Cajun & Creole Calas
Old-school New Orleans rice fritters, crisp on the outside and pillowy within, dusted with powdered sugar and traditionally eaten with morning coffee.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
In a large bowl, combine the cooled cooked rice with the beaten eggs and 1 tsp vanilla, stirring until the grains are evenly coated.
Unlock the full recipe
Get every step for Calas — plus exact amounts and 2,000+ more recipes — with Listahan Pro.
30-day free trial · cancel anytime
Plan it in Listahan
Add Calas to your week, check it against your household's allergens, and build the shopping list automatically.
More Cajun & Creole recipes
Cajun & Creole Classic Jambalaya
Bold Creole one-pot cooking at its best — smoky andouille, tender chicken, and shrimp folded into saffron-kissed rice with the holy trinity of onion, celery, and bell pepper.
Cajun & Creole Seafood Gumbo
Deep, dark, and soul-warming — a silky roux-thickened broth loaded with shrimp, crab, and oysters, finished with okra and ladled over fluffy white rice.
Cajun & Creole Chicken and Sausage Gumbo
Louisiana's most comforting bowl: a mahogany roux slowly built over heat, then simmered with smoky andouille and fall-off-the-bone chicken for rich, earthy depth.