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.
- This recipe was entered in the contest for Your Best Corn off the Cob