Fourth Place

Fast And Easy Shrimp Casserole 1 lb. large shrimp (counts 21-25) 1 stick butter 1 can French onion soup 1 onion, chopped Season to taste

1 1/2 cups medium rice, uncooked 1 can Rotel tomatoes 1 can cream of chicken soup 1 bell pepper, chopped

Melt butter; mix all ingredients, pour in a large casserole dish. Cover with foil. Bake 1 hour at 350 degrees. Garnish as desired. Yields 4 servings.

Abby Gail Miller, 1376 Tepetate Rd., Basile, LA.

Fifth Place

Grilled Shrimp Ratatouille Over Rice 3 cups peeled butterflied shrimp 2 garlic cloves, chopped 1/2 cup chopped green bell peppers 1 cup chopped white onions 1 cup cubed yellow squash 2 cups chicken broth 2 tsp. corn starch

1/4 cup Kraft Sun Dried Tomato dressing 1/2 cup chopped red bell peppers 1 cup sliced mushrooms 1 cup cubed zucchini 1 cup cubed sweet potatoes 1/4 cup margarine

Season shrimp with salt and cayenne pepper to your taste. Mix dressing and shrimp, marinate for 2 to 4 hours in refrigerator. In large bowl, mix red bell peppers, green bell peppers, mushrooms, garlic, white onions, zucchini, squash and sweet potatoes, 1 1/2 cup chicken broth and margarine. Season with salt and cayenne pepper to your taste. Put mixture in large 4 quart dish that can be grilled on the gas grill. Cook on grill on medium heat for 30 minutes, covered. Cook shrimp on the grill screen until shrimp are golden pink, about 5 to 7 minutes on high heat. Once shrimp are cooked, stir into vegetables. Add 1/2 chicken broth and corn starch mixture to shrimp and vegetables. Cook for about 3-5 minutes, uncovered until mixture thickens. Serve over Louisiana rice. Serves 10-12.

Allie Broussard, 2442 Harmon Rd., Crowley, LA.

Sixth Place

Gulf Coast Shrimp Casserole 2 cups chopped onions, celery, bell pepper 1 tbsp. jalapeno peppers 1 can cheddar cheese soup 2 cloves chopped garlic 1 lb. of shrimp Black and red pepper 1/4 cup bread crumbs + a little for the top

1/4 to 1/2 cup chopped green onions 1 stick butter 1 can cream of mushroom soup 1/3 cup chopped parsley Salt 2 cups cooked rice

Sauté onions, celery, and jalapeno in butter until tender. Add soups, garlic, parsley, green onions and shrimp. Heat thoroughly and add salt and pepper to taste. Stir in rice and bread crumbs. Then sprinkle additional bread crumbs on top. Pour into large casserole dish and bake for 30 minutes at 350 degrees. Serves 8.

RICE & CREOLE cookbook ●

125

Lori Lange, 7249 Pelican Rd., Erath, LA.

Seventh Place

Seafood Savannah 1 lb. Louisiana seafood, cooked crawfish tails, fresh or frozen shrimp and crab meat mixed 4 slices bacon 1 cup long grain rice 1 lg. onion 1/2 cup chopped celery 1/2 cup green and/or red bell pepper 1 cup cold water 2 cloves garlic 1/2 can golden mushroom soup 1 1/2 cups water 1/4 tsp. ground red pepper 1/2 tsp. sugar 1/8 tsp. ground black pepper 1 tbsp. tomato paste 1/8 tsp. salt 1/4 tsp. salt In a medium size pot cook bacon until crisp. Remove bacon and pat with paper towel. Sauté onions, bell pepper and garlic. Add water, sugar and tomato paste cook on medium heat until paste is dissolved throughout. Add the 9 ingredients listed after the garlic; bring to a boil then lower heat to simmer. Cook about 15 minutes. Add all seafood and cook 10 minutes. Add green onions and parsley cook 5 more minutes. Serves 4.

Eighth Place

Krislynn Hastings, 109 Donald Frederick, Abbeville, LA.

Mama’s Shrimp Fried Rice 2 tbsp. oil 1/2 cup frozen peas 1 lb. cleaned medium fresh shrimp 3 tbsp. soy sauce

3/4 cup sliced fresh mushrooms 1/4 cup green onion, sliced 1 1/2 cups cooked rice 1 egg lightly beaten

Heat oil in large non-stick skillet on medium-high heat. Add mushrooms, peas and onions. Cook 4 minutes, stirring constantly. Add shrimp, cook and stir 4 minutes or until shrimp turns pink. Stir in rice, soy sauce and egg cook until egg is set stirring occasionally.

Ninth Place

Alyson Dupuis, 1353 Phillips Rd., Rayne, LA.

Rice And Shrimp 3 cups uncooked rice 1 onion, chopped 2 onion tops, chopped 1 can sliced mushrooms 1 stick of butter cut in small pieces

2 lbs. peeled shrimp 1/2 bell pepper, chopped parsley to taste 1 can beef broth

Combine all ingredients in a rice cooker. Stir to mix well. Let the rice cooker do the rest.

126 ● RICE & CREOLE cookbook

Intermediate Rice Salad/Vegetables Hunter Frith, 613 North Wilson, Kaplan, LA.

First Place

Black-Eyed Pea and Rice Salad 2 cups cooked rice 1/2 cup chopped red onions 1/4 cup sliced green onions 1 red bell pepper, chopped 2-15 oz. cans black-eyed peas, rinsed and drained Dressing: 1/4 cup olive oil 1/3 cup red wine vinegar 1 tbsp. Dijon mustard

1 green bell pepper, chopped 1-6 oz. box long grain and wild rice 1/4 cup chopped fresh parsley 1 clove garlic, minced

2 jalapeno peppers, seeded and finely chopped Salt and pepper to taste

Cook 1 cup of rice. Cook wild rice according to directions on package, omitting margarine. Cool. Combine with remaining ingredients in large bowl. Pour dressing over, tossing thoroughly to mix. Refrigerate until serving. Serves 14 to 16.

Second Place

Sophie Vincent, 14331 William Rd., Kaplan, LA.

Healthfied Spinach And Rice Casserole 2 tsp. olive oil 1 1/2 cups uncooked instant brown rice 3 med. carrots, chopped (1 1/2 cup) 1/2 tsp. salt 1 med, onion, chopped 1/2 tsp. pepper 2/3 cup celery, chopped 2 cloves garlic, finely chopped 1 cup cooked diced ham 1 3/4 cups water 3/4 cup shredded reduced-fat cheddar cheese (3 oz.) 1/4 cup grated Parmesan cheese 1-10 3/4 oz. can condensed 98% fat free cream of mushroom soup 2 boxes frozen chopped spinach thawed and squeezed out liquid Heat oven 350 degrees. Use a 13x9 inch cooking dish. In a medium sauce pan, sauté veggies (except spinach) in oil about for 10 minutes. Add water and soup; heat until boiling. Add spinach, rice and seasoning. Remove from heat; add ham and 1/4 cup cheddar cheese and all Parmesan. Spread in dish. Bake 35 minutes. Sprinkle remaining cheese on top and let melt. Turn off oven and let stand 5 minutes before serving. Nutritional value: Calories 220, Total fat 8 g. (Sat 2 1/2 g., Trans 0), Cholesterol 15 mg., Sodium 780 mg., Total Carb. 26 g., Protein 12% of Daily Value.

RICE & CREOLE cookbook ●

Third Place

127

Ty Zaunbrecher, 31430 Leprete Rd., Gueydan, LA.

Avocado Rice Salad 1 1/2 cups cooked rice 1/2 cup mayonnaise 1 cup cooked chicken cubed 2 avocados 1/4 cup diced ham 1 tbsp. lemon juice 1/2 tbsp. minced onion *2 tbsp. olives could be added if desired Combine rice, chicken, ham, onions and mayonnaise in a large bowl; toss lightly. Chill. cut avocados in half, seed; brush with lemon juice. spoon salad into avocado halves. Makes 4 servings.

Gage Stelly, 23403 S. La. Hwy 82, Kaplan, LA.

