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Jambalaya ...anytime!

Updated on March 8, 2015
Jambalaya by Kimberley Vico
Jambalaya by Kimberley Vico

Hello Everyone and Happy New Year to All in 2014!

I have a special recipe to share that was graciously given from a friend of a friend, Donna S, from her recipe book named "The Collection". This is an authentic Jambalaya recipe originally from New Orleans and was given by another lady who had the recipe in her family for several generations. Included in the original recipe was the nice little touch of "a glass of wine for the cook!

Now this recipe may not be typically vegetarian and certainly not vegan, but it does require the choice of white fish or shrimp. I prefer both; and should you need an alternative for shrimp, try prawns... I recommend the latter. The end result should look like this image provided.

All measurements here are approximations as the method of preparation was by "doing", not measuring.

  • Prep time: 45 min
  • Cook time: 45 min
  • Ready in: 1 hour 30 min
  • Yields: 10 Persons

Ingredients

  • Sliced Onions: X 3
  • Celery Chopped: 1/2 Cup
  • Flour: 2 Tbsp
  • Salt: 2 Tsