Creole Seasoning & Lousiana White Rice

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And to go with that amazing GUMBO...

CREOLE SEASONING

2 tablespoons celery salt
1 tablespoon sweet paprika
1 tablespoon coarse sea salt
1 tablespoon freshly ground black pepper
1 tablespoon  garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
½ teaspoon ground allspice

Mix together all spices in a bowl. Transfer the spices to a clean container with a tight-fitting lid. Store up to six months.

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LOUISIANA WHITE RICE

1 tablespoon chicken fat, extra-virgin olive oil, or butter
1 small onion, minced
1½ cups Louisiana rice (or another long-grain white rice)
3 cups Basic Chicken Stock
1 bay leaf
1-2 pinches salt


1. Put the fat, oil, or butter and the onions into a medium saucepan and sweat the onions over moderate heat until they are translucent, about 5 minutes.
2. Pour the rice into the pan and stir for 2 minutes.
3. Add the chicken stock and bring to a boil.
4. Add the bay leaf and salt.
5. Cover the pan with a lid, reduce the heat to low, and cook for 18 minutes.
6. Remove the pan from the heat, fluff the rice with a fork, and serve.