Fourth Place

Classic Rice Salad 2 cups minute long grain white rice, uncooked 1/2 cup sweet pickle relish 2 tsp. prepared mustard 2 eggs, hard cooked, chopped

1/2 cup onion, chopped 1/2 cup mayonnaise 1/4 cup pimentoes, chopped (drained)

Prepare rice according to package directions. Mix all ingredients, chill. Serve on lettuce leaves, if desired. Garnish as desired. Yields 6 servings.

Fifth Place

Alex Michael, P. O. Box 241, Branch, LA.

Hearty Rice Salad 2 cups cooked rice 1 small zucchini, chopped 1/2 cup cubed cooked chicken 1/2 cup cubed Swiss cheese 2 tbsp. mayonnaise 1 tbsp. lemon juice 1/2 tsp. salt

1 medium carrot, chopped 1 celery rib, thinly sliced 1/2 cup cubed fully cooked ham 2 hard cooked eggs, chopped 1 tbsp. minced fresh parsley 1 tbsp. olive oil 1/8 tsp. pepper

In a large bowl, combine all ingredients. Cover and refrigerate for four hours or overnight. Serves 4-6.

128 RICE & CREOLE cookbook Molli Hughes, 603 St. Seton Ln., Youngsville, LA.

Sixth Place

Stuffed Tomatoes With Rice 6 lg. tomatoes 1 clove garlic, minced 1 jalapeno pepper, chopped 6 slices bacon, fried and crumbled

1 bell pepper, cut up 1 lg. onion, chopped 1 cup raw rice, cooked bread crumbs

Cut off top of tomato and scrape pulp out of inside. Add pulp to skillet with the bell pepper, onion, and jalapeno pepper, and garlic. Cook covered under low heat for about 3/4 hour. Add rice and bacon and season to taste. Stuf this back in tomatoes and sprinkle with bread crumbs. Place tomatoes in a casserole or baking dish with a slight amount of water to keep from sticking. Cook in oven at 425 degrees for 15-20 minutes or until tomatoes are tender. Serves 6.

Blake Gaspard, 14230 Alexander Rd., Abbeville, LA.

Seventh Place

Rice and Shoe Peg Corn Veggie Dish 1/4 cup oleo 1/2 cup onion, chopped 1/2 cup bell pepper, chopped 1/2 cup celery, chopped 1 lb. shrimp, chopped and seasoned 1 box frozen chopped broccoli, thawed 2 cup frozen shoe peg corn 1 1/2 cups cooked rice

1/2 cup cheddar cheese, shredded 1 cup sour cream 1 can mushroom soup Tabasco, to taste Tony Chacherie seasoning, to taste 1 stack Ritz crackers 1/4 cup oleo, melted

1. Sauté onion, bell pepper, celery, and shrimp in oleo until shrimp turns pink. 2. Add broccoli, rice, corn, cheese, sour cream, and mushroom soup. Mix well. 3. Season to taste with Tabasco sauce and Tony Chacherie’s seasoning salt. 4. Pour into baking dish and bake at 350 degrees for 45 minutes. 5. Crush 1 stack Ritz crackers and mix crumbs with 1/4 cup melted oleo. 6. Spread on top of casserole and bake 5 more minutes. Serves 8-10.

Alyson Dupuis, 1353 Phillips Rd., Rayne, LA.

Eighth Place

Rice Broccoli Casserole 2 cups cooked rice 4 tbsp. butter 1 can cream of mushroom soup 1-16 oz. block of Velveeta Mexican cheese

1 cup onions, bell pepper, onion tops, parsley 2 pkg. frozen broccoli 1 can cream of chicken soup

Sauté onions, bell pepper, onion tops, and parsley in butter until soft. Cook rice and broccoli separately. Mix all ingredients together in a two-quart buttered baking dish. Bake at 350 degrees for about 15 to 20 minutes.

RICE & CREOLE cookbook ●

129

Krislynn Hastings, 109 Donald Frederick, Abbeville, LA.

Ninth Place

Citrus Spinach And Rice Salad 2 cups instant brown rice, uncooked 1/4 cup red onion slices 1-11 oz. can Mandarin oranges

1-6 oz. pk. baby spinach leaves 1/2 cup light Catalina dressing

Prepare rice as directed on package; cool. Place rice in large bowl. Add spinach, oranges and onion; mix lightly. Add dressing and toss to coat.

Tenth Place

Caleb Mire, 111 Sonny Lane, Kaplan, LA.

Broccoli, Rice And Cheese Casserole 3 cups cooked rice 1/2 cup chopped onion 1/4 cup chopped green bell pepper 1 bunch broccoli florets

1 can cream of celery soup 1/2 cup margarine 1/4 cup chopped red bell pepper 1-15 oz. jar Cheez Whiz

Boil fresh broccoli. Strain. Sauté chopped vegetables in margarine. Add rice, soup and Cheese Whiz. Mix and bake at 350 degrees for 30 minutes in a quart and a half casserole dish. Serves 12.

Rice and Creole Cookery entry.

130 ● RICE & CREOLE cookbook

Intermediate Rice Dessert Whitney Fontenot, 1300 Tanner Rd., Rayne, LA.

First Place

Pineapple Cherry Surprise 1 cup rice 1 can crushed pineapple (do not drain) 1 can cherry pie filling 1 box yellow cake mix

1-7 oz. bag sweetened flaked coconut 1 cup chopped pecans 1 cup melted butter

Cook rice with sugar according to rice directions, cool well. Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish. Fold rice into crushed pineapple. In a prepared baking dish, layer the pie filling over the pineapple/rice mixture. Sprinkle the dry cake mix over the pie filling, smoothing evenly. Pour the melted butter over the top. Top with coconut and nuts. Bake for 50-60 minutes.

Second Place

Gage Stelly, 23403 S. La. Hwy 82, Kaplan, LA.

Pineapple - Rice Pizza 1 cup raw rice 2 tbsp. sugar Cook in rice cooker. Let cool at room temperature. Cracker Crust: 2 1/2 cups graham cracker crumbs 2/3 cup margarine

1 1/4 cup water 1 tsp. vanilla

6 tbsp. sugar

Combine crumbs and sugar in medium bowl. Stir in melted margarine until well blended. Press mixture firmly on a 12 inch pizza pan up to 1/4-1/2 inch from edge. Chill for 1 hour before spreading rice filling. Creamy Rice Filling: 1-8 oz. pkg. cream cheese, softened 2 cup cooked sweetened rice

1-14 oz. can sweetened condensed milk 1/3 cup lemon juice

In a mixing bowl beat cream cheese and condensed milk with electric mixer on medium speed until well blended and creamy. Continue beating-add cooked rice and lemon juice until well mixed and blended. Spread on chilled crust leaving small edge exposed. Cover and chill. Pineapple Topping: 1-20 oz. can crushed pineapple

1 tbsp. cornstarch

Combine undrained pineapple and cornstarch in a small saucepan. Cook and stir on medium heat till bubbly; cook and stir 2 minutes longer. Cool. Spread pineapple mixture over chilled creamy-rice filling layer. Sprinkle center with chopped pecan; trim edge with pecan halves or garnish as desired. Cover and chill for 4-8 hours before serving. Serves 10-12.

RICE & CREOLE cookbook ●

Third Place

131

Molli Hughes, 603 St. Seton Lane, Youngsville, LA.

Riz Au Lait 1 cup long grain rice 1 tbsp. butter 4 eggs 2 cups milk 1/8 tsp. nutmeg

1 1/2 cups water 1 tsp. sugar 3/4 cup sugar 1 tbsp. grated orange zest 1 tbsp. pure vanilla extract

In a 1-quart sauce pot, bring rice, water, butter and 1 teaspoon sugar to a rolling boil. Reduce to lowest heat, cover and simmer 30 minutes or until rice is fully cooked. Do not uncover. Remove from heat and allow to cool slightly. In a small mixing bowl, whisk together eggs and 3/4 cup sugar until creamy and pale yellow. Set aside. Combine rice mixture with milk and bring to a low boil. Add zest, nutmeg and vanilla, stirring constantly. Slowly add egg mixture to boiling milk and cook 1 minute. Spoon mixture into 6 custard cups. Place into a pan of water and bake at 350 degrees F. for 20 minutes. Custard may be served hot or cold.

