ChilliPepperPete’s Easy Fish Jambalaya Recipe

by Hot Juan on May 19, 2010 · 0 comments

in Recipes

Jambalaya is a Louisiana Creole dish of Spanish and French influence, it is a close relation to the Spanish  paella. This version is made a little quicker and simpler by pre-cooking the rice. Traditionally the rice would be added with the stock at the end of preparation and then cooked for 45-60 minutes.

250g Rice
1 Bay Leaf
1 tsp Fresh Ground Black Pepper
1 tsp Thyme
1/2 tsp Smoked Paprika
1 tsp New Mex Red Chilli Flakes(or hotter)
200g Finely chopped onion
2 Cloves Garlic
1 Carrot
1 Tin Chopped Tomatoes (or 5 fresh)
500g Firm White Fish
100g Prawns
100g Sweetcorn
1/2 Bell pepper
1 Stock Cube or home made stock
Chopped Parsley
Juice from 1/2 a Lemon
Salt to taste
Oil/Butter for cooking

Cook the rice and then set aside.

Crush the bay leaf and mix with the pepper, Oregano, Thyme, Smoked Paprika and New Mex Chilli’s

Fry the chopped onion in a little oil or butter, crush and add the garlic, the chop and add the carrot, and give it a bit of a mash about, then cut the fish into 1 inch cubes and add with the prawns and sweetcorn, dice the pepper then add this to the mix, , then add about 200 ml of hot water with a stock cube and let it cook down for a while.

Finally add the flavourings to above and mix in rice. Add chopped parsley to taste. Add salt to taste and a squeeze of lemon and its ready. If too dry add more water. As the rice has been pre-cooked, you and serve this as soon as the other ingredients are cooked.

With prep time takes about 1/2 an hour.

If you need new mex chillies, then you can visit our on-line store
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