Key Lime Pie

Last updated on: 2022-05-30 02:09:08

2022-05-13

Key Lime Pie is a heavenly delight made with a beautiful blend of creamy and citrusy filling on top of a buttery graham crust.

Key Lime Pie – Feast your eyes on this perfect summer dessert that the whole family will surely love. It is made with a beautiful blend of creamy, citrusy filling in a buttery graham cracker crust – such a heavenly delight filled with creamy, velvety, and melt-in-your-mouth goodness with every bite. A second slice is a must! 😉

Key lime pie decorated with key lime slices and whipped cream

Do you hear that? This Key Lime Pie here is definitely calling your name. Aaah! So irresistibly good with its creamy filling made with fresh key lime, heavy cream, and condensed milk. It’s so perfect in every way – from the lovely combination of sweet and tart filling down to the buttery crust. It’s screaming nothing but pure dreamy indulgence.

So, if you’re looking for the perfect treat to help you freshen up this summer, this is totally it! Don’t forget to serve it straight from the fridge for the best dessert experience. Oh yes!

Sliced Key Lime Pie with a slice on a white plate in the background

This deliciousness is a classic American dessert. Key limes, eggs, heavy cream, and condensed milk make the base. You can also create various versions, with or without eggs. Some enjoy it with meringue, whipped cream, or no topping. And choosing what crust to use – graham crust or homemade pie crust – makes it extra versatile. Whatever rocks your boat. 😉

No oven? No problem! Because you may opt for the no-bake version instead. Ditch the eggs and let the graham crust and whipped cream do their thing. Easy peasy!

Recipe Ingredients

What you need for the graham cracker crust
What you need for the key lime pie filling
What you need for key lime pie topping

First time baking? No worries because this key lime pie recipe is so easy to follow and doesn’t require any complicated techniques. As long as you have your mixing bowl and spoon, you’re good! 😉

  • Graham Cracker Crust – You only need crushed graham crackers, melted butter, sugar, and vanilla extract to make the graham crust. The sugar holds it together when it bakes. You can replace the graham crackers with any cracker-like cookie (ginger snaps are my fave). And if you need a gluten-free pie, there is an excellent selection of gluten-free crackers that make a fantastic crust.
  • Key Lime – It has a more robust and bolder flavor and a unique and more distinct aroma than regular lime. Don’t forget to add the key lime zest because it gives our pie its iconic key lime flavor.
  • Egg Yolks – Aside from being a binder, egg yolks also add richness and a velvety texture to our pie filling.
  • Heavy Cream and Sour Cream – I love the added kick of tanginess from sour cream. It provides another layer of flavor to the filling apart from just being plain creamy. You may use plain yogurt or Greek yogurt as a substitute.
  • Condensed Milk – It thickens our luscious pie filling while adding creaminess and sweetness, too. Homemade condensed milk from scratch is super easy and more economical.
  • Topping – Let’s keep it simple with a lovely whipped cream, powdered sugar, and vanilla extract. Aside from making our pie more enticing, it also balances its tartness.

How to Make Key Lime Pie

Crushing graham crackers and making the crust

Make the Crust

  • Grease the Pan – Grease a 9″x1.5-inch pie pan with baking spray or butter. Set aside.
  • Crush the Crackers – In a food processor, add graham crackers and pulse several times until crumbs are fine. Or crush them manually, as shown in the photos. (Photos 1-2)
  • Add Sugar, Cinnamon, and Melted Butter – Continue grinding until everything is thoroughly mixed. If using ground graham crackers, place all the ingredients in a large bowl and mix thoroughly – proceed with the following steps. (Photos 3-4)
  • Prepare the Crust – Press the graham cracker mixture into the prepared pie pan with the bottom of a measuring cup. Keep pressing until the crumbs are firmly positioned on the bottom and up the sides of the pan.
  • Bake It – Bake until set, about 8-10 minutes, or until slightly brown. Then remove it from the oven and place it on a rack to cool.
Squeezing the juice and making the filling

Make the Pie Filling

  • Slice and Squeeze – Carefully grate the skin to get the key lime zest. Then cut the key limes in half and squeeze out the juice. (Photos 7-9)
  • Combine sweetened condensed milk, sour cream, egg yolks, key lime juice, and zest in a large bowl. Whip or beat the mixture to increase the volume and thicken it slightly. (Photos 10-12)
Pouring the filling into the crust

Bake and Chill

  • Pour the thickened mixture into the warm graham cracker crust. (Photo 13)
  • Bake, Cool, and Chill – Bake for 15-18 minutes until the filling is almost set; it should wobble slightly. Let it cool at room temperature for 30-45 minutes, then place it in the refrigerator to chill thoroughly, about 3 hours. (Photo 14)
Decorating with whipped cream

Make the Topping and Decorate

  • Whip – Pour the whipped cream into a large bowl and mix with an electric mixer until soft peaks form. Then add powdered sugar and vanilla extract, and continue mixing until medium peaks form. (Photos 15-17)
  • Decorate – Pipe whipped cream mixture decoratively on top of the pie. Alternatively, you can place the mixture on the pie without piping. Decorate the pie with the lime zest and lime slices. (Photos 18-20)
  • Refrigerate – Store the pie in the refrigerator until ready to serve.
  • Serve – When ready to slice, place the knife in hot water and slice into wedges, wiping your knife clean in between slices. (Wiping the knife produces a clean cut.) Serve cold.

Recipe Variations

  • Meringue Topping – What to do with the egg whites? Make meringue! The airy texture is similar to marshmallow fluff, only lighter. I like toasting the top for the caramel flavor. Yum!
  • Dairy-Free – Replace both cream and sour cream with equal amounts of coconut cream and a teaspoon of fresh lime juice. Then replace the evaporated milk with a dairy-free substitute for a dairy-free filling. Tofu with a teaspoon of lime juice also works if you don’t like coconut.
  • Eggless – Go eggless with a no-bake key lime pie, just like my No Bake Key Lime Mango Coconut Cheese Cake Pie. Simply use the same graham cracker crust and the no-bake filling. As easy as 1, 2, 3! Oh yes! 😉
  • Fruity Surprise – Shake things up a bit by adding a fruity surprise to the pie filling. You can add a half cup of pureed or sliced strawberries, blueberries, pineapple, or mango to our luscious filling.
  • Chocolately Twist – Instead of the usual graham cracker crust, you can replace it with crushed Oreos for amazing chocolate goodness.
Whole Key Lime Pie with whipped cream and lime slices

Tips and Tricks

  • You can replace key lime with regular lime if you can’t find them. However, the taste will be slightly different, which is not a bad thing.😉
  • Do not overmix the pie filling mixture to prevent incorporating too much air. Overmixing causes the filling to inflate while baking and then deflate after baking, cracking the pie’s surface.
  • The filling should be a little jiggly in the middle. But don’t worry because it will set as it cools down and after chilling.
  • Zesting the lime before juicing makes the job easier.

I highly recommend making this easy key lime pie recipe a day ahead to give it enough time to set before serving. The flavors meld beautifully, and the texture is so irresistibly good, giving this summertime dessert its soft melt-in-your-mouth goodness.

However, I suggest adding the whipped cream topping and decorations on the day of serving. That way, it’s easier to wrap the pie with a cling wrap and store it in the fridge to keep it fresh before serving.

A slice of key lime pie on a white plate

Serving and Storage Instructions

This pie is best served cold. That is why it’s also the perfect treat this summer to help you cool down on a hot summer day. Along with refreshing, wholesome beverages such as mango or pineapple juice. Or fruity summer cocktails, like a hurricane and mimosa, to kick off the party.

