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
Ingredients
- 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
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1/4 teaspoon
celery seed
- For the corn and rice
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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)
Directions
- Creole (Cajun) seasoning
-
Combine all ingredients and store in a covered container.
- For the corn and rice
-
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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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