Red Snapper Jambalaya

    Red Snapper Jambalaya


    30 people made this

    File powder, which is sassafras, is used as a thickening agent in this stew but if you can't find it it's fine without.

    Serves: 8 

    • 2 tablespoons unsalted butter
    • 2 tablespoons plain flour
    • 2 teaspoons file powder (optional)
    • 3 cloves garlic, peeled and minced
    • 2 spring onions, chopped
    • 2 large sweet onions, chopped
    • 1 large green capsicum, chopped
    • 3 large tomatoes, peeled and chopped
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon cayenne pepper
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground cloves
    • 1 teaspoon salt
    • 1 bay leaf
    • 2 cups (500ml) mushroom stock
    • 1 1/2 cups uncooked brown rice
    • 500g red snapper fillets, cut into 5cm pieces

    Preparation:25min  ›  Cook:1hour30min  ›  Ready in:1hour55min 

    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.
    2. Stir file powder, garlic, spring onions, onions and green capsicum 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.
    3. Pour in mushroom stock and mix in rice. Increase amount of stock 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.

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