As for the leftovers, you can cover the dish with a cling wrap or foil or transfer them into an airtight container before storing them. They will keep in the fridge for three days and for two months in the freezer.

Tip: Make sure to remove as much air as possible if you intend to store the pie in the freezer to prevent ice build-up and minimize curdling after thawing.

FAQs

Why does my key lime pie taste bitter?

Key lime has higher acidity than regular limes, so it may taste a tad bitter. If you ended up with bitter key limes, try replacing a tablespoon of the key lime juice with a tablespoon of lemon juice to balance it out.

Why is my key lime pie runny?

There could be two reasons. First, it has to bake long enough for the egg to set. It should be wobbly like jello when you take it out of the oven but not sloshy. Second, it may need to chill a little longer. It should firm up in about three hours of fridge time. If that doesn’t work, the egg yolks may be too small. Try adding an extra one the next time.

How do you know when the key lime is set?

Key lime pie needs to bake for 15-20 minutes to set correctly. The filling should be wobbly (not completely solid) because it will continue to bake from residual heat. It should be slightly firm to the touch and not runny. It should get firm after chilling in the fridge.

A serving of key lime pie with a fork

What to Serve With Key Lime Pie

A perfect dessert needs equally deserving beverages, such as these refreshing drink recipes below.

  • Tropical Sangria
  • Strawberry Daiquiri
  • Peach Bellini
  • Pina Colada
  • Rum Punch

More Fruity Dessert Recipes to Try

Conclusion

This key lime pie recipe is the best you’ll ever make. No doubt about it because it has the right amount of sweetness and tartness, not too overpowering. Yum!! Are you hungry for more fabulicious recipes? Then sign up for my newsletter for the latest and greatest. 😉

Beautifully decorated key lime pie

Watch How to Make It

  • Preheat the oven to 375℉/190℃ and set an oven rack in the middle position.
  • Grease a 9×1.5-inch pie pan with baking spray or butter. Set aside.
  • In a food processor, add graham crackers, and pulse several times until crumbs are fine. Or crush them manually, as shown in the photos.
  • Add sugar, cinnamon, and melted butter, and continue grinding until thoroughly mixed. (If using ground graham crackers, place all the ingredients in a large bowl and mix until thoroughly combined – proceed with the following steps.)
  • Press the graham cracker mixture into the prepared pie pan with the bottom of a measuring cup. Keep pressing until the crumbs are firmly positioned on the bottom and up the sides of the pan.
  • Bake until set, about 8-10 minutes, or until slightly brown. Remove and place on a rack to cool.
  • Carefully grate the skin to get the key lime zest. Then cut the key limes in half and squeeze out the juice.
  • Combine sweetened condensed milk, sour cream, egg yolks, key lime juice, and zest in a large bowl. Whip or beat the mixture to increase the volume and thicken it slightly.
  • Pour the thickened mixture into the warm graham cracker crust.
  • Bake for 15-18 minutes until the filling is almost set; it should wobble slightly. Let it cool at room temperature for 30-45 minutes, then place it in the refrigerator to chill thoroughly, about 3 hours.
  • Pour the whipped cream into a large bowl and mix with an electric mixer until soft peaks form. Then add the powdered sugar and vanilla extract, and continue mixing until medium peaks form.
  • Pipe whipped cream mixture decoratively on top of the pie. Alternatively, you can place the mixture on the pie without piping. Decorate the pie with the lime zest and lime slices.
  • Store the pie in the refrigerator until ready to serve.
  • When ready to slice, place the knife in hot water and slice into wedges, wiping your knife clean in between slices. Wiping the knife produces a clean cut. Serve cold.
  • You can replace key lime with regular lime if you don’t have them in your area. However, you’ll need to adjust the amount of juice since they have different acidity, and note that the taste will be slightly different.
  • Do not overmix the pie filling mixture to prevent incorporating too much air. Overmixing causes the filling to inflate during baking and deflate after baking, causing a crack on the pie surface.
  • The filling should be a little jiggly in the middle. But don’t worry because it will set as it cools down and after chilling.
Serving: 1slice| Calories: 453kcal (23%)| Carbohydrates: 57g (19%)| Protein: 6g (12%)| Fat: 23g (35%)| Saturated Fat: 11g (69%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 7g| Trans Fat: 1g| Cholesterol: 109mg (36%)| Sodium: 400mg (17%)| Potassium: 137mg (4%)| Fiber: 2g (8%)| Sugar: 25g (28%)| Vitamin A: 554IU (11%)| Vitamin C: 1mg (1%)| Calcium: 75mg (8%)| Iron: 3mg (17%)
Peach Bellini - Immaculate Bites

27-08-2021 · Add a splash of lemon or lime to the peach puree to extend the shelf life for up to 1 week. Or store the peach puree in the freezer and it will stay fresh for up to 3 months. When ready to serve, just use the peach puree as instructed along with other ingredients.

27-08-2021

Refreshingly sweet and light drink Peach Bellini made with fresh pureed peaches, sparkling wine, and a kiss of lemon. A simple drink yet makes an exciting fruity sparkling cocktail to kick off any parties! Perfect for brunch, dinner party, or a simple gathering!

Pouring peach bellini in a fancy glass

You know how good a party is when they start serving the party drinks. Oh yeah! Peach Bellini is one of my favorites.

It has the perfect balance of sweetness with a little bit of tartness. And the added alcohol is not too overpowering. It’s very subtle and smooth. The perfect cocktail for those who want to party without really getting drunk.

And what I like about this Peach Bellini is that it’s suuuper easy to prepare. You can easily make it at home anytime you want to unwind with a glass of this lovely fruity cocktail. You’ll probably want to make this all summer long to keep you feel refreshed.

What is Peach Bellini?

This Peach Bellini is a decadent sweet and refreshingly good drink made with fresh pureed peaches and sparkling wine. It is known to be a popular fruity brunch cocktail that has its origin in 1984 at Harry’s Bar in Venice, Italy by a bartender named Giuseppe Cipriani.

But instead of naming this drink after him, he went on to name it after an Italian Renaissance painter Giovanni Bellini. Surprisingly, it was named after Bellini as the drink’s color mirrored that of the painter’s preferred warm and subdued color palette.

Peach Bellini Topped with Peach Slice and Mint

What is the Difference Between a Bellini and a Mimosa?

If you’re a fan of brunch, you probably have noticed the similarities between Bellini and Mimosa. However, these two fruity cocktails are two different drinks. 

Mimosa is a classic morning drink made with sparkling wine or champagne and orange juice. Bellini on the other hand is somewhat cousins to Mimosa. Instead of orange juice, it’s made with peach puree. Traditionally, it’s made with Prosecco and white peaches (which are hard to find, by the way), but if you can’t find any, regular peaches would work great along with any kinds of sparkling wines.

Whether you love Mimosa’s citrusy flavor or Bellini’s sweet peach taste, you’ll have your taste buds thanking you for trying it out.

How Strong is a Bellini?

Oh, you don’t have to worry if you see me with a glass of this Peach Bellini as this cocktail here has a low-proof cocktail at 7% ABV or 14 proof. It’s actually no stronger than an average glass of sparkling wine.

