2 cups cooked rice, cooled to room temperature*
6 tablespoons all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped uncooked peeled and deveined shrimp, or cooked crayfish
tails, crabmeat or tasso
3 to 4 green onions, chopped
Pinch each snipped fresh parsley and thyme
1/8 teaspoon ground black pepper
Several dashes bottled hot pepper sauce
Shortening or cooking oil for deep fat frying
1 recipe Remoulade Sauce (below)
In medium bowl combine rice, flour, baking powder, and salt. Stir in shrimp, onions, parsley, thyme and black pepper. Stir in eggs and bottled hot pepper sauce until combined. Drop batter by well-rounded tablespoons full, four or five at a time, into deep hot fat (360° F). Cook 2 to 3 minutes or until golden brown, turning once. Remove calas with slotted spoon and drain on paper towels. Repeat with remaining batter. Serve with Remoulade sauce. Makes 16.
Sweet Calas: In medium bowl combine 2 cups cooked rice (cooled to room temperature), 6 tablespoons all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon salt, 1/4 teaspoon vanilla, and 1/8 teaspoon ground nutmeg. Stir in 2 slightly beaten eggs. Fry as directed above. Cool slightly Sprinkle with powdered sugar. Serve warm. Makes 12.
Remoulade Sauce: In food processor combine about 1 cup loosely packed parsley leaves and 3 cut up green onions. Cover; process until finely minced. Transfer to medium bowl. Stir in 1/2 cup Creole Mustard (one 5.25-oz. jar), 1/4 cup olive oil, 1/4 cup chopped celery heart, 2 tablespoons paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoons salt, and juice of half a lemon (about 2 tablespoons). Cover; chill until serving.
*Note: Keep rice mixture cool (below 70°) or it might not hold together when frying.