Seafood Creole Jambalaya
I have FINALLY put this recipe onto paper. It's one that my husband and I will make a few times a year and we always love it. While many of our dishes are vegetarian, we also eat meat and fish. This comfort dish is my own twist on a traditional creole jambalaya. It is easy to make, and it's a complete meal filled with protein, fibre, antioxidants and omega 3 fatty acids. This dish is a great way to introduce more omega 3 rich fish into your diet.
2 tablespoons extra virgin olive oil
1/2 sweet onion, chopped
3 large cloves garlic, minced
2 stalk celery, diced
1 jalapeno pepper, de-seeded and chopped small
1 green and 1 yellow pepper, diced
3 spicy Italian sausages, cut into rounds (andouille or chorizo sausage also great)
12 large prawns, uncooked and peeled, cut in half
2 white fish filets (such as halibut or cod), cut into pieces
1 x 14 oz can of crushed tomatoes
1 cup dry whole grain rice (I use this wild rice blend by Nuworld)
2 cups chicken stock
1 teaspoon each, dried basil and oregano
1/2 teaspoon each garlic powder, smoked paprika, and thyme
1/8 teaspoon cayenne pepper
Salt and black pepper to taste
1) Heat the oil in a medium sized pot and saute the onion, garlic, celery, jalapeno, and bell peppers a few minutes.
2) Add the sausage and white fish and continue to saute another few minutes.
3) Add the tomatoes, rice, stock and seasoning and bring to a boil, stirring often. Once boiling, reduce heat to a simmer, put a lid on your pot and let simmer ~40 minutes, stirring occasionally. At the 20 minute mark, add the prawns.
4) Once the rice is fully cooked and the jambalaya is thick, it's ready to serve.
Makes 6 servings
Submitted by Brooke Bulloch, RD