Alyson Dupuis, 1353 Phillips Rd., Rayne, LA.

Fourth Place

Rice Fruit 2 cups cooked rice 3 tbsp. sugar 1 can crushed pineapple, drained 1 1/2 tbsp. mayonnaise 1/2 cup nuts, chopped

1-6 oz. pkg. miniature marshmallows 1 cup Cool Whip or whipped cream 1-8 oz. pkg. cream cheese 12 cherries

Combine marshmallows and drain pineapple. Cream cheese with sugar and mayonnaise until smooth. Add rice and cherries to marshmallow mixture. Fold in whipped cream and nuts. Chill and serve.

Fifth Place

Ansley Boudreaux, 24003 Bluebonnet Rd., Kaplan, LA.

Peanut Butter Rice Pie 1 cup cooked rice 1 tsp. vanilla flavoring

1 cup milk 2 tbsp. sugar

Place cooked rice into a bowl along with the milk, vanilla and sugar. Let mixture soak for 20 minutes then puree and set aside. 3 cups cool whip 1 cup confectioners sugar 6 heaping tbsp. peanut butter (creamy)

2-8 oz. pkg. cream cheese softened 1 tbsp. vanilla flavoring

Fold together cool whip, cream cheese, confectioners sugar, vanilla, peanut butter, and rice mixture. 2 cups graham crackers crushed

1 stick butter melted

Combine graham crackers and butter into a 9x13 container. Firmly pat the mixture to cover the entire bottom of the container. Pour all ingredients into pie crust. Garnish with chopped peanut butter cups. Place in refrigerator for one hour.

132 ● RICE & CREOLE cookbook Sixth Place

Taylor Daigle, 156 Thib’s Ln., Church Point, LA.

Chocolate Chip Banana Nut Rice Pudding 3 cups cooked medium grain rice 1-14 oz. can sweetened condensed milk 1/2 cup semi-sweet chocolate chips

2 cups milk 2 medium bananas, sliced 1/2 cup chopped pecans

Combine rice, milk and sweetened condensed milk in 2-quart saucepan. Cook over medium heat until thick and creamy, 20 to 25 minutes, stirring frequently. Remove from heat. Alternate layers of bananas, chocolate chips, pecans and rice pudding. Garnish with chocolate chips and pecans. Serves 4 to 6.

Seventh Place

Abby Gail Miller, 1376 Tepetate Rd., Basile, LA.

Apple Pineapple Cobbler Cake Mixture: 1-15 1/2 oz. can crushed pineapple 3 tbsp. brown sugar 1/2 cup margarine

1-21 oz. can apple pie filling 1-18 1/2 oz. box Duncan Hines butter yellow cake mix

Cream Cheese Filling: 1/2 cup condensed milk 1 cup soft cooked rice 1 cup heavy whipping

1-16 oz. cream cheese 1 tsp. almond flavoring

Preheat oven at 350 degrees. Pour pineapple in bottom of 13x9x2 inch pan. Sprinkle with brown sugar, top with apple pie filling. Sprinkle dry cake mix over filling; melt margarine. Bake for about 30 minutes until crust is golden brown. While cake is cooking, prepare cream cheese filling. Mix softened cream cheese, condensed milk, soft rice and flavoring. Whip heavy cream in chilled bowl until peek forms. Mix heavy cream into cream cheese and rice mixture. Put chilled cake into footed cake dish. Top with cream cheese mixture. Top with another spoonful of cake. You should have 2 cake mixtures with cream cheese mixture in the middle. Top with whipped cream. Serves about 12-15.

Eighth Place

Hunter Frith, 613 North Wilson, Kaplan, LA.

Rice Pudding 1 cup water 1 cup uncooked rice 2 cups white sugar 4 eggs 1 pinch salt

1/4 cup all-purpose flour 1 cup raisins 1 tsp. vanilla extract 4 cups milk

In a sauce pan, bring water to boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Preheat oven to 325 degrees. In a large bowl, combine the cooked rice, sugar, eggs and salt. Mix well. Stir in flour, raisins and vanilla. Stir in milk. Pour into a baking dish. Bake for 25-30 minutes, until lightly set. Serves 15.

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133

Clay Boudreaux, 24003 Bluebonnet Rd., Kaplan, LA.

Ninth Place

Hidden Rice Cheese Cake 1 cup cooked rice 1 tsp. vanilla 1 box no-bake cheese cake mix 1 tbsp. chocolate syrup for topping (optional)

1 cup milk 2 tbsp. sugar 1 cup strawberries for topping (optional)

Place cooked rice into a bowl along with the milk, vanilla and sugar. Let mixture soak for 20 minutes then puree. Make cheesecake according to the directions on the box. Add rice mixture to cheese cake batter and mix. Pour all ingredients into pie crust. Garnish with strawberries and drizzle with chocolate syrup if desired. Place in refrigerator for half an hour.

Tenth Place

Krislynn Hastings, 109 Donald Frederick, Abbeville, LA.

Cinnamon Rice And Raisin Pudding 1 2/3 cups water 1/2 cup raisins 1 tbsp. brown sugar 1/2 cup sliced almonds

1 1/3 cups instant brown rice uncovered 1/2 cup fat free sour cream 1/2 tsp. ground cinnamon

Bring water to boil in medium saucepan or medium-high heat. Add rice and raisins, stir and cover. Reduce heat to mediumlow; simmer 5 minutes. Remove from heat, let stand covered for 5 minutes. Mix sour cream, brown sugar, and cinnamon until well blended. Add to rice mixture, mix well. Spoon evenly into small bowls, sprinkle each with 2 tbsp. of the almonds.

Rice and Creole Cookery entry.

134 ● RICE & CREOLE cookbook

Top 10 Rice and Creole Cookery contest recipes

Rice and Creole Cookery entry.

Children Division

RICE & CREOLE cookbook ●

135

Children Rice & Meat Olivia Fontenot, 528 Delahoussaye St., Church Point, LA.

First Place

Sausage And Broccoli Rice Casserole 1 lb. sausage - cut into 1” slices 1 stick butter 1 large onion - chopped 1-16 oz. frozen chopped broccoli 1/3 cup milk 1-10 3/4 oz. Campbell’s Condensed 1-8 oz. jar Cheez Wiz Cream of Chicken Soup 1 1/2 cups cooked long-grain white rice 1/2 cup shredded cheese Brown sausage, pour off drippings. Heat butter over medium heat and add onion. Cook until tender, stirring occasionally. Stir in broccoli and cook until tender-crisp. Add in milk, soup, cheese, sausage, and rice and cook until cheese is melted. Pour the broccoli mixture in a 2-quart shallow baking dish and sprinkle shredded cheese on top. Bake @ 350 degrees for 30 minutes until mixture is hot and bubbling. Serves 12.

Second Place

Zack Miller, 312 St. Martin Dr., Church Point, LA.

Pork And Sausage Jambalaya 1/2 cup of mustard 2 lbs. boneless pork cut into 1 inch pieces 2 links sausage cut in bite size pieces 1/2 chopped bell pepper 1 pkg. of onion soup mix 2 cups of cooked rice 1/2 bundle of onion tops

Creole Seasoning to taste 1 tbsp. of oil 1/2 chopped onion 1 Stalk celery chopped 1 tbsp. of brown gravy mix 2 cups of water

Season pork with creole seasoning and mustard. Put oil, pork and sausage in black pot and brown. Once brown add onions, bell pepper, celery and brown. Next, add onion soup mix, brown gravy mix and water. Cook for 30 minutes on medium heat or until pork is tender. Before serving add rice and onion tops and let set for 15 minutes. Serves 4 to 6 people.

Third Place

Jacob Leleux, 114 Rue Das Amis, Lafayette, LA.

Cheesy Chicken-N-Rice Quesadillas 1/2 cup salsa 1 1/2 cups cooked medium grain rice 2 cups shredded cheddar cheese, divided

1/2 cup sour cream 2 cups cooked rotisserie chicken, chopped 6 -6-inch flour tortillas

1. In medium bowl add salsa, sour cream, rice, chicken and half of cheese; mix well. 2. Place three tortillas on greased baking sheet. 3. Spoon rice mixture evenly onto tortillas. 4. Spread evenly with remaining cheese on top of mixture. 6. Top with remaining tortillas. 7. Broil on low 2 minutes on each side or until golden brown. 8. Cut into wedges and serve with sour cream or salsa if desired. Serves 3.

136 ● RICE & CREOLE cookbook Lauren Callahan, 21431 West La. Hwy. 335, Kaplan, LA.

Fourth Place

Cheeseburger Pie 2 eggs slightly beaten 1 tsp. garlic salt 1/4 cup chopped onion 1 1/2 lbs. ground meat 1/2 cup barbecue sauce

1/3 cup milk 1/4 tsp. pepper 2 cups cooked rice 6 slices of cheese

Combine eggs, milk, seasonings, onion, rice and meat. Mix thoroughly. Press about 1/2 mixture into greased 9x5 inch loaf pan or pan of choice. Place cheese on meat mixture. Spread remaining mixture over cheese, being certain cheese is completely covered. Spoon barbecue sauce over the meatloaf. Bake at 350 degrees for 45 minutes. Let stand at room temperature 5 minutes before slicing to let cheese set.

Caitlyn Coates, 622 N. Crocker St., Midland, LA.

Fifth Place

Breakfast Pizza 1 lb. pork sausage 1-8 ct. pkg. refrigerated crescent rolls 1/4 cup milk 1/8 tsp. pepper 1/2 cup shredded Mozzarella cheese

1 cup cooked white rice 4 eggs, slightly beaten 1/2 tsp. salt 1/2 cup shredded cheddar cheese 1/2 cup chopped bell pepper

Brown and drain sausage; mix with rice and bell pepper. Separate crescent rolls. Place side by side in pizza pan and press together to form crust. Combine eggs, milk and seasoning; set aside. Spoon rice, sausage and bell pepper mixture over crust. Top with cheeses and pour egg mixture over all. Bake in 350 degrees oven for 30 minutes. A great on-the-gobreakfast! Serves 6.

Victoria Stemmans, 1101 W. Gloria Switch Rd., Carencro, LA.

Sixth Place

Chicken N’ Rice Tex-Mex Casserole 1 cup onion chopped 1-7 oz. pkg. Rice-A-Roni 1-28 oz. can chicken broth 4 cups chicken breasts, chopped 1-4 oz. can diced green chili peppers 1 tbsp. chili powder 1/4 tsp. pepper

2 tbsp. olive oil 2 cup uncooked rice 2 1/2 cups water 4 medium tomatoes, chopped 2 tsps. basil, crushed 1/4 tsp. ground cumin 1 cup shredded cheddar cheese

In a three-quart saucepan, cook onion in hot olive oil until tender. Stir in Rice-A-Roni, seasoning package, and uncooked rice. Cook and stir for 2 (two) minutes. Stir in broth and water. Bring to a boil; reduce heat. Cover and simmer 20 (twenty) minutes. Liquid will not be fully absorbed. Transfer the mixture to a very large mixing bowl. Stir in chicken, tomatoes, basil, chili powder, cumin, and pepper. Transfer to a three-quart casserole dish. Bake covered at 425 degrees F. for 20 (twenty) minutes. Uncover, add cheese. Bake 5 (five) minutes more. Enjoy!!! Prep Time: 30 minutes, bake 20 minutes.

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Seventh Place

137

Kierston LeJeune, 138 Melissa St., Church Point, LA.

Chicken And Sausage Jambalaya 1 tbsp. butter 1/2 medium onion, chopped 1/2 cup green onions, chopped 2 boneless, skinless chicken breasts, cut up and 3 links sausage, cut up marinated in steak season 1 cup water 1-4 oz. can tomato sauce 1 tbsp. dark roux 1 tbsp. Creole Seasoning 1 cup raw rice medium grain Sauté onions in butter until soft. Add chicken and sausage and sauté for about 10 minutes, stirring constantly. Add water, tomato sauce, roux, seasoning and rice. Cover. Cook over medium heat about 30 minutes or until moisture is absorbed and rice is cooked.

Eighth Place

Laurel Guidry, 124 Oakview, Lafayette, LA.

Rice Capital Stuffed Bell Peppers 1/2 lb. ground beef 1 tsp. chili powder 1/4 tsp. pepper 1 can condensed tomato soup 1 cup bread crumbs 1 clove chopped garlic 1/4 cup tomato sauce

1/2 cup chopped onion 1 tsp. salt 1 cup kernel corn 1/2 lb. shredded cheese 1 cup Louisiana rice, cooked 4 medium bell peppers

Preheat oven to 400 degrees Fahrenheit. Combine ground beef, onion and garlic in skillet. Cook ingredients thoroughly until brown. Add seasoning, corn and tomato soup. Cover and simmer for 10 minutes. Add cheese, stirring occasionally until cheese is melted. Stir in rice and cool mixture. Cut peppers in half, lengthwise. Remove membranes and seeds. Cook in boiling, salted water until barely tender; about 3 minutes. Drain and cool. Place peppers on baking sheet. Stuff with rice mixture. Top with tomato sauce and bread crumbs. Bake 30-45 minutes. Serves 8. Enjoy!!!

Ninth Place

Alaina Doucet, 139 Simeo Rd., Jennings, LA.

Eggplant Casserole 2 lg. eggplant 1 cup bread crumbs 1 onion, chopped 1/2 cup chopped celery 2 eggs

1 lb. ground meat 1 stick butter 1 bell pepper, chopped 1 lb. grate cheese 2 1/2 cups rice

Peel and cut eggplant into bite size pieces. Boil eggplant, onions, celery, and bell peppers in water until tender. Drain. Brown beef and drain off fat. Combine eggplant, celery, beef, bread crumbs, butter, onion, bell pepper, 1/2 cheese egg and rice. Place in uncovered casserole dish and sprinkle remaining cheese. Bake at 350 for 30 to 40 minutes. Serves 8 to 10. Garnish as desired.

138 ● RICE & CREOLE cookbook Tenth Place

Adam Gaspard, 19302 Alton Rd., Kaplan, LA.

Chili Kin Corny Ingredients: 1 lb. of ground beef 1 medium bell pepper 1/2 tsp. chopped garlic 1-15 oz. can Hormel chili with beans 1/2 of 10 oz. can of Hot dog chili 1 1/2 cups of precooked rice

1 medium onion 1/3 cup green onions, chopped 1 tsp. Tony Chachere’s Season 1/2 cup of water 1-8 oz. bag of shredded four cheeses Mexican cheese

Brown ground beef over stove. Add onions, bell pepper, green onions, garlic and Tony Chachere’s. Continue stirring till fully cooked. Add chili with beans, water, hot dog chili, Mexican cheese and precooked rice. Stir well, cook about 5 minutes over low heat or until mixture is thick. Garnish as desired. Serve warm. Serves 6.

Rice and Creole Cookery entry.

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Children Rice & Seafood Averi Frith, 613 North Wilson, Kaplan, LA.

First Place

Shrimp & Rice Casserole 1 stick butter 1 onion, chopped 1 green bell pepper, chopped 1 rib celery, chopped Bread crumbs

1 1/2 cups cooked rice 1 lb. peeled shrimp 1 can cream of mushroom soup 1 can cream of shrimp soup

Sauté onion, bell pepper, celery in butter. Add shrimp and cooked rice. Mix well. Add both cans of soup and mix thoroughly. Cook for 5-7 minutes, while stirring. Pour contents in baking dish. Top with bread crumbs. Bake at 350 degrees for 30 minutes. Serves 10.

Second Place

Joshua Dietz, 201 Pinto St., Lafayette, LA.

Happy Crabby Rice Enchiladas 1/2 cup of chopped onions 1 stick of butter 3-6 oz. cans of crab meat 2 oz. of Velveeta cheese 1/2 tsp. red pepper

1/2 cup of chopped bell pepper (green and red) 1/3 cup of sugar 1 pk. of cream cheese 2 cups of cooked rice 8 soft tortilla’s

Sauce: 1 lg. can of mushroom soup 1 stick of butter

1/2 pk. of Velveeta cheese

In pan cook onions, bell peppers, red peppers, a stick of butter and sugar over medium heat until brown. Next add cream cheese and Velveeta cheese, cook until melted. Finally add cooked rice and crab meat, stir until well blend. Remove from heat. Place on warm soft taco shells, roll and put on serving tray. Sauce: Cook stick of butter, mushroom soup and Velveeta over medium heat until smooth, top enchiladas. Enjoy.

