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The Captain's Famous Jambalaya
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Savor this tantalizing Snapper Jambalaya - a rich and hearty dish that's sure to delight! Pair with crusty French bread and zesty red pepper sauce for a mouthwatering experience.
Ingredients:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 teaspoons file powder
  • 3 cloves garlic, peeled and minced
  • 2 green onions, chopped
  • 2 large sweet onions, chopped
  • 1 large green bell pepper, chopped
  • 3 large tomatoes, peeled and chopped
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon cayenne pepper
  • 0.25 teaspoon ground allspice
  • 0.25 teaspoon ground cloves
  • 2 cups mushroom broth
  • 1.5 cups uncooked brown rice
  • 1 pound red snapper fillets, cut into 2 inch pieces
Instructions:
  • In a large saucepan over medium heat, melt butter until sizzling. Add flour and whisk continuously for 2 to 3 minutes, creating a luxurious and thick paste known as a roux.
  • Add file powder, garlic, green onions, onions, and green bell pepper to the roux. Sauté until tender, around 10 minutes. Mix in tomatoes. Season with black pepper, cayenne pepper, allspice, cloves, salt, and bay leaf. Stir occasionally until well combined, for 10 to 15 minutes.
  • Pour the savory mushroom broth into the pot and stir in the rice, ensuring it is fully submerged. Add more broth if needed to cover all the ingredients. Bring everything to a lively boil, then gently fold in the delicate snapper. Cover the pot, lower the heat, and let it simmer for about an hour, or until the rice reaches the perfect tender consistency.

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