Peach Bellini Cocktail Glasses

This refreshing drink is very easy to make with a very short list of ingredients. And you can easily find them in your local grocery store. To get the party started, here’s what you’ll need:

  • Peaches – Make sure to use the fresh and ripe ones for the best results. Because ripe peaches have the perfect balance of sweetness and tartness. You can also use frozen or canned peaches for this peach bellini recipe. However, you might need to adjust the sugar if you’re going to use canned peaches.
  • Lemon Juice – The addition of lemon juice to this frozen peach bellini highlights the sweetness of the fresh peaches. It also adds another layer of citrusy notes in the background. You can also replace lemon juice with orange or pineapple juice.
  • Simple Syrup – It’s basically melting sugar in water. The use of simple syrup makes it easier to add sweetness to any drinks and even desserts. You can also use granulated sugar as a replacement. However, you may find the texture a little gritty if not mixed properly. Honey is a great substitute, too.
  • Sparkling Wine or Champagne – Traditionally, Prosecco is used to make your own version of Secco peach bellini at home. But any type of sparkling wine or champagne works fine. You really don’t need to spend much on Prosecco. But of course, the quality of your sparkling wine determines the taste of your peach bellini wine.
  • Fresh Mint – I like adding mint as a garnish not only because it’s pleasant to look at but also the added aroma and hint of mint are truly refreshing.

Recipe Variations

  • Alcohol-Free Version – you can swap sparkling wine or champagne with an equal part of sparkling water and soda like 7-Up or Sprite. If soda is not your thing, a quick substitute would be sparkling water with a splash of lemon juice. 😉
  • Virgin Peach Bellini – Make another alcohol-free frozen Peach Bellini with ginger ale or sparkling cider instead of sparkling wine.
  • Paleo Version – Just replace sparkling wine with sparkling water with lemon or lime juice. And use honey instead of simple syrup. See, you can still enjoy the party even you’re on the paleo diet. 😉
  • Fruity Substitutes You can replace peach with other energizing fruits like mango, apricot, raspberry, plum, orange, and strawberry. I tried it with a combination of mango and raspberry and it’s truly remarkable! You should try it, too! 😉
A Pitcher of Peach Bellini

Storing and Serving Instructions

  • You can make the peach puree ahead of time and store it in an airtight container or glass jar with a lid.
  • It can be stored safely in the fridge for about 2-3 days. Add a splash of lemon or lime to the peach puree to extend the shelf life for up to 1 week.
  • Or store the peach puree in the freezer and it will stay fresh for up to 3 months.
  • When ready to serve, just use the peach puree as instructed along with other ingredients.

Leftover Peach Bellini

  • It’s best to consume the peach bellini within hours after making it to enjoy it nice and bubbly.
  • Storing leftover peach bellini for a few days may lose its sparkling and bubbling properties.
  • However, you can reuse the leftover peach puree and turn them into a peach bellini smoothie. Just freeze the leftovers in an ice cube tray and add some simple syrup and blend them using a blender or food processor. Transfer into a glass and enjoy!
  • Or you can add yogurt or vanilla ice cream to make a peach milkshake. Yum!

FAQs

Bellini vs Mimosa

Both contain sparkling wine, champagne, or prosecco and that’s what makes them similar. The only difference is that Bellini uses peach puree while mimosa uses orange juice. And sometimes, mimosas have more alcohol content because of the added rum, Grand Marnier, vodka, or whisky.

What alcohol is in a bellini?

Originally, bellini uses Prosecco. However, sparkling wine and champagne make a popular substitute.

Can a bellini get you drunk?

According to studies, bubbly and fizzy alcoholic drinks can get you drunk faster. Because the bubbles help the alcohol travel faster in your bloodstream. So, yeah. It is possible that Bellini can get you drunk when consumed greatly. So, remember to drink responsibly. 😉

Serving Suggestions

Since this is a brunch cocktail, all I could think of is a good green salad  to go along with this or any of the following below:

More Awesome Drinks to Try

How to Make Peach Bellini

Make the Simple Syrup

  • Combine – In a medium saucepan combine sugar and water. (Photo 1)
  • Bring to a boil – Keep stirring until sugar has dissolved- about 5-7 minutes. Let it cool. (Photo 2)
Making the Peach Puree

Make the Peach Puree

  • Place peaches in a blender – and blend until puree. (Photos 3-4)
  • Remove and add to jar.
Mixing the ingredients of Peach Bellini

Mix all the Ingredients

  • Pour in a large pitcher – followed by lemon juice. (Photos 5-6)
  • Then add syrup to taste – Stir until everything comes together. (Photo 7)
  • Add sparkling wine. (Photo 8)
  • Serve with ice cubes – Garnish with mint and sliced peaches.

Watch How To Make It

This blog post was first published in May 2019 and has been updated with additional info and a video

Calories 180 Calories from Fat 9
* Percent Daily Values are based on a 2000 calorie diet.
Chicken and Sausage Gumbo

10-05-2022 · How to Make Chicken and Sausage Gumbo Sauté the Meats. Prepare the Chicken – Lightly season the chicken with salt, pepper, and Creole seasoning. ... Sauté... Make the Roux. Heat the Roux Ingredients – Pour in the remaining oil, along with the butter and flour, and cook on... Complete the Gumbo. Add ...

10-05-2022

Chicken and Sausage Gumbo – This highly-seasoned stew is one Creole delight you do not want to pass up! Its rich, filling, and oh-so-flavorful base boasts the holy trinity, aromatic herbs, and Cajun seasonings, and, of course, topped off with spicy sausage and chicken. Best of all, it’s not any harder to make than a basic beef stew!

A bowl of chicken and sausage gumbo with parsley and garlic bread in the background

To me, gumbo is one of the ultimate Southern comfort food dishes. It’s got a kick of heat to it, but chicken and sausage gumbo is so much more than just spicy. This gumbo has one of the most well-rounded and intricate flavorings that a soup or stew can have, so get ready to delight your taste buds. ✨

What is Gumbo Anyway?

Gumbo is an aromatic soup that is extra thick, like a stew. It is most often associated with Louisiana’s Creole cuisine. Still, in reality, the techniques, flavors, and ingredients come from all over the globe, including African, French, and even Native American influences. The trademark touch is okra and gumbo filé, from the sassafras tree. Typically, gumbo is made with whatever protein is available, making for multiple variations on this dish – each delicious in its own right.

What You Need for Chicken and Sausage Gumbo

Gumbo file for chicken and sausage gumbo
  • Skinless Chicken – You can use just about any chicken cut in this recipe. Thighs, breasts, or legs all work wonderfully. The recipe works for just about any protein choice, so if you have leftover turkey or want to use pork, go for it.
  • Smoked Sausage – Typically smoked andouille sausage is the go-to sausage for gumbo, but any sausage that’s been smoked will taste great.
  • Unsalted Butter and Flour – A good roux is vital for this recipe because it gives gumbo its classic thick texture. You can use a cornstarch or arrowroot slurry if you want a gluten-free version. It won’t have that toasted flavor, but it will still be delicious.
  • Onion, Green Bell Pepper, Celery – The holy trinity’s contrasting sweet, bitter, and earthy flavors add character and depth to the dish.
  • Seasonings – Thyme, bay leaves, garlic, Creole Seasoning, and smoked paprika all come together for the perfect gumbo. You can use fresh thyme or dried in this recipe to augment earthy flavors with a subtle hint of floral and mint flavor.
  • Gumbo Filé – Sometimes called file powder, gumbo file is actually the powdered leaves of the sassafras tree, and it serves to flavor and thickens the dish.