Third Place

Sadie Zaunbrecher, 3371 McCain Rd., Crowley, LA.

Crawfish Stew 1/4 cup butter 1 lg. onion, chopped 1 small bell pepper, chopped 1 can cream of shrimp plus 1/2 can of water

1 tbsp. tomato paste 2 tbsps. roux 1 lb. crawfish Season to taste

Sauté onions and bell peppers in butter until limp. Add cream of shrimp plus 1/2 can of water, tomato paste and roux, stirring well on medium heat until well blended. Add crawfish and season to taste. Cook on medium to low heat for 30 minutes. Serve over steaming rice.

140 ● RICE & CREOLE cookbook Alexis Olivier, 609 Woodvale Ave., Lafayette, LA.

Fourth Place

Chinese Fried Rice 1 3/4 cups long-grained rice, already cooked A cube of fresh ginger root about 1 inch square 1 small onion 1 tbsp. vegetable oil 2/3 cup chicken stock 1 cup peas

1/2 tbsp. creole seasoning 1 clove garlic 1/2 small head of Chinese cabbage 1 tbsp. soy sauce 1/2 lb. peeled small shrimp 2 eggs

1. Cook the rice. Cook the peas in boiling, slightly salted water for 5 minutes, then drain them. 2. Clean and devein shrimp. Season with creole seasoning and set aside. 3. Peel the ginger and chop it finely. Peel and crush the garlic. Slice the onion and the Chinese cabbage. 4. Heat the oil in a large skillet and fry the onion, garlic and ginger in it gently, stirring constantly for about 5 minutes. 5. Add the sliced Chinese cabbage to the skillet. Cook it over high heat for about a minute, stirring all the time. 6. Add the rice, chicken stock, and soy sauce, then the shrimp and peas. Stir everything together and cook it for a few minutes, til the shrimp turns pink. 7. Beat the eggs. Make a hollow in the rice, pour in the eggs, and cook them for a few minutes, then stir them into the rice. Serves 4.

Fifth Place

Sydnee Gaspard, 18912 W. La. Hwy 335, Kaplan, LA.

Crawfish Casserole 1 tbsp. butter 2/3 cup chopped bell peppers 1 lb. crawfish tails 3 cups cooked rice Season to taste 1/2 cup shredded cheddar cheese

1 cup chopped onions 2 cloves minced garlic 1 can 98% cream of mushrooms 1 1/2 tbsp. lemon juice 1 can Rotel

In large pan coated with Pam, melt butter. Add onions, bell peppers and garlic. Cook until tender. Stir in crawfish, soup, rice, lemon juice, Rotel and seasoning. Mix well. Turn mix into 2 qt. pan coated with Pam. Bake at 350 degrees for 25 minutes. Sprinkle with shredded cheese and return to oven for 5 more minutes.

Sixth Place

Payton Treme, 303 Gayle Dr., Church Point, LA.

Crawfish/Rice Pie 1 lb. Louisiana crawfish with fat 1 stick salt butter 1/4 cup flour 1 tsp. salt 3/4 tsp. black pepper 1/4 cup heavy cream 2 tbsp. Brandy A pinch of Cayenne pepper 1/2 cup mixture of chopped onion, garlic, green pepper, celery, green shallot tops 1 cup cooked rice (room temp. is better) 1-9 inch unbaked pie shell or 8 individual unbaked pie shells Bread crumbs (optional) In a large skillet melt butter over low heat. Add flour and cook slowly, stirring constantly, until light golden roux forms. Add mixture of onion seasoning; continue cooking on low heat until the vegetables are very soft. Add the salt, black pepper, cayenne, heavy cream and brandy. Mix and simmer for about 4 to 5 minutes over very low heat. Add the crawfish tails with fat and heat about 3 to 4 minutes. Take off heat and add cooked rice. Puncture bottom of pie shell or shells with fork. Place in pie shell or shells, top with bread crumbs (optional) and bake at 350 degrees until filling is bubbly and shell is baked. Enjoy.

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Children Rice Salad/Vegetable Lauren Callahan, 21431 West La. Hwy. 335, Kaplan, LA.

First Place

Greek Garden Rice Salad 1/2 cup oil packed sun-dried tomatoes, chopped 3 cups medium grain cooked rice 1/2 cup sliced large black olives 1/4 tsp. salt 1/4 tsp. garlic, minced

3 tbsp. oil from jar of sun-dried tomatoes 1 small red onion, chopped 8 oz. crumbled Teta cheese 1/4 tsp. black pepper 1/2-6 oz. pkg. baby spinach leaves

Combine sun-dried tomatoes, oil and rice, stir in onion, olives, cheese, salt, pepper, garlic. Add spinach leaves gently to combine.

Second Place

Sadie Middlebrooks, 1937 Academy Dr., Eunice, LA.

Imperial Seafood Salad 1-6 1/2 oz. can crab meat 1/2 cup green peppers 1 cup diced celery 1-4 oz. can pimiento 1/2 tsp. of pepper 2 eggs slightly beaten 2 cups cooked rice

2 -8 oz. cans shrimp 1/2 cup diced onion 1 tsp. parsley 1/2 cup mayonnaise 1 tbsp. of lemon juice 1-8 oz. jar cheese whiz 1 stalk of crackers, not saltine crumbled

Mix all ingredients together; put crumbs on top and bake in a casserole dish at 350 degrees for 30 minutes. Turn out on a plate and garnish. May be used as a salad or main dish. Can garnish with black olives, lettuce leafs, crackers and pimento. Serves 4 to 6.

Third Place

Clay Zaunbrecher, 31430 Lepretre Rd., Gueydan, LA.

Cabbage Rose Salad 1/2 medium head cabbage 1/4 cup chopped sweet pepper 1 cup cooked rice, cooled 1/4 cup grated cheddar cheese 3 oz. lunch meat, chopped 2 tbsp. sugar

1 tsp. salt 1/8 tsp. black pepper 8 oz. crushed pineapple, drain and reserve liquid 2 oz. cream cheese 2 tbsp. mayonnaise

Choose cabbage with full outer leaves. Wash. Carefully remove 4 or 5 outer leaves. Refrigerate. Shred remaining cabbage. Add pepper, rice, cheese, meat, salt, pepper and pineapple. Blend cream cheese, mayonnaise, pineapple juice and sugar. Pour over vegetables. Toss. Chill. Arrange reserved leaves on platter to form “bowl”. Serve mixture in “bowl”. Makes 6 servings.

142 ● RICE & CREOLE cookbook Cailyn Simon, 13819 Arapaho St., Abbeville, LA.

Fourth Place

Colorful Rice Salad 1-10 oz. pkg. frozen peas, cooked and drained 1-4 oz. jar diced pimento 6 green onions, chopped 3/4 cup pimento-stuffed olives, sliced 1/3 cup sweet pickle relish 1/4 cup mayonnaise Cherry tomatoes, optional

2 cups cooked rice 1 cup cooked ham, diced 4 hard-boiled eggs, chopped 1/2 cup chopped parsley 2 cups shredded cheddar cheese Lettuce leaves, optional

Preparation: Combine peas, rice, pimento, ham, chopped onions, eggs, olives, parsley, relish, and cheese; stir well. Add mayonnaise until well mixed. Chill thoroughly. Serve on lettuce leaves and garnish with cherry tomatoes if desired. Serves 6 to 8.

Lainie Conner, 106 Markland Ln., Crowley, LA.

Fifth Place

Corn Casserole 2 cans cream style corn 3 cloves of garlic, pressed 1/2 bell pepper, chopped 1 stalk celery, chopped 1 block butter

1 1/2 cup rice, cooked 1/2 onion, chopped 1/2 cup mushroom, chopped 8 oz. cheddar cheese Season to taste

Sauté onions, bell pepper, mushroom, celery and garlic in butter; add corn, rice, put in casserole dish and bake at 350 degrees for 30 minutes or until cheese is golden brown.

