Cooking with Paula Deen

Rice Balls Reimagined

ANDOUILLE-STUFFED RICE BALLS

Makes 24

1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup finely diced andouille sausage (about 2 links)
¾ cup medium-grain rice
⅓ cup dry white wine
4 cups warm chicken broth
2 ounces cream cheese, room temperature
¼ cup

You’re reading a preview, subscribe to read more.

More from Cooking with Paula Deen

Cooking with Paula Deen10 min read
Pies, Cobblers & Crisps
Makes 6 servings 2 cups all-purpose flour1 cup plus 2 tablespoons granulated sugar, divided2 teaspoons ground cinnamon, divided1½ teaspoons baking powder½ teaspoon salt½ cup cold butter, cut into ½-inch pieces½ cup raisins¾ cup plus 2 tablespoons col
Cooking with Paula Deen1 min read
Berry Tasty Toast
Makes 4 to 6 servings 3 large eggs1 cup whole milk¼ cup sugar1 teaspoon vanilla extract¼ teaspoon kosher salt3 cups finely chopped pecans1 tablespoon ground cinnamon10 (1-inch-thick) slices challah breadBlackberry Syrup (recipe follows)Sweetened whip
Cooking with Paula Deen1 min read
Cooking with Paula Deen
EDITOR-IN-CHIEF Paula Deen EDITORIAL DIRECTOR, FOOD Daniel Schumacher MANAGING EDITOR, FOOD Whtiney Durrwachter FEATURES EDITOR Daniel Dubuisson SENIOR COPY EDITOR, FOOD Meg Lundberg EDITORIAL ASSISTANT Shelby Duffy SENIOR PHOTOGRAPHER John O’Hagan P

Related