The Captain's Famous Jambalaya

This jambalaya may have been a few places since the bayou, but it's a thick, rich dish that everyone will love! I've experimented with many types of seafood in this recipe, and the flavor and consistency of snapper works the best. Serve with French bread and hot red pepper sauce!

• Preparation Time: 25 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 55 mins
• Calories: 302 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cloves
• 2 tablespoons unsalted butter
• 1 bay leaf
• 2 green onions, chopped
• ½ teaspoon cayenne pepper
• 1 large green bell pepper, chopped
• 1 ½ cups uncooked brown rice
• 3 cloves garlic, peeled and minced
• ½ teaspoon black pepper
• 2 large sweet onions, chopped
• 2 teaspoons file powder
• 3 large tomatoes, peeled and chopped
• 2 cups mushroom broth
• 1 pound red snapper fillets, cut into 2 inch pieces

Recipe Instructions

Step 1

In a large saucepan over medium heat, melt butter. Mix in flour, and whisk constantly 2 to 3 minutes, until a thick paste-like roux has formed.

Step 2

Stir file powder, garlic, green onions, onions and green bell pepper into the roux. Cook and stir until tender, about 10 minutes. Stir tomatoes into the mixture. Season mixture with black pepper, cayenne pepper, allspice, cloves, salt and bay leaf. Cook, stirring occasionally, until the mixture is well blended, 10 to 15 minutes.

Step 3

Pour in mushroom broth, and mix in rice. Increase amount of broth to cover all ingredients, if necessary. Bring to a boil, and mix in snapper. Cover, reduce heat, and simmer 1 hour, or until rice is tender.