Averi Frith, 613 North Wilson, Kaplan, LA.

Sixth Place

Blackeyed Pea And Rice Salad Salad: 2 cups cooked rice 1/2 cup chopped red onions 1/4 cup sliced green onions 1 red bell pepper, chopped 2-15 oz. cans black-eyed peas rinsed and drained

1 green bell pepper, chopped 1-6 oz. box long grain and wild rice 1/4 cup chopped fresh parsley 1 clove garlic, minced

Dressing: 1/4 cup olive oil 1/3 cup red wine vinegar 1 tbsp. Dijon mustard

2 jalapeno peppers, seeded and finely chopped Salt and pepper to taste

Cook 1 cup cooked rice. Cook wild rice according to directions on package, omitting margarine. Cool. Combine with remaining ingredients in large bowl. Pour dressing over, tossing thoroughly to mix. Refrigerate until serving. Serves 14 to 16.

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Shelbee Leger, 1020 Klaby Meaux Rd., Kaplan, LA.

Seventh Place

Rice Broccoli Cheese Casserole 1 lb. bag frozen cut broccoli 1 small bell pepper, chopped 1 can cream of mushroom soup with roasted garlic 5 oz. pk. yellow rice mix - makes about 2 cups cooked rice 1 cup Italian style bread crumbs for topping

1 small onion, chopped 2 tbsp. butter 1 lb. block processed cheese, cut in cubes 1 tsp. creole seasoning, or to taste

Cook yellow rice mix according to package directions. Steam broccoli according to package directions and drain well. In a large sauce pan, sauté onion and bell pepper in butter. Add soup and cheese cubes. Stir until cheese is melted. Layer broccoli, then rice then cheese in a 2 qt. casserole dish. Top with bread crumbs. Bake at 350 for 30-45 minutes, until brown and bubbling. Serves 6 to 8.

Alyssa Williams, 469 Ferry Rd., Egan, LA.

Eighth Place

Greek Rice Salad 3 cups hot cooked rice, cooked in chicken broth 12 oz. jar marinated artichoke hearts 1 cup sliced fresh mushrooms 1/2 cup chopped green onions Lettuce leaves

1/2 cup chopped yellow and red bellpepper 1/4 cup grated Parmesan cheese 1/8 tsp. ground white pepper 1 1/2 tbsp. red wine vinegar

Directions: Drain and coarsely chop artichoke hearts, reserving liquid. Combine hot rice, artichoke hearts, mushrooms, onions, cheese and pepper in a small bowl. Combine reserved liquid from artichoke hearts and vinegar; shake to combine. Drizzle over salad mixture. Spoon into individual lettuce-lined bowls or plates. Serves 6.

Ninth Place

Alaina Doucet, 139 Simeo Rd., Jennings, LA.

Broccoli Casserole 2 cups cooked rice 1 stick margarine 1 can mushroom soup

2-8 oz. pkgs. frozen broccoli, cooked 1-8 oz. jar Cheez Wiz

Melt margarine, Cheez Whiz and soup. Add rice and broccoli. Bake at 350 degrees for 30 minutes uncovered. Garnish as desired. Serves 6-8.

144 ● RICE & CREOLE cookbook Tenth Place

Griffin Carl Hebert, 121 Ashford Ln., Youngsville, LA

Sesame-Cilantro-Chicken And Rice Salad 2 cups of whole grain brown rice 1/4 cups sweet chili sauce 1/2 tsp. of salt 3 cups cooked chicken, diced

2 limes 2 tsp. of sesame oil 5 tsp. of chopped fresh cilantro, divided

Prepare rice. Grate zest from limes to equal 1 tsp. and squeeze juice from limes to 2 tbsp. Whisk together the lime zest, juice, chili sauce, sesame oil, salt and 3 tsp. cilantro. Combine rice, chicken, and chili sauce mixture in large bowl, tossing to coat. Sprinkle with remaining 2 tsp. of chopped fresh cilantro. Serve with desired toppings (sesame seeds, sliced green onions, tomato are options). Makes 6 to 8 servings

Rice and Creole Cookery entry.

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Children Rice Dessert Megan Maloz, 2388 Wilder Rd., Crowley, LA.

First Place

Caramel Apple Cake 1 box yellow cake mix 1 cup water 1/3 cup vegetable oil 1 cup cooked rice 1/4 cup milk

1 pkg. (4-serving size) French Vanilla Instant Pudding 4 eggs 3 Granny Smith apples, peeled, coarsely chopped 20 caramels, unwrapped

Preheat oven to 350 degrees F. Grease and flour pan. Beat cake mix, pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed for 2 minutes. Gently stir in apples and rice. Pour into pan. Bake 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan. Cool completely. Microwave caramels and milk in microwavable bowl on HIGH 1 1/2 minutes, stirring every 30 seconds until blended. Cool 10 minutes until slightly thickened. Drizzle over cake. Makes 16 servings.

Second Place

Joshua Dietz, 201 Pinto St., Lafayette, LA.

Rice Cream Cones And Pies 2 cups of cooked white rice 1-12 oz. can of evaporated milk 1 cup of milk 1 pkg. of 6 mini-graham cracker shells or ice cream cones

1 can of condensed milk 2 boxes of coconut cream pudding 1 tub of coconut pecan frosting and whip cream

Mix rice, condensed milk, evaporated milk, milk and coconut cream pudding in food processor until blended. Chill in refrigerator. Serve in mini-pie shells topped with coconut pecan frosting and cool whip/whip cream.

Third Place

Adam Gaspard, 19302 Alton Rd., Kaplan, LA.

Sweet Heavenly Rice Dessert 1-20 oz. can crushed pineapple, drained with juice reserved 1- 3 oz. pkg. non-instant vanilla pudding mix 1/2 cup miniature marshmallows 1-3 oz. instant vanilla pudding

1 cup precooked rice 2 cups milk 1/3 cup chopped pecans 1/2 cup cool whip

Bring reserved pineapple juice to a boil in a medium saucepan. Stir in rice and simmer 2 minutes. Remove from heat, cover and let steam, 5 minutes. In a medium sauce pan, prepare non-instant pudding mix with milk according to package directions. Fold marshmallows into hot pudding. Stir in crush pineapple, pecans, dry instant pudding mix, and cool whip. Remove from heat. Stir in rice mixture. Chill until serving. Serve chilled. Serves 6.

146 ● RICE & CREOLE cookbook Benjamin Regan, P. O. Box 297, Egan, LA.

Fourth Place

Country Time Rice Waffles 1 cup all purpose flour 1 tsp. baking powder 1/2 tsp. salt 2 eggs

2/3 cup milk 1/4 cup vegetable oil 1 1/2 cups cooked wild rice 1/2 cup chopped pecans

In a bowl, combine the flour, baking powder and salt. In a mixing bowl, beat egg yolks, milk and oil, stir into dry ingredients just until moistened. In another bowl, beat egg whites until stiff peaks form; fold into batter. Fold in the rice and pecans. Bake in a preheated greased waffle iron according to manufacturer’s directions until golden brown.

Louis Mire, 204 N. Wilson Ave., Kaplan, LA.

Fifth Place

Praline Rice Cheesecake Cheese Cake: 3-8 oz. pkgs. cream cheese, soften 3 eggs 2 tsp. vanilla Prepared graham cracker shell

1 cup sugar 1 cup half and half 2 cups cold cooked medium grain rice

Praline topping: 1/2 cup butter 2 tbsp. light corn sugar 1 cup pecan halves

1 cup firmly packed brown sugar 1/2 cup half and half

Heat oven to 325 degrees F. In a large bowl beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add eggs one at a time, beating after each addition. Add 1 cup half and half and beat until smooth. Stir in rice. Pour into prepared graham cracker shell. Bake for 60 minutes or until set. Cool cheesecake to room temperature then refrigerate for at least 1-2 hrs. To prepare topping, melt 1/2 cup butter in saucepan. Stir in brown sugar and corn syrup, bring to a boil; boil for one minute continuously stirring. Gradually stir in half and half return to boil. Remove from heat and let cool. Stir in pecans. Pour on cheesecake.

