Jumbalaya with Black Rice and Bass

January 29, 2010

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Last night Liz made the trek through the ice and sleet from around the corner to enjoy dinner, drinks and 30 Rock with us. I was imagining that we were just going to heat up some leftover lasagna from the night before but decided to evaluate the ingredients I had on hand to see what I could throw together.

So here’s what I had:
2 c. of black japonica rice
2 red peppers
1 onion
2 large tomatoes (local)
1 zucchini
1 bunch of green onions (local)
3-4 cloves of garlic
3 filets of frozen large-mouth bass (caught by my dad)

Spices:
2 teaspoon creole seasoning
1/2 – 1 teaspoon cayenne pepper
3 bay leaves
Salt
Pepper

I sauteed the onion, red peppers and garlic in a large pot with olive oil for about 5 minutes. Then I dumped in the chopped up zucchini and tomato for another 5 minutes. I added seasoning and dumped in the black rice. I let all of that simmer for another 5 minutes. Then I added 4 cups of water – I would’ve used veggie stock had I had some on hand. At that time I also added the cubed bass filets. I put the lid on it all and didn’t even look at it for 30 minutes.

In the meantime, I was trying to figure out what kind of bread to make with it. Again, I don’t have eggs so cornbread was out.I used this biscuit recipe from Whole Family Fare. Now, I know it’s just sitting there quietly in that bowl but these biscuits were AMAZING. I think Liz, Jeremy and I had about 4 each. Oh, and I made my own buttermilk the recipe called for by using 1/2c rice milk, 1/2c half and half (for my coffee, usually) and 1 tablespoon of lemon juice. Again, I was scraping by on what I had – but it worked perfectly!

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