How to Make Chicken and Sausage Gumbo

Seasoning and browning the meat
Sauteing the sausage and starting the roux

Sauté the Meats

  1. Prepare the Chicken – Lightly season the chicken with salt, pepper, and Creole seasoning. (Photos 1 & 2)
  2. Sauté the Chicken – Heat about two tablespoons of oil over medium heat in a heavy-bottomed Dutch oven or pot. Add the chicken and sauté until browned on both sides, about 3-4 minutes on each side. Then remove it and set aside on a plate. (Photos 3 & 4)
  3. Cook the Sausage – Add the sausage and cook until browned. Remove and set next to the chicken. (Photos 5 & 6)
Finishing the roux and adding the holy trinity and other seasonings

Make the Roux

  1. Heat the Roux Ingredients – Pour in the remaining oil, along with the butter and flour, and cook on medium heat. (Photos 7 & 8)
  2. Patiently Watchful – Stir continuously for about 10-15 minutes or until it turns rich dark brown, just like chocolate. The post in How to Make Roux goes into more detail.
Sauteing the veggies and adding the liquid
Adding the chicken and sausage to the gumbo and final simmer

Complete the Gumbo

  1. Add the Holy Trinity – When the roux is ready, add the onion, green pepper, and celery to the mix and cook for about 6-7 minutes, stirring frequently.
  2. More Flavor – Next, add the minced garlic, bay leaves, and thyme and continue cooking for another 3 minutes.
  3. Throw in More Good Stuff – Pour in chicken broth with the chicken, Creole seasoning, chicken bouillon powder or cubes, paprika, and let it cook for 5 minutes.
  4. Add the Cooked Chicken – Return the chicken to the pot and cook for about 15 more minutes.
  5. Now the Sausage – Then, add the sausage and cook for another 5-10 minutes.
  6. Final Stretch – Finally, stir in the file powder, green onions, and chopped parsley.
  7. Home Run – Serve with cooked rice and enjoy!

Recipe Variations

Try some other incredible gumbo recipes for a change of pace.

  • Gumbo Recipe
  • Seafood Gumbo
  • Okra Gumbo
  • Shrimp Gumbo

Tips and Tricks

  1. When making your roux, keep a close eye on it and don’t walk away. You’ll need to stir it continuously to keep it from burning while it thickens up.
  2. My homemade Creole seasoning doesn’t have any additional salt, but most store-bought versions do. If you use a Creole seasoning from the store, skip the salt to avoid over-salting, then add it to taste later.
  3. Once you’ve followed all the recipe instructions, you can adjust the gumbo’s thickness and flavor by adding broth or water and salt. Remember, gumbo sauce should be thick, so don’t water it down too much.

Chicken and sausage gumbo is a great make-ahead meal! Simply follow recipe instructions and then reheat and serve the next day. I think it tastes even more mouthwatering the next day. You can also freeze this gumbo in an airtight container for 4-6 months if you want to make it way ahead of time. Gently reheat it on the stovetop when you’re ready to serve it up.

Serving and Storage Instructions

Serve your gumbo hot off the stove over a steaming hot bowl of white rice. It’s a classic combination that doesn’t get any better.

Store your leftover gumbo in an airtight container in the fridge for 3-5 days. You can also freeze leftovers, as mentioned above.

Reheating gumbo is incredibly easy. Simply put the leftovers back in a pot on the stove and gently reheat it over medium heat until it’s heated through.

A bowl of chicken and sausage gumbo in a white bowl with homemade garlic bread in the background.

FAQs

What kind of sausage is best in gumbo?

Nine out of ten foodies agree that smoked andouille sausage is the best for gumbo. But you use venison or beef sausage for a kosher version. There are fresh varieties out there, but the smoked kind is what gives your soup the classic gumbo flavor.

What gives gumbo its flavor?

Flavorful thickeners are what set gumbo apart from a regular old stew. Roux and file powder make this dish extra thick and unique in flavor.

Do you put tomatoes in gumbo?

Most varieties of gumbo feature just the “holy trinity” when it comes to fresh fruits and vegetables, which include onions, bell pepper, and celery. In some seafood gumbos, tomatoes are added, but they aren’t necessary to make an authentic gumbo. That said, there’s honestly no right or wrong way to make this scrumptious dish.

What Goes with Chicken and Sausage Gumbo?

Traditionally, gumbo is always served along with a steaming bowl of white rice, but a couple of other sides will really complete this Southern meal. Try serving it alongside some skillet cornbread or cornbread muffins. You can also serve it with one of my favorite classic Southern sides: fried okra. I love to include a loaf of homemade garlic bread on the table as well because you’re definitely going to want some bread to dip in that thick, flavorful gumbo! 🤤

More Cajun and Creole Recipes to Try

  • Shrimp Etouffee – A juicy shrimp dish smothered in a flavorful roux that’s equally bold and delicious.
  • Crawfish Etouffee – A buttery, herby, juicy recipe that will convince even the biggest crawfish skeptic.
  • Cajun Corn Shrimp Soup – Corn, shrimp, and tomatoes come together to make a scrumptious soup that will warm you to your core.
  • Creole Chicken Okra – A hearty, healthy, and filling soul food dish that goes amazingly with hot, steamed rice.
  • Cajun Chicken Alfredo – This one-pot dish is creamy and delicious with just the right amount of heat.

Conclusion

This dish is the perfect weeknight meal with the kids or a family get-together on the weekend. So go give it a try! Once you’ve tasted chicken sausage gumbo in all its glory, I’ve no doubt you’ll be adding it to your weekly rotation of favorite recipes. 🤩 And if you don’t mind, rate the recipe if you’ve tried it. Thank you!!!

Finished pot of chicken and sausage gumbo with white rice and fresh bread

Watch How to Make It

  • 2½-3 pound chicken, skinless thighs, breast, or legs
  • Salt, pepper, and Creole seasoning, to taste
  • ¼ cup canola oil
  • 12 ounce smoked sausage, sliced
  • ¼ cup unsalted butter
  • ½ cup flour
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 1 cup celery, chopped (about 3 stalks)
  • 1 tablespoon garlic, minced
  • 1 tablespoon thyme, fresh or dried
  • 2 bay leaves
  • 6-7 cup chicken stock (or sub with water)
  • 1 tablespoon Creole seasoning
  • 1 tablespoon chicken bouillon powder (or one cube)
  • ½ tablespoon smoked paprika
  • ½ tablespoon gumbo file
  • 2 green onion, chopped
  • 2-3 tablespoon parsley, chopped
  • Lightly season chicken with salt, pepper, and Creole seasoning (I used my homemade salt-free recipe, omit salt if using store-bought seasoning).
  • Heat 2 tablespoons cooking oil over medium heat in a heavy-bottomed Dutch Cook or pot.
  • Add the chicken and sauté until browned on both sides, about 3-4 minutes on each side. Remove and set aside on a plate.
  • Add the sausage and cook until browned. Remove and set next to the chicken.
  • Pour in remaining oil, butter, and flour, then cook on medium heat, stirring continuously, for about 10-15 minutes or until it turns a rich dark brown color – just like chocolate. (Check out How to Make Roux for detailed instructions.) Don't get distracted during this time, as it might burn.
  • When your roux has achieved the desired color, add the onion, green pepper, and celery to the pot and cook for about 6-7 minutes – stirring frequently.
  • Next, add minced garlic, bay leaves, and thyme – continue cooking for another 3 minutes.
  • Pour in chicken broth, Creole seasoning, chicken bouillon or cubes, paprika, and let it cook for 5 minutes.
  • Toss the cooked chicken back in the pot and cook for about 15 minutes. Then add sausage cook for about 5-10 minutes.
  • Then stir in filé powder, green onions, and chopped parsley.
  • Adjust thickness soup and flavor with broth or water and salt. The gumbo sauce should be thick.
  • When making your roux, keep a close eye on it and don’t walk away. You’ll need to stir it continuously to keep it from burning while it thickens up.
  • My homemade Creole seasoning doesn’t have any additional salt, but most store-bought versions do. If you use a Creole seasoning from the store, skip the salt to avoid over-salting, then add it to taste later.
  • Once you’ve followed all the recipe instructions, you can adjust the gumbo’s thickness and flavor by adding broth or water and salt. Remember, gumbo sauce should be thick, so don’t water it down too much.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Serving: 1cup| Calories: 210kcal (11%)| Carbohydrates: 15g (5%)| Protein: 18g (36%)| Fat: 6g (9%)| Cholesterol: 35mg (12%)| Sodium: 385mg (17%)| Potassium: 489mg (14%)| Fiber: 2g (8%)| Sugar: 3g (3%)| Vitamin A: 198IU (4%)| Vitamin C: 31mg (38%)
Cuisine: Cajun, Creole, Southern
Cajun Rice - Immaculate Bites

24-02-2021 · Reduce heat to medium-low, cover, and let it cook for 18 minutes. Set aside. In a large, heavy sauté pan, sauté chopped bacon until cooked, about 4-5 minutes. Set aside. Then add 2 tablespoons of the oil or more oil to the bacon pan. Throw in the onions, thyme, bay leaf, and garlic, sauté for about 2-3 minutes.