Lauren Callahan, 21431 West La. Hwy 335, Kaplan, LA.

Sixth Place

Praline Sweet Potato Rice Pudding 1-12 oz. can evaporated milk, divided 1 cup sweet potato, mashed 1 tsp. pumpkin pie spice 2 tbsp. butter

3 cups cooked medium grain rice 1 cup dark brown sugar, divided 1/4 tsp. salt 1 cup coarsely chopped pecans

1. Reserve 2 tablespoons evaporated milk; set aside for praline topping. In heavy saucepan over medium heat, combine remaining evaporated milk, cooked rice, sweet potato, 1/2 cup brown sugar, spice and salt. Stirring occasionally, cook 8 to 10 minutes, or until pudding begins to thicken. Pour into 2 quart serving dish or individual dessert dishes. 2. Praline topping: Melt butter in heavy skillet over low heat. Add remaining 1/4 cup brown sugar and 2 tablespoons evaporated milk; cook 1 to 2 minutes, or until mixture is smooth. Stir in nuts to coat. Spoon pecan mixture over pudding. Serve at room temperature.

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Seventh Place

147

Patrick Cormier, 2133 Pousson Rd., Egan, LA.

Raisin-Pineapple Rice Mild W/Lemon Sauce 3 cups cooked rice 3/4 cup raisins, dredged 6 tbsp. butter

1 can crushed pineapple, reserve juice 3/4 cup brown sugar 3/4 cup pineapple juice, use reserve

Garnish with toasted coconut, cherries, lemon twist and lemon zest. Grease ring mold. Melt butter and brown sugar together. Start off with first layer of cooked rice, crushed pineapple, melted butter and brown sugar, raisins, ending with the last layer with rice. (Repeat steps if needed). Pour pineapple juice over the last layer. Set oven to 350 degrees for 45 minutes. Place mold in a pan of water in the oven. Lemon Sauce: 1 cup granulated sugar 2 cups boiling water 4 tbsp. lemon juice

3 tbsp. cornstarch 4 tbsp. butter Pinch of salt

We added 3-4 drops of yellow food color. Mix sugar, cornstarch, salt in sauce pan on stove top. Add boiling water, stirring constantly. Boil for five minutes. Remove from fire, add lemon juice and butter. Serve warm or cold over rice mold. Have A Rice Day!!

Eighth Place

Tori Hebert, 230 Hackberry Ln., Evangeline, LA.

Creamy Pumpkin Rice Pudding 6 eggs, lightly beaten 2 cups milk 1 1/2 cup pumpkin, pureed 1 cup rice 2/3 cup brown sugar 2 tsp. pumpkin pie spice Powered sugar

2 tsp. vanilla 1/4 tsp. salt 1 1/3 cup raisins 1 med. apple and pear (Optional garnish) 1 cup walnuts 4 tbsp. honey

Preheat oven 325 degrees. In medium bowl combine eggs, milk, pumpkin, brown sugar, pumpkin pie spice, vanilla and salt. Stir in rice and raisins, and pour mixture into 1 1/2 quart baking dish. Place dish in baking pan on oven rack and pour boiling water in pan until water comes halfway up sides of baking dish. Bake 40 minutes or until done. Just before serving toss together apples, pear, walnuts and honey. Spoon over pudding.

148 ● RICE & CREOLE cookbook Ninth Place

Cailyn Simon, 13819 Arapaho St., Abbeville, LA.

Breezy Banana Pie Crust: 1/4 cup corn syrup 2 tbsp. brown sugar, packed

3 tbsp. margarine 2 1/2 cups crisp rice cereal

Filling: 1-8 oz. pkg. cream cheese, softened 1 cup cooked rice 1 can sweetened condensed milk 3-5 bananas, sliced 1/2 cup lemon juice 1/2 tsp. vanilla Crust: Combine syrup, margarine, and brown sugar in medium saucepan. Cook over low-medium heat, stirring occasionally until mixture comes to a boil. Filling: Combine first 4 ingredients with mixer until smooth; fold in rice. Slice 2-3 bananas into lemon juice. Drain and layer into bottom of pie crust. Top with filling. Refrigerate and garnish with sliced bananas dipped in lemon juice. Serves 8.

Tenth Place

Averi Frith, 613 North Wilson, Kaplan, LA.

Rice Pudding 1 cup water 1 cup uncooked rice 2 cup white sugar 4 eggs 4 cups milk

1/4 cup all-purpose flour 1 cup raisins 1 tsp. vanilla extract 1 pinch salt

In a saucepan, bring water to boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Preheat oven to 325 degrees. In a large bowl, combine the cooked rice, sugar, eggs and salt. Mix well. Stir in flour, raisins and vanilla. Stir in milk. Pour into a baking dish. Bake for 25-30 minutes until lightly set. Serve 15.

Rice and Creole Cookery entry.

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Rice Cookery Hostesses & Volunteers

Serving as hostesses for the Rice Festival’s annual Rice and Creole cooking contest held at the LSU AgCenter were seated from left Willietta Servat, Audrey Miller, Diana Francis, Helen LeBlanc, Mary Ann Sagrera, Ella Thevisand, standing from left Rusty Leonards, Myrtle Servat, Joyce Lyons, Bernel Credeur, Letha Vincent, Ruth Ann Klumpp, Gloria Gaspard, Anna Marie Hebert, Amy Pastor, Genny Coolman, Mary Alice Pastor

Serving as 4-H Junior Leaders serving as hostesses for the annual Rice Festival Rice and Creole cooking contest were seating from left Hannah Miller, Claire Boudreaux, Orwinetta Williams, Austina Coolman and standing from left Steffan McBride, Mitchell Romero, Elizabeth Dartez, Meagan Murrell, Mary Kate Colligan.

150 ● RICE & CREOLE cookbook

2009 Rice Cookery Judges

Judges for the International Rice and Creole Cooking Contest (adult division) were, sitting from left, Jan Coussan, Rose Breaux, Nikki Lemaire and Sarah Treleaven. Standing are Danielle D’Agostino, Marilyn Smith, Brady Levrier, and Isabella delaHoussaye.

The judges for the International Rice Festival Rice and Creole Cooking Contest (intermediate division) were, seated from left, Mathilde Singer, Gloria Nye, Sonya Franceschini, and Patricia Steel. Standing are Eric Akis, Michael Pastor, Roland Leleux Jr., and Jimmy Broussard.

The judges for the Rice Festival Rice and Creole Cooking Contest (children’s division) were, sitting from left, Lynn Broussard, Shane Gaspard, Ray McClain, and Bonnie McClain. Standing are Isabelle Hunt, Gretchen Zaunbrecher, and Cason delaHoussaye.

Judges for the International Rice Festival Rice and Creole Cooking Contest (teen division) were, sitting from left, Celly Morris, DeAnn Goss, Beatrix Marik, and John Gonzales. Standing are Bill Farmer, Brooks Blanche, Jack Montoucet, and Ken Goss.

RICE & CREOLE cookbook ●

2009 Rice Festival Street Scene

As always there was good food.

Crowds gathering for the queens contest.

Sweet faces.

Music and bands.

Clowns and characters

Smiles and more smiles.

People waving.

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152 ● RICE & CREOLE cookbook

2009 Rice Festival Street Scene

L.J. and Chee Chee Gielen.

Coming out for a peek.

2009 Rice Festival Poker Run

Lots of bikes and lots of noise. All aboard.

RICE & CREOLE cookbook ●

2009 Frog Jockey Queen

Emily Granger is crowned Frog Jockey Queen at the Rice Festival Frog Derby by Madison Guidry. This event was sponsored by the Rayne Lions Club. Members present for the crowning were President Byron Foote, Norbert Benoit Sr., John K. Favaron and Jason Benoit Sr.

Here’s how it’s done. Mine’s bigger than yours. The frog jockeys line up.

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154 ● RICE & CREOLE cookbook

2009 Rice Festival Parades

Little Elvis throwing candy.

This car turned heads.

Fire safety dog. Junior royalty on parade.

Gumpoint Christian enjoyed the parade.

