Jumbalaya with Black Rice and Bass

January 29, 2010



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)

2 teaspoon creole seasoning
1/2 – 1 teaspoon cayenne pepper
3 bay leaves

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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