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Serves 4+
1 lb fish (cod,lingcod,halibut,rockfish) cut in small chunks
1 lb peeled, cleaned, deveined medium shrimp
1 lg green bell pepper chopped
1 med yellow onion chopped
1 or 2 stalks of celery sliced
1 lb smoked sausage sliced (smoked works better than Polish sausage)
2 cans diced tomatoes
1 cup uncooked raw rice
1 1/2 cup water
1 6 oz can tomato paste
2 cloves garlic minced
1 green onion sliced
2 tbsp butter or margarine
1 tbsp red pepper sauce(Louisiana Hot Sauce)
2 tsp chili powder
Melt butter or margarine in a large deep skillet. Add minced garlic and chopped onions and sauté until onions are clear, then add the smoked sausage.Add chili powder and cook until just beginning to brown.Add celery and green pepper,continue to cook until vegetables start to soften. Add tomatoes, water, tomato paste, hot sauce and rice. Reduce heat to low and allow to simmer for about 10 minutes covered. Add fish and shrimp, stir in, cover and continue to cook for another 20 minutes or until rice is cooked. Top with green onion slices and serve. Also, hot sauce may be increased or reduced based on the cook's taste for spiciness. Also minute Rice can be substituted by cooking the rest of the ingredients separately and preparing Minute Rice on the side and serving the Jambalaya over it
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