Louisiana Smoky Rice
Yield: 12 Servings
Vegetable oil - 1 Tbsp.
Chopped onion - 2 cups
Diced red bell pepper - 1 1/2 cups
Diced green bell pepper - 1 1/2 cups
Stemmed and seeded jalapeno peppers, minced - 2
Finely chopped garlic - 2 Tbsp.
Uncooked long grain rice, or parboiled rice - 3 cups
Old Bay seasoning - 3 Tbsp.
Canned corn kernels, drained - 3 cups
Chicken broth - 1 1/2 quarts
Catfish fillets, cut in 1-inch pieces - 1 lb.
Smoked sausage, sliced - 1 lb.
1/4-inch Diced zucchini - 3 cups
Hot pepper sauce To taste
Sliced scallion - 1/2 cup
- Heat the oil in a braiser or large skillet over medium heat. Add the onion and pepeprs and saute until tender, about 5 minutes. Stir in the garlic and cook another 30 seconds. Add the rice, seasoning, corn, and broth; heat to simmering, cover and simmer for 20 minutes.
- Add ingredients and toss to incorporate; cover and cook another 10 minutes until fish, rice and zucchini are cooked.
- Add scallion and hot sauce and fluff with a fork.