I typically do not order anything at a restaurant that I make at home.
Partially as a treat to myself to have something different when we go out and partially because I feel like my home cooked meals are just as good but for less cost.
Well, Jambalaya is one of those meals I have rarely made at home. Until now.
We all know that restaruants are closed to sit-down meals during this pandemic, plus I live an hour out of town and don’t feel like doing that kind of drive for take-out!
So, of course, I decided to whip up a batch of my own. With no recipe to follow. And it turned out great!
Sure, I could have looked up a recipe on Pinterest, but I am notorious for changing almost any recipe I find anyway, so I chose to just make my own.
Sauté 2 cloves of minced garlic, 1/4 chopped onion, 1 chopped celery stalk, and about 6-8 cherry tomatoes in 1 tablespoon butter until slightly soft.
Add 1/4 yellow pepper and 1/2 teaspoon red pepper flakes.
When all vegetables are slightly soft, add 1/2 cup rice, 1 cup water, a splash of lemon juice, and 1/4 teaspoon creole seasoning. (I did not add salt as the creole seasoning contains salt)
Add 1/4 teaspoon oregano and 1/4 teaspoon thyme for that extra bit of flavour.
Bring to a boil, then reduce to a simmer and cover for 10-12 minutes or until the rice is soft.
Meanwhile, cook 1 strip of bacon until crispy. You can add chicken, sausage, and shrimp as meat options as desired.
When rice is fully cooked, dish into a deep bowl and top with crumbled bacon and desired meats.
Garnish with green onions and parsley (cilantro is yummy, too, but I didn’t have any on hand).
Makes 1 serving
2 cloves garlic, minced
1/4 onion, chopped
1 stalk celery, chopped
6-8 cherry tomatoes
1 tablespoon butter
1/4 yellow pepper, chopped
1/4 red pepper flakes
1/2 cup jasmine rice
1 cup water
Splash of lemon juice
1/4 teaspoon creole seasoning
1/4 teaspoon oregano
1/4 teaspoon thyme
1 slice bacon, crumbled
Optional meats: chicken, sausage, shrimp.
Garnishes: green onions, parsley, cilantro.
Sauté onion, garlic, and celery in butter until soft.
Add pepper, tomato, and red pepper flakes.
Cook for 1-2 minutes.
Add rice, water, lemon juice, creole seasoning, oregano, and thyme.
Bring to a boil, then reduce heat to a simmer.
Cover and simmer for 8-10 minutes or until rice is tender.
Plate and add bacon, shrimp, and other meats desired.
Garnish with green onions, parsley, and cilantro.