24-02-2021

Cajun rice – A one-pan meal filled with Cajun flavors that comes together in a mix of fragrant rice and perfectly browned meat. This recipe may look simple at first glance but, trust me, there’s more to it than meets the eye. It’s a super easy recipe you can make without the need for any exotic spices or flashy cooking methods. 

One-pan Cajun Rice

You’ve probably seen that most, if not all, of my dishes here, explore bold flavors. I mean, who can blame me? I just love tickling my palates with different mixes and matches of homemade flavors. Luckily, today’s recipe tackles just that, which also uses one of my favorite homemade spices.

One of my favorite taste profiles is the soulful south because it offers more than just flavor. I love these dishes because it also holds a good chunk of African-African heritage in every dish.

This Cajun Rice recipe, for one, uses native ingredients such as rice which was a staple in the south. Let’s dive into this recipe and see how it carries the southern signature flavors you’ll surely love.

Close up Shot of Cajun Rice in a Blue Bowl

When you talk about Cajun cuisine, you might immediately think of spicy dishes such as barbecue and wings. However, this type of cooking is not just about the hot flavor because it’s more about the ingredients used.

This type of cuisine is influenced by West African, French, and Spanish but uses local and readily available ingredients. So, instead of recreating the original recipes from their respective regions, this cuisine was born. The cuisine often involves freshwater seafood with an intricate mix of spices to create a unique taste profile.

Today’s recipe is a good example of how the dish adapted to the local scenery. Rice replaced potatoes because it was highly abundant in Louisiana where the dish originated.

Is it the same with Dirty Rice?

The simple answer to this comparison is “they are essentially the same dish.”  They have different names now because it’s less appetizing having a dish with the word “dirty” served for dinner.

The original recipe for Dirty Rice uses innards such as chicken liver, gizzards, and stock which gives the “dirty color”. This also gives the hearty flavor of the dish which the other ingredients enhance. Oh! And by the way, dirty rice doesn’t have dirt in it!

Recipe Ingredients

This dish has quite a rustic style of food preparation as it uses locally sourced or available ingredients. The ingredients are simple enough that you might already have these in your fridge.

Here’s everything you’ll need for the distinct hearty flavor of the dish.

  • Long grain rice
  • Water or broth (chicken or beef depending on what you plan to use)
  • Bacon
  • Onion
  • Garlic
  • Thyme
  • Bay leaf
  • Liver
  • Ground beef
  • Green bell pepper
  • Celery
  • Beef stock
  • Creole seasoning (Get the homemade version here)
  • Green onion scallions
  • Pepper flakes or hot sauce to taste
  • Chicken or beef broth

Recipe Variations

Vegan

To make the whole dish vegan-friendly, you’re going to replace a few ingredients here. Boil some scrap veggies to get a flavorful veggie stock. You can use also replace the meat with vegan sausage which will basically act as the main chunky ingredient.

Add in some smoked paprika to achieve a hearty smoky flavor. Lastly, you can replace the oil from the bacon with olive oil to get an additional smooth flavor.

Pescatarian

Go authentically southern by using seafood instead of meat. This seafood dirty rice recipe is super sustainable. You can use this Baked Shrimp recipe to make this dish. Don’t throw the head and tail of the shrimps just yet because you can use these to make seafood broth. This gives the rice a rich and flavorful finish.

Instant Pot Pressure Cooker

Hassle-free cooking? I got you covered. Although there will still be sautéing involved, trust me when I say that it will only be minimal. The role of the instant pot becomes a rice cooker in this sense. Now all you have to do is to wait for the beep sound.  

Start by sautéing your chopped liver until it’s perfectly browned. Add in the onions, bell peppers, and other greens until they are softened. Place the rinsed white rice and stock in it and stir it with a wooden spoon. There shouldn’t be any brown bits stuck at the bottom. Close the lid and seal the valve then cook them on high pressure for about 6-minutes.

Storage and Making Ahead Instructions

The great part about this Cajun rice recipe is that it is moist and fluffy. However, this can also lead to short shelf life.

The average life span of this dish is about 5 to 6 days when stored in the fridge. Wait for it to cool down to at least room temperature to avoid excess moisture build-up. Check it every now and then, once you smell a foul odor from it, it’s best to throw it away immediately.

Getting a bit hungry? Instantly reheat this dish to satisfy your rumbling tummy. Place in a microwave-friendly container with a loose lid or just keep it slightly ajar. Microwave for about 4-7 minutes.

You can also opt to reheat this dish via stovetop. Simply place the rice on a pan in medium heat. Add about 1-2 tablespoons of water to loosen up any thickened starches so you’ll end up with a fluffy and loose dish. Stir it until it’s hot through and through.

Serving Suggestions

  • Give this dish an extra southern kick when you top it with Shrimp Etouffee. A thick and hearty roux should give you a hearty feeling in every spoonful.
  • Cajun Whole Roast Chicken is also a good topping even if it’s just the leftovers.
  • Or you can also go for this chunky and juicy Blackened Spatchcock Chicken. The bold flavors of the chicken go well with the mild spice of the rice.
  • Of course, we can’t forget about the classic Southern Fried Chicken. The crunchiness also makes the whole pairing super sensational!
  • If you really want a sensational and guilt-free meal, this melt-in-your-mouth Southern Fried Catfish is an insanely easy dish you can serve with our recipe today.

Other Rice Recipes You Can Enjoy

Cajun Rice in a White Bowl with Spoon

How to Make Cajun Rice

Cooking Rice

Rinse rice well and transfer to a heavy-bottomed pot with a lid. Add beef broth and bring to a boil. Reduce heat to medium-low, cover, and let it cook for 18 minutes. Set aside.

one pot sautéing the filling

In a large, heavy sauté pan, sauté chopped bacon until cooked, about 4-5 minutes. Set aside. Then add 2 tablespoons of the oil or more oil to the bacon pan. Throw in the onions, thyme, bay leaf, and garlic, sauté for about 2-3 minutes. Add the chicken liver and ground beef, Creole seasoning, and cook, stirring, for about 5-7 minutes. Add bell peppers, celery, salt, and pepper. Cook, stirring, for 5 minutes. Pour in about 1 1/2 cup stock. Bring to a boil, then lower the heat and simmer for about 5 minutes.

finishing the whole one pot dish

Finally, add the rice, mix thoroughly. Cook until the rice is heated through, about 5-7 minutes. If needed, add more stock, to prevent any burns. Do not overcook the rice. Remove from the heat and remove the bay leaf. Stir in the cooked bacon, and green onions. Garnish with parsley, if desired. Serve warm with pepper flakes for heat seekers and/or hot sauce. Enjoy!

