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swordfish, jambalaya rice with vegetables

date

Jambalaya is a spicy rice dish, usually served with sausages or meat, occasionally with seafood. I turned it in a Cajun-inspired vegetable stew, served with swordfish steak.

INGREDIENTS

This is what you need for 2-4 servings:

• Cajun trinity:
  • 1 lb. bell peppers
    I used small ones from the garden
  • 2-3 celery stalks
  • 1 medium onion, cut coarsely
• 1/2 leek, chopped small
• 1/2 lb. cooked potatoes, diced
• 1 pckg. Jambalaya rice Chef Kaitlin
• 2 swordfish steaks
• S&P, seasoning

Pic1: swordfish, jambalaya rice with vegetables

Directions

 

Pic2-4: Cajun trinity, leek, potatoes

• Chop the vegetables.
• Stir-fry until dark edges show on the vegetables.

 

Pic5-7: with jambalaya rice

• I transferred to a larger pot for stewing at this time.
• Add Jambalaya rice, 4 cups water.
• Mix it all together.
• Bring to a boil.

 

Pic8+9: simmer
Pic10: pan-fried swordfish

• Reduce heat.
• Cover and simmer 25 minutes over low heat until the rice is soft.
• Meanwhile, sear the swordfish steaks both sides in a frying pan over high heat.
• Reduce heat and simmer over low for 10-15 minutes to cook slowly the inside without drying.

 

Pic11-13: served

• Serve and enjoy.

• The swordfish steaks were seared very dark, but the insides were still deliciously moist.
• The vegetable stew enriched the Jambalaya rice, made it more enjoyable.

 

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b. ground meat burritos with jambalaya rice, vegetables

2020-09-23

I had quite a bit of leftovers of the jambalaya rice. I decided to make burritos / chimichangas with them. Be sure to use freshly-made tortillas at room temperature. Refrigerated or old tortillas will crack and/or flake, as can be seen in the pictures.

INGREDIENTS

This is what you need for # servings:

• FRESH flour tortillas
• ground meat, 50-50 beef + pork
• S&P
• jambalaya rice with vegetables as above,
  well drained
• shredded melting cheese

Pic14: ground meat burritos with jambalaya rice, vegetables

Directions

2020-09-23

Pic15-17: ground meat, jambalaya rice with vegetables

• Drain the jambalaya rice thoroughly and/or stir-fry to dry further.
  You do not want a leaking burrito in a deep-fryer.
• Stir-fry the ground meat until dark brown.
• Mix the ground meat into the jambalaya rice and vegetables.
• Warm through.

 

Pic7: making burritos / chimichangas

• Lay out FRESH warmed tortillas.
• Add 2 tbsp. meat mix, cheese.
• Fold the sides, then roll up the tortillas into burritos.
• Serve hot with your preferred sauce and enjoy.
• Freeze and vacuum-seal leftovers for later use.

 

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