Avec Tous Bacon Rice
This is the perfect quick fix for a Jambalaya craving. Also perfect practice for making Jambalaya btw!
Hardware needed:
Heavy cast iron pot. Approx 4 qt pot is the perfect size for this recipe.
Bowls big enough for ingredients before they are sautéed.
Flat ended spoon, “roux spoon”. We happen to sell an amazing locally made one on our site btw!!
Chef’s knife & cutting board
Ingredients:
1-2 Large Sweet/Vidalia Onion
2-3 stalks of Celery (if you don’t have this on hand, you can fasho make this with the onion only.
Garlic, about 6 toes, minced, sliced fine, or just buzzed up in the food processor
2-3 Bay Leaves
Avec Tous Spice OG Blend
4-6 strips of bacon
2 ⅔ Cups of Jasmine Rice
4 Cups of Chicken Stock/Bone Broth
Garnish / Accessories
(you will use these on your plate, these are optional, kind of)
Crystal hot sauce
Avec Tous Spice, The Spicy Blend
Fresh chopped flat leaf parsley
Finely sliced green onions.
Ok, let’s cook some Bacon Rice.
Start with your pot on Medium/High heat, a nice chunk of butter (2-4 TBS). Let the butter start the brown and your pot begin to really radiate some heat. Throw in your bacon (cross cut into 1/4 inch lardons). Let it fry until nicely brown and crispy.
Throw in your diced Sweet Onion, celery, and garlic. Season very well with Avec Tous Spice OG. Stir em up and let them smother down and brown thoroughly, see Youtube video to get a feel for the color you are looking for here. Scrape the bottom and keep it well mixed and looking good. Once you feel like you really can’t brown it any more proceed...
Now it’s time to get your bone broth or chicken stock into the mix. Throw in your 4 cups of stock, scraping the bottom to be sure all of that yummy fond (that’s the brown stuff) is broken up and incorporated into the stock. Now, let’s start tasting. Using a spoon and a bowl, pull a little taste aside and give it a sip. We are looking for well rounded spicy warmth and sea water level of saltiness. My guess is it needs another dose of spice and sea salt. Take your time and be sure your stock is slightly salty and slightly spicy at this stage. Once you have it where you want it. Put the lid on and let it simmer for about 5 minutes.
Now, we add the rice, stir gently once or twice around and bring it up to a boil on hi, until you have consistent boiling across the whole pot. Once you have a good consistent simmer and all of the rice is evenly incorporated, put the lid on and simmer on low for 20 minutes.
After 20 minutes, open the pot, fold the rice gently from the bottom to the top of the pot. Do not stir. You just want to evenly move the bottom of the rice to the middle or top and the top to the bottom. This will also help redistribute your bacon and other yummies.
Now, put the lid back on, turn off the fire and let it sit for 5 or so minutes. Ok, pull that lid off and give it another quick fold from the bottom of the pot to the top, enjoy that perfectly cooked rice and good hard slap in the face of FLAVOR!!
Garnish and accessories: (these are somewhat optional, but not really :) )
Some things we love to add to our plate of Bacon Rice
Crystal hot sauce
Avec Tous Spice, The Spicy Blend
Fresh chopped flat leaf parsley
Finely sliced green onions.