Flavorful Cajun Rice in a Blue Bowl with Sides of Greens

  • Rinse rice well and transfer to a heavy-bottomed pot with a lid.
  • Add beef broth and bring to a boil. Reduce heat to medium-low, cover, and let it cook for 18 minutes. Set aside.
  • In a large, heavy sauté pan, sauté chopped bacon until cooked, about 4-5 minutes. Set aside.
  • Then add 2 tablespoons of the oil or more oil to the bacon pan.
  • Throw in the onions, thyme, bay leaf, and garlic, sauté for about 2-3 minutes.
  • Add the chicken liver and ground beef, Creole seasoning, and cook, stirring, for about 5-7 minutes.
  • Add bell peppers, celery, salt, and pepper. Cook, stirring, for 5 minutes. Pour in about 1 1/2 cup stock. 
  • Bring to a boil, then lower the heat and simmer for about 5 minutes. 
  • Finally, add the rice, mix thoroughly. Cook until the rice is heated through, about 5-7 minutes. If needed, add more stock, to prevent any burns. Do not overcook the rice. Remove from the heat and remove the bay leaf.
  • Stir in the cooked bacon, and green onions. Garnish with parsley, if desired.
  • Serve warm with pepper flakes for heat seekers and/or hot sauce. Enjoy!
  1. Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.
Serving: 1cup| Calories: 512kcal (26%)| Carbohydrates: 56g (19%)| Protein: 28g (56%)| Fat: 18g (28%)| Saturated Fat: 7g (44%)| Trans Fat: 1g| Cholesterol: 184mg (61%)| Sodium: 391mg (17%)| Potassium: 781mg (22%)| Fiber: 2g (8%)| Sugar: 2g (2%)| Vitamin A: 4682IU (94%)| Vitamin C: 27mg (33%)| Calcium: 71mg (7%)| Iron: 6mg (33%)
Effortless One-Pan Cajun Rice
Amount Per Serving (1 cup)
Calories 512 Calories from Fat 162
* Percent Daily Values are based on a 2000 calorie diet.
Pulled Pork Sandwich (Plus VIDEO)

28-01-2022 · Prepare the Pulled Pork – Mix the pulled pork with your favorite BBQ sauce. (Reserve extra for the die-hards.😉) Ready the Bread – Open the buns and line them on a tray for assembling ease. Start to Build – Put a generous scoop of pulled pork mixed with BBQ on the bottom half of the bun.

28-01-2022

It may take 6-7 hours to roast pork perfectly for a pulled pork sandwich, but it is so worth it. First, pulled pork is flavorful and fork-tender. Second, it makes a lot of sandwiches. That makes it the perfect recipe for a get-together with your peeps.

Pulled Pork Sandwich with Coleslaw and Homemade BBQ Sauce

You can spend most of that time on other things when making pulled pork. Because there’s no need to babysit the oven while it does its job, right?

Then, once the meat is done and the coleslaw has chilled, these babies go together in a flash.

It’s the perfect way to serve a ton of people all at once or use leftover pork roast. Yum!

Melt-in-Your-Mouth Pulled Pork Sandwiches

Pulled Pork in a Bowl Topped with BBQ Sauce

Talk about the perfect comfort food! Whether you’re cooking for your family, a gameday mob, or having a picnic in the park, this pulled pork sandwich recipe is the answer to what’s for lunch.

It’s the ultimate crowd-pleasing comfort food that is super easy to make. 

What You Need to Make Pulled Pork Sandwiches

Don’t let this humongously long list scare you. Most of it is seasonings. And yes, you can make most of it ahead. Instructions come later. 😉

For the Pulled Pork

  • Chili Powder, Paprika, Garlic Powder, Thyme, Onion Powder, Black Pepper, Cayenne Pepper – This mouthwatering combination of herbs and spices makes the best pulled pork sandwich.
  • Brown Sugar – The sweetness balances the spices and makes pulled pork even more addicting. Of course, you can leave it out if you don’t do sugar.
  • Pork Shoulder – The main star of the showstopper. I like to make sure mine has plenty of fat marbling it for an extra juicy roast.
  • Onions – I like to line the bottom of the roasting pan with onions because they help the roast not stick to the pan, and as they caramelize, they add even more delectable flavor to the roast.

For the Coleslaw

  • Green and Purple Cabbage– The base ingredient for coleslaw makes for a pleasingly crunchy salad.
  • Carrots – This appetizing root veggie adds a spark of orange to complement the purple and green.
  • Mustard – This yellow seed makes a potent addition to any dressing. And it’s oh so good.
  • Sugar and Honey– There’s something about cabbage that needs just a touch of sweetness added. If you prefer to avoid sugar, you can add a little extra honey or agave syrup.
  • White Vinegar – The acidity really kicks up the flavor for pleasantly tart dressing. The sweet and sour are ideal for each other. You can use apple cider vinegar for an even healthier option.
  • Mayonnaise and Sour Cream – This creamy base is terrific for our lip-smacking dressing. You can replace sour cream with yogurt.

Get the complete ingredient of my Pulled Pork and Coleslaw Recipe along with its homemade dressing.

For the BBQ Sauce

  • Ketchup – This sweet tomato-based sauce is the foundation of traditional BBQ sauce. However, you can replace it with a thick tomato sauce.
  • Apple Cider Vinegar and Lemon Juice – It’s the perfect tartness to offset the sweetness from the ketchup, sugar, and honey.
  • Chili Powder – Subtle spices for a depth flavor ramp up the taste factor. Yum!
  • Brown Sugar and Honey – Natural sweeteners balance the tartness of the vinegar and lemon juice.

Get the complete list of my homemade BBQ Sauce Recipe👈

Super Delicious Homemade Buns for Your Pulled Pork Sandwich

  • The Buns – We can’t forget the buns. While you can get store-bought hamburger buns, they are even better with homemade buns. Potato Bread Rolls are soft and melt-in-your-mouth, Easy Dinner Rolls are exactly that, super easy, and Honey Wheat Rolls are the healthier option. Take your pick; they’re all fantastic.
Bun Topped with BBQ Pulled Pork Mixture

Refrigerate. You can make the pulled pork, BBQ sauce, and coleslaw the day before. Just mix the pulled pork and BBQ sauce and store it in the fridge.

Make the coleslaw, and keep it in the fridge separately. Honestly, our pulled pork sandwiches taste better if you make the ingredients a day ahead.

While the hamburger buns are toasting (optional), mix the pulled pork with BBQ sauce (if you didn’t do it the day before).

Then pile on the bun bottom, top it with coleslaw, and finish it off with the bun top. Done, you now have the perfect pulled pork sandwich!

Leftovers and Reheat. Store leftovers separately in the fridge, then reheat the pulled pork in a saucepan when ready to assemble those bad boys.

Since the coleslaw has mayo, I wouldn’t keep it around for more than two days. But the pulled pork will last 3-4 days if stored properly in the fridge.

Freeze. Yes, you can freeze the pulled pork in a sealable freezer bag. It does better if you freeze it with some of its juices, then let it thaw in the fridge overnight when you’re ready for some soul-satisfying comfort food.

Note: Coleslaw doesn’t freeze well because it turns to mush. Trust me on that one.

Tips and Tricks

  • Season the meat the night before if you can. Dry brining your roast will get that flavor down to the bone.
  • Take your roast out of the fridge 30-40 minutes before cooking it, so it comes to room temperature. That allows for more even cooking.
  • I roast my pork in the oven, but you can also use an instant pot or slow cooker.
  • If you’re making it ahead or reheating leftovers, make sure to keep some of the juice with it, so it doesn’t dry out and burn.

FAQs

What liquid goes with pulled pork?