Holy Temple parade float.

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2009 Rice Festival Parades Gents marching band.

Enjoying the ride.

Shriner plays role of a genie.

Flying the colors. Tractors are always a hit.

Lots of mini cars.

If only I really could see.

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Rice Festival Queen, Amber Comeaux Amber Comeaux, 2009 Rice Festival Queen, right, enjoys the harvest sunset with Kayla Kebodeaux, 2009-10 Miss Crowley.

Amber Comeaux 2009 International Rice Festival Queen

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Miss Crowley, Kayla Kebodeaux Kayla Kebodeaux, right, 2009-10 Miss Crowley hangs out at the rice drier with Amber Comeaux, 2009 Rice Festival Queen.

Kayla Kebodeaux 2009-10 Miss Crowley

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2009 RF Classic Car Show

Jimmy Menard won the Best Engine contest at the International Rice Festival Classic Car Competition held in the Bank of Commerce parking lot Saturday afternoon. Menard’s car was a 1966 Chevy Nova.

Erin Peterson won the Best of Show contest at the International Rice Festival Classic Car Show Saturday afternoon in the parking lot of the Bank of Commerce. Peterson won for her orange 1969 Camaro.

Philana Melder and her father Philip Thackston won the Best Paint Award at the International Rice Festival’s Classic Car Show in the Bank of Commerce parking lot Saturday afternoon. Melder and Thackston won for their maroon 1950 Ford F1 Lightning.

Nick Renard of Lafayette won the Best Interior Award at the International Rice Festival’s Classic Car Show in the Bank of Commerce parking lot Saturday afternoon. Renard won for his 1930 Ford Model A.

Paul Comeaux of Lafayette won the President’s Choice Award Saturday afternoon during the International Rice Festival’s Classic Car Show. Comeaux’s car was an orange 1929 Ford Hot Rod.

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2009 Rice Eating Contest

Egan’s Wade Miller won the 73rd International Rice Festival Rice Eating Contest. On hand for the trophy presentation are, first row from left, Wade Miller and Lions Club president Billy Beasley; second row, Steve Lambousy, Keith Frederick, Jack Wise and Wayne Melancon.

Rice eating contestant Chris Monceaux chomps down some rice.

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2009 Accordion Contest Winners

The winners of the Youth Accordion division in the 2009 International Rice Festival Accordion and Fiddle Contest were, from left, emcee Paul Marx of KBON radio, second place Gracie Babineaux, third place Delo Hebert, first place Cameron Dupuy, and Crowley’s Kira Viator, special guest.

The winners of the Adult Accordion division of the 2009 International Rice Festival’s Accordion and Fiddle Contest were, from left, guest Kira Viator, third place Jamey Bearb, second place Richard Chesson, and first place Cody LaFleur.

2009 Fiddle Contest Winners

The winners for the Youth Fiddle contest in the 2009 International Rice Festival Accordion and Fiddle Contest were, from left, Paul Marx of KBON radio ,first place Gracie Babineaux, second place Julie Babineaux, and Crowley’s Kira Viator, guest.

The winners for the Adult Fiddle division in the 2009 International Rice Festival Accordion and Fiddle Contest were, from left, emcee Paul Marx of KBON radio, first place Jamey Bearb, second place Chad Cormier, and third place Joshua Richard.

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2009 Fair Fun

Annalyce Jones and her winning prize take a stroll to Harvest Fest.

Zipping on the airborne swings. Helicopter rides are new

2009 Rice Millworkers Honored

Joseph “Joey” Trahan was presented the 2009 Louisiana Rice Millworker of the Year award during the 73rd International Rice Festival in Crowley. Presenting Mr. Trahan with the award was Crowley resident and KATC anchorwoman Tracy Wirtz.

Falanda Syria, right, was presented the 2009 Falcon Rice Millworker of the Year award during the 2009 International Rice Festival. Presenting the award to Syria was Robbie Trahan of Falcon Rice.

The Rice Grading contest award winners were presented by Barrett Courville to from left, Joe Hornsby, Grand Champion; John Morgan, 2nd place and Bernetta Gloston, 3rd place on the Cajun Country Rice stage Friday morning at the 73rd International Rice Festival.

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2010 Rice Festival Dancers

The 2010 International Rice Festival Dance Troupe includes, on the floor, Shandy Comeaux, sitting from left, Lindsay Trahan, Christana Goff, standing, Victoria Thibodeaux, Kathleen Cormier, Lauren Patton, Marcelle Keyes and Brittany Domingue.

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2009 Rice Threshing

Antique bailer.

Grand Marshal Tom Voinche enjoys a little work.

2009 President Janet Hebert tries threshing.

2010 President Albert Leleux tries his hand at sewing a bag of grain. ‘09 Jr. Farmer Jack Thomas Hundley threshes rice.

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2009 Rice Entertainment

Bayou Boys fill the air with their music.

Geno Delafose is all smiles.

Wayne Toups entertains the crowds.

Krossfyer Kara Viator and her accordion

Molly Ringwalds

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2010 InternatIonal rIce FestIval cookbook The Best in Rice and Creole Cookin’!

It’s full of award winning recipes and it can be yours! This year’s exciting cookbook is 168 jam packed pages filled with hundreds of Cajun Creole recipes. Order extra copies now while supplies last!

For only get your personal copy of this year’s rIce FestIval cookbook Please include $5.00 for shipping and handling to anywhere in the United States.

Post-signal October 14-16, 2010

The Crowley

74th International Rice Festival - Rice & Creole Cookbook

First South Farm Credit

3206 S. LA. 13 Between Crowley & Kaplan 783-3954

407 North Church Jennings 824-2661

1000

Each For a rIce FestIval

P.O. BOx 1589 • CrOwley, lA 70527

cookbook

Please include $5.00 for shipping and handling. Please Send _____ Issues of the International Rice Festival Cookbook to: Name: ______________________________________________________________________ Address: _____________________________________________________________________ City: ______________________________________ State: __________ Zip: ________________ Amount enclosed: ________________________ Check: ___________ Money Order: ___________

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2010 Rice Festival Poster

Charlene Melancon of Crowley designed this year’s poster. On hand for the event were, from left, President-elect J.C. Webb, President Albert Leleux, Co-chairman Glynn Maynard, 2010 International Rice Festival Queen Amber Comeaux, Brady Williams, Che Che Gielen,General Chairman Gene Williams, Melancon, and L.J. Gielen of the Rice Palace.

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Visiting Queens

Lots of crowns gather for the festivities.

Whether You Are Looking For A Good Meal Or A Good Time The RICE PALACE Can Offer YOU The Best Of Both!

Crowley, LA 337-783-3001 Please visit us @ www.ricepalace.com

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2010 International Rice Festival

The 73rd Rice Festival Queen, Amber Comeaux and 2010-2011 Miss Crowley, Kayla Kebodeaux wish another abundant harvest season goodbye.

Shetler Corley's Rice Festival Recipe 1 cup of excellent sales staff 1 scoop of quality service 1 pint of convenient central location 1 gallon of easy financing options Stir together for the best car dealership in town!

Congratulations to the 74th International Rice Festival.

337.783.4600

1623 N. Parkerson St. â&#x20AC;˘ Crowley, LA â&#x20AC;˘ www.shetlercorleyford.com

Chris Corley

Jessie Guidry

Donald Smith

Brittney Broussard

Dustin LeBouef

Jonah Benoit

Josh LaGrange

A peaceful community full of history. A welcoming place where people know your name. A unique, thriving city in the heart of Cajun country. From small-town family fun to big-city glitter, Crowley offers easy access to it all.

✤ 2007 Certified Louisiana Retirement Community ✤ 2007 Preserve America Community ✤ Home of the International Rice Festival, held every October. ✤ Carnival d’Acadie Mardi Gras Celebration ✤ July Fête Independence Day Celebration ✤ Hunting ✤ Biking ✤ Fishing ✤ Hiking ✤ Boating ✤ Golf ✤ Rice Interpretive Center ✤ J.D. Miller Recording Studio - a place where legends performed.

Best wishes for the 74th International Rice Festival Mayor & Board of Aldermen w w w.c row l ey - l a .co m

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