Spanish Rice with Bacon

Flavorful Spanish Rice with Bacon Recipe from Spain

Region / culture: Spain | Servings: 8

Introduction

Zydeco Stomp Gumbo is a flavorful and hearty dish that originates from the southern region of Louisiana. This dish is a combination of various meats, vegetables, and spices that come together to create a rich and satisfying meal.

History

Gumbo has a long history in Louisiana, with influences from French, Spanish, African, and Native American cuisines. The name "gumbo" is believed to come from the West African word for okra, which is a key ingredient in many gumbo recipes. Zydeco Stomp Gumbo is a modern twist on this classic dish, incorporating a variety of meats and seafood for a truly unique flavor.

Ingredients

6 strips of bacon, diced
1 tbsp (15 ml) of canola or vegetable oil
1 medium onion, chopped
1 cup (240 ml) of uncooked long grain rice
1.75 cups (420 ml) of water
2 large tomatoes, chopped
1 medium green pepper, chopped
2 jalapeno peppers, seeded and chopped
1 to 1.5 tsp (5 to 7.5 ml) of chili powder
0.5 tsp (2.5 ml) of salt

How to prepare

In a large skillet, cook the bacon over medium heat until it is crisp.
Remove the bacon and place it on paper towels.
Add oil to the bacon drippings and sauté the onion for 3 minutes.
Add the rice and stir it until it turns golden brown, about 5 minutes.
Stir in the remaining ingredients.
Bring the mixture to a boil.
Reduce the heat, cover, and simmer for 30 minutes or until the rice is tender.
Sprinkle the dish with the cooked bacon.

Variations

Add in other seafood such as crawfish or oysters for a different flavor profile.
Use different types of sausage or chicken for a unique twist on the dish.
Experiment with different vegetables such as bell peppers, celery, or corn to add more depth to the gumbo.

Cooking Tips & Tricks

Make sure to brown the roux evenly to avoid a burnt taste in the gumbo.

- Stir the gumbo frequently while simmering to prevent sticking and ensure even cooking.

- Adjust the spice level to your preference by adding more or less Cajun seasoning and jalapeno peppers.

- Serve the gumbo over rice to soak up the flavorful broth.

Serving Suggestions

Serve Zydeco Stomp Gumbo over rice with a side of crusty French bread for a complete meal. Pair with a cold beer or a glass of sweet tea for a true taste of the South.

Cooking Techniques

The key cooking technique in Zydeco Stomp Gumbo is creating a roux, which is a mixture of oil and flour that is cooked until browned and used to thicken the gumbo. Stirring the roux constantly is important to prevent burning and ensure a smooth consistency.

Ingredient Substitutions

Use vegetable oil or butter instead of olive oil for the roux.

- Substitute turkey or pork sausage for the traditional Andouille sausage.

- Use fresh okra instead of frozen if available.

Make Ahead Tips

Zydeco Stomp Gumbo can be made ahead of time and reheated before serving. Store the gumbo in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally.

Presentation Ideas

Serve Zydeco Stomp Gumbo in a large bowl over a mound of fluffy rice, garnished with chopped green onions or parsley for a pop of color. Add a side of hot sauce or Cajun seasoning for those who like it extra spicy.

Pairing Recommendations

Pair Zydeco Stomp Gumbo with a crisp salad dressed with a tangy vinaigrette to balance out the richness of the dish. For a refreshing drink, try a cold glass of lemonade or a fruity white wine.

Storage and Reheating Instructions

Store any leftovers of Zydeco Stomp Gumbo in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat, stirring occasionally until heated through. Add a splash of water or broth if the gumbo has thickened too much.

Nutrition Information

Calories per serving

Each serving of Zydeco Stomp Gumbo contains approximately 400 calories.

Carbohydrates

Each serving of Zydeco Stomp Gumbo contains approximately 30 grams of carbohydrates.

Fats

Each serving of Zydeco Stomp Gumbo contains approximately 20 grams of fats.

Proteins

Each serving of Zydeco Stomp Gumbo contains approximately 35 grams of proteins.

Vitamins and minerals

Zydeco Stomp Gumbo is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and calcium from the variety of meats, vegetables, and seafood used in the recipe.

Alergens

Zydeco Stomp Gumbo contains shellfish (crab and shrimp) and may contain allergens such as gluten from the flour used to make the roux.

Summary

Zydeco Stomp Gumbo is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Zydeco Stomp Gumbo is a delicious and comforting dish that brings together a variety of flavors and textures in one bowl. With a rich history and a modern twist, this gumbo is sure to become a favorite in your recipe collection. Enjoy the bold flavors of the South with each spoonful of Zydeco Stomp Gumbo.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day and I had just finished sifting through a box of old recipe cards that my aunt had given me. As I flipped through the cards, one caught my eye - Spanish Rice with Bacon.

I had always been a fan of rice dishes, and the addition of bacon piqued my interest. I could almost smell the savory aromas wafting from the card as I read through the ingredients and instructions. I knew I had to give it a try.

As I gathered the ingredients and prepared my kitchen for cooking, I couldn't help but think back to the many recipes I had collected over the years. Some were passed down from my own mother, while others were shared with me by friends and neighbors. Each recipe held a special place in my heart, a connection to the past and the people who had shared them with me.

But this recipe for Spanish Rice with Bacon felt different. It was a new discovery, a fresh flavor to add to my repertoire. I felt a sense of excitement as I chopped the onions and garlic, sizzling them in the skillet alongside the smoky bacon.

The kitchen filled with the rich scents of cooking, and I felt a sense of satisfaction as I stirred in the tomatoes, rice, and spices. The dish bubbled and simmered on the stove, releasing a tantalizing aroma that made my mouth water.

As I took my first bite of the finished dish, I knew I had stumbled upon something special. The flavors melded together perfectly, the bacon adding a salty crunch to the tender rice and tangy tomatoes. It was a dish that felt comforting and familiar, yet new and exciting at the same time.

I couldn't wait to share this recipe with my friends and family. I knew they would appreciate the unique combination of flavors and the simple yet satisfying nature of the dish. And so, I wrote the recipe down on a fresh card, adding it to my collection with a sense of pride.

Over the years, I have made Spanish Rice with Bacon countless times, tweaking the recipe here and there to suit my tastes. Sometimes I add extra vegetables or a sprinkle of cheese on top. Other times, I experiment with different types of bacon or spices.

But no matter how I make it, the dish always brings me back to that warm summer day when I first discovered the recipe. It reminds me of the joy of cooking, the pleasure of sharing a delicious meal with loved ones, and the timeless tradition of passing down recipes from generation to generation.

And so, as I sit down to enjoy a steaming bowl of Spanish Rice with Bacon, I can't help but feel grateful for the simple pleasures of good food and good company. It is a dish that nourishes both the body and the soul, a reminder of the power of a shared meal to bring people together and create lasting memories.

I hope that one day, my own grandchildren will find joy in cooking this recipe, just as I have. And perhaps they too will feel a connection to the past, a sense of tradition and comfort that comes from a simple but delicious dish like Spanish Rice with Bacon.