Oh my, the sky is the limit. Of course, it has to be delicious and edible. Oh, you can put water, but why when you have so many options? Broth, wine, beer (oh yeah!), apple juice, pineapple juice (for a tropical touch), you get the point.😉

Is the oven or the slow cooker better for pulled pork?

Honestly, I’ve tried them both ways, and I like the oven-roasted the best for a fantastic crusty and melt-in-your-mouth texture. So if you’re going to be home and can keep an eye on it, this is the way to go.

That said, the slow cooker definitely has its place. It may not be quite the same, but it’s still fabulicious, it won’t heat up the house on an already hot day, and you can leave all day without worrying about it accidentally getting dry. My hero!

Can you overcook pulled pork?

It’s hard to overcook a pork roast that has plenty of fat (yes, love, fat is good). That is especially true in a slow cooker. However, waaaay too long will turn it into mush eventually.

Pulled Pork with a Fork

The Best Toppings

This simple recipe is incredibly mouthwatering on its own. But there are some extras that kick your pulled pork sandwich up even more on the awesome flavor scale.

  • Horseradish Sauce – This spicy root can take your breath away. Yes, it was a cruel joke, and I’m still trying to figure out how to get even. But mix it with mayo, sour cream, or yogurt, and you’ve got yourself a fantastic sauce for any sandwich. Or you can use White BBQ Sauce. Oh yeah!
  • Caramelized Onions
  • Melted Cheese 
  • Fried Pickles
  • Sliced Jalapeños

Serving Suggestions

How to Assemble a Pulled Pork Sandwich

Making our Pulled Pork Sandwich

Pulled Pork Sandwich Ingredients
  • Prepare the Pulled Pork – Mix the pulled pork with your favorite BBQ sauce. (Reserve extra for the die-hards.😉)
  • Ready the Bread – Open the buns and line them on a tray for assembling ease.
  • Start to Build – Put a generous scoop of pulled pork mixed with BBQ on the bottom half of the bun.
  • The Final Stretch – Top the pulled pork with a spoonful of coleslaw. Then top it with your favorite options.
  • Final Touches – Top it with the top half of the bun, then serve.
Pulled Pork Sandwich with Coleslaw

Watch How To Make It

Reader Interactions

Corn Fritters - Immaculate Bites

22-05-2019 · Heat oil in a large nonstick skillet over medium heat. Working in batches, add about ¼-1/3 cup batter on the skille t, Using the back of a cup or spoon gently press down on the ball to flatten, then fry until golden brown, about 3-4 minutes per side, depending on thickness. Drain on paper towels before serving.

22-05-2019

 Corn Fritters-  wholesome, flavorful corn fritters with  homemade Cilantro Avocado Dip. Crispy, cheesy, melty, sweet, and sooo crazy good!

Corn Fritters

Well, I think I’ve found a whole new way to enjoy sweet corn especially with its abundance on summer season. I know corn can be enjoyed in a gazillion ways and I have a few to share this season. My super duper quick & easy way is to throw it in the microwave for about 5 minutes or more and that’s it – healthy, sweet and delicious. However, I’d like to take it up a notch higher using this brilliant cheesy Corn Fritters recipe. Are you ready?

What Are Corn Fritters?

These Corn Fritters take your favorite sweet corn to another level of deliciousness. A far cry from what I grew up making as a teenager. Oh, I think you are going to love this way of enjoying one of summer’s greatest produce. And you might crave it during the winter months. Maybe? I think you will once you make it.

Corn Fritters are a sweet and savory snack (makes a great easy breakfast, too) that are popular in the Southern part of the U.S., and other parts of the world disguised in different names.

Southern versions of corn fritters are usually made with corn kernels, egg, flour, milk and melted butter. Others would also include chopped veggies like minced jalapenos or chives. Furthermore, they can be cooked in various ways: deep-fried, shallow-fried or baked and served with honey, jam, or cream. If you have leftover Creamed Corn, you can also transform them into these fritters.

Corn Fritters

What is the Difference Between Hush Puppies and Corn Fritters?

Now what sets them apart from another Southern favorite – Hush Puppies? Corn fritters are like fried cakes studded with corn kernels and held together by a thick batter. On the other hand, Hush Puppies are made entirely with cornmeal (or a mixture of cornmeal PLUS flour) and not with actual corn kernels. Most of the time they are deep-fried taking a round bite-sized shape instead of a patty form like the corn fritters.

How To Make Corn Fritters?

With these sweet corn fritters you get the best of both worlds. They’re crispy on the outside and soft on the inside and a burst of fresh corn kernels and cheese in between bites. CRAZZZZY delicious!! Am I repeating myself??? Sorry. Just making sure you get it. 😄

These sweet corn fritters are made with fresh corn, green onions, smoked paprika, garlic, milk, cheese and cilantro. The use of cornmeal gives these fritters an extra sweet yet robust corn flavor and a wonderful crunch. While the all-purpose flour helps to bind it together to prevent it from falling apart.

Aside from how pretty appetizing they are, they can also be made in a cinch. 

Corn Fritters1Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom. It’s best to use a bundt pan to do so. Microwave corn in bowl for about 5 -7 minutes. Or boil corn first, before removing from husk. Let it cool.

Corn Fritters2In a medium bowl, mix together all the dry ingredients: corn kernels, cornmeal, green onion, bell pepper, jalapeno, flour, minced garlic, cilantro, paprika , salt and pepper. Then gently pour in milk. You might have to add about a tablespoon or more to form a thick batter. Finally, add cheese, if desired. Thoroughly mix until the ingredients have fully combined.

Corn Fritters3Heat oil in a large nonstick skillet over medium heat. Working in batches, add about ¼-1/3 cup batter on the skillet, Using the back of a cup or spoon gently press down on the ball to flatten, then fry until golden brown, about 3-4 minutes per side, depending on thickness. Drain on paper towels before serving. Best serve warm with cilantro dressing.

Corn Fritters

Can You Refrigerate The Fritter Batter?

Oh yes, you can. The batter for this fritter recipe can be made a day in advance  and stored in the fridge. Moreover, you can also freeze cooked corn fritters. Simply wrap each fritter in plastic wrap and then with foil. And lastly, freeze them for up to 2 months.

How Do You Reheat Them?

To reheat corn fritters, thaw them on the counter for an hour and quickly reheat in a pan. I don’t advise reheating them in the microwave as it takes out its crispness. 

As usual, when it comes to my favorite summer produce I do a lot of experimenting. And to be honest it was hard to pick a favorite way of making these.

I tried it vegan with no cheese and used coconut milk instead of milk and still loved it. So if you want to go the vegan route, omit the cheese and use coconut milk in place of milk.

More Soul Food Southern Recipes

Baked Mac and Cheese

Southern Fried Chicken (with video)

Southern Homemade Baked Beans

Johnny Cakes a.k.a Hoe Cakes (with video)

Biscuits and Gravy

Shrimp Etouffee (with video)

Sweet Corn Fritters

Serve it with Cilantro Avocado sauce, Avocado salsa or just go with plain old sour cream

Enjoy!!!

This post was first published in May 2016 and has been updated with new write up.

  • Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom. It’s best to use a bundt pan to do so.
  • Microwave corn in bowl for about 5 -7 minutes. Or boil corn first, before removing from husk. Let it cool.
  • In a medium bowl, mix together all the dry ingredients: corn kernels, cornmeal, green onion, bell pepper, jalapeno, flour, minced garlic, cilantro, paprika , salt and pepper.
  • Then gently pour in milk. You might have to add about a tablespoon or more to form a thick batter.
  • Finally, add cheese, if desired. Thoroughly mix until the ingredients have fully combined.
  • Heat oil in a large nonstick skillet over medium heat. Working in batches, add about ¼-1/3 cup batter on skillet, Using the back of a cup or spoon gently press down on the ball to flatten, then fry until golden brown, about 3-4 minutes per side, depending on thickness.
  • Drain on paper towels before serving.
  • Best serve warm with cilantro dressing.
  • Pulse or mash all the ingredients. Then add water or oil to desired thickness. Squeeze about half of lime juice with the the blended ingredients. Salt.
  1. Removing corn from the husk can be a messy job so here is an easy way to make sure the kernels don’t mess up your whole kitchen. Place corn in the center of the Bundt pan with large side down. Using a small, sharp knife, slice the corn off the cob, turning the ear as you go.
  2. You may use canned or frozen corn instead. Make sure to drain them well before adding into the mixture.
  3. If you want to go the vegan route, omit the cheese and use coconut milk in place of milk.
  4. I use cheddar cheese most of of the time, but jack and mozzarella cheese also works fine.
  5.  The batter for this fritter recipe can be made a day in advance  and stored in the fridge. 
  6. To freeze cooked fritters, simply wrap each fritter in plastic wrap and then with foil. It could last up to 2 months in the freezer.
  7. To reheat corn fritters, thaw them in the counter for an hour and quickly reheat in a pan. I don’t advise reheating them in the microwave as it takes out its crispness. 
  8. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
 
Serving: 1fritter| Calories: 138kcal (7%)| Carbohydrates: 21g (7%)| Protein: 5g (10%)| Fat: 4g (6%)| Saturated Fat: 2g (13%)| Cholesterol: 10mg (3%)| Sodium: 395mg (17%)| Potassium: 133mg (4%)| Fiber: 2g (8%)| Sugar: 3g (3%)| Vitamin A: 250IU (5%)| Vitamin C: 6.7mg (8%)| Calcium: 80mg (8%)| Iron: 0.9mg (5%)
Course: Appetizer, Snacks
Amount Per Serving (1 fritter)
Calories 138 Calories from Fat 36
* Percent Daily Values are based on a 2000 calorie diet.
sweet-corn-fritters
Corn Fritters
Corn Fritters
Corn Fritters
How to Make Tostones

12-10-2017 · Refry the flattened pieces in the 375°F. oil, turning them occasionally, for 2 to 3 minutes, or until they are golden, transfer them with a slotted spoon to paper towels to drain, and season them with garlic salt and pepper. Saute Shrimp. Generously season the shrimp with creole spice or your favorite seasoning .

12-10-2017

Tostones – Puerto Rican twice-fried plantains with a crispy exterior and soft interior paired with seasoned shrimps and pineapple guacamole. Powerful flavors come together to create an explosion of flavor in your mouth. One bite and you are hooked for LIFE!

How to Make Tostones

Every time I had a meal with plantains served on the side, as a main dish or an appetizer, I am a whole lot happier.

Fried plantains that are sweet or slightly sweet is my weakness – I just can’t keep my hands off of it! If I had a magic wand I would make plantains the healthiest fruit in the universe, until then… I will eat it in moderation.

And because of my deep love with plantains, I’ve also mastered the most basic thing that seems to boggle some people – how to peel a green plantain like a pro? Here we go…

green plantains

You need to start cutting off the ends of the plantain and discard the tips. Then hold the plantain firmly and slit the peel along the length of the plantain using the tip of the knife. Remember that you only need to cut as deep as the peel itself. So, control my friends. You gotta control! Finally, remove the plantain and cut them into thick round shapes. Easy, right?

Tostones on a Plate

Now you know how to peel plantains, let’s talk more about it. Shall we?

Plantain is a starchy, wholesome fruit that is a  staple food in so many parts of the world particularly in places like Africa, the Caribbean, South America, Latin America, and India. It’s pretty popular.

They are very versatile because they can be eaten sweet or savory. You can basically add them to almost anything. Trust me! I have over 30 recipes here with plantains. Perhaps, that is also why some would consider it as veggie since plantains are added even on main dishes and treated as vegetables -Nah! In my books it’s a starchy side.

With all the plantain recipes, here’s one of the popular ways it is prepared in Puerto Rico and other parts of the Island, Central and South America. They are fried not once but TWICE! Why? To get a super crispy exterior and soft interior.

Tostones Topped with Guacamole and Seasoned Shrimp

But all the goodness doesn’t just end there. For a more appealing meal, I topped the tostones with seasoned shrimps (my kind of shrimps.. 😉 ) and a burst of pineapple guacamole for a perfect blend of texture. Your mouth is going to Sing with JOY!

No rocket science in cooking these gorgeous-looking shrimps. Just season it with your favorite seasonings, I used my all-around Creole Cajun Seasoning here, to add boldness and flavor to these shrimps. You decide.

Tostones Topped with Guacamole and Seasoned Shrimp

For the guacamole, if you can get hold of fresh pineapples, the better. Fresh pineapples have the sweetest and freshest juice compared to packed or canned ones. But either way, this pineapple guacamole blends well with the seasoned shrimps and the savory plantains. IF you are a guacamole purist leave out the pineapple it’s still amazing without it. Tried both versions and it works as well.

Tostones with guacamole on the side

Once you serve these to your guest they are not going to want to leave your house – Seriously. Totally a crowd-pleaser, perfect for entertaining, parties, and game day!

Enjoy one bite at a time! 😉

Tips and Notes:

  • If you don’t have those digital kitchen thermometers, you can test the heat by flicking a tiny bit of plantain into the oil. If it bubbles immediately, you’re good to go.
  • The perfect way to flatten the plantains is by using a tostonera (specifically designed to flatten tostones) or you may also use a meat mallet, the bottom of a heavy plate, bottle, or skillet. I used a measuring cup
  • Do not overcrowd the pan and instead cook them in batches.
  • Scoop avocado into a bowl.
  • Mash with a fork until you have a smooth and chunky texture.
  • Drain the crushed pineapple and add to avocado
  • Add lime juice, jalapeño, cumin, onion, garlic, cilantro leaves, salt and mix gently.
  • Cut the plantains into about 4 -5 thick round shapes.
  • In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high, place on medium heat until oil is 375 degrees.
  • Gentle drop the plantain into the oil. Do not overcrowd the pan. Do so in batches.
  • Fry for a few minutes until lightly brown about 3- 4 minutes each side
  • Use a large spoon or something like that to take it out of the oil. Remove the plantains from the pan and flatten the plantains
  • Place tostones on a chopping board or flat surface, and press down on it firmly with the back of a heavy plate, bottle or skillet until flattened to about 1/4-inch thick. Repeat with the remaining slices.
  • Refry the flattened pieces in the 375°F. oil, turning them occasionally, for 2 to 3 minutes, or until they are golden, transfer them with a slotted spoon to paper towels to drain, and season them with garlic salt and pepper
  • Generously season the shrimp with creole spice or your favorite seasoning  . Heat about 2 Tablespoons of oil  over medium heat in a heavy bottomed Dutch or skillet. Sauté for about 5 minutes shrimp set aside. 
Calories: 557kcal (28%)| Carbohydrates: 90g (30%)| Protein: 6g (12%)| Fat: 25g (38%)| Saturated Fat: 3g (19%)| Sodium: 18mg (1%)| Potassium: 1592mg (45%)| Fiber: 16g (67%)| Sugar: 48g (53%)| Vitamin A: 1885IU (38%)| Vitamin C: 189.1mg (229%)| Calcium: 59mg (6%)| Iron: 2.4mg (13%)
Tostones ( Twice fried plantains)
Calories 557 Calories from Fat 225
* Percent Daily Values are based on a 2000 calorie diet.

Originally posted in October 2013, this recipe has been updated with new photos, pictures and ingredients .

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