Cajun Corn and Rice

By inpatskitchen • August 1, 2011 • 4 Comments

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Author Notes: While at my Whole Foods store the other day in search of dairy free ice cream and cheese for my grandson, I came across beautiful whole pompano, a fish I haven't had since we sold our business and one which we dearly love. I took two to grill whole, seasoned simply with olive oil and a little of my homemade creole seasoning. For us, rice pairs with fish and so I made Cajun rice and added fresh sweet corn kernels at the end for the sweetness and crunch. Yum! - inpatskitchen

Serves 4 to 6 as a side

Creole (Cajun) seasoning

3 tablespoons salt
1 tablespoon Hungarian paprika
1 tablespoon granulated garlic
1 tablespoon coarsely ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/4 teaspoon ground thyme
1/4 teaspoon celery seed

Combine all ingredients and store in a covered container.

For the corn and rice

4 slices bacon, diced
2 teaspoons olive oil
1/3 cup diced white onion
1/4 cup diced green bell pepper
2 cloves minced garlic
1 cup seeded diced fresh tomato
1 cup raw white rice
1 tablespoon creole seasoning
2 cups chicken broth
2 cups fresh corn kernels
3 tablespoons finely diced green pepper for garnish (optional)

Fry the diced bacon until crisp, saving the fat to saute the vegetables.
Saute the onion, green pepper and garlic in the bacon fat until the onion begins to soften. Stir in the rice making sure it's completely coated with the fat.
Add the diced tomato, creole seasoning and cooked bacon and give all a big stir.
Add the chicken broth and bring to a boil and then bring down to a low simmer for 15 to 20 minutes until the rice is done and the liquid is mostly incorporated.
Stir in the fresh corn kernels and garnish with the finely diced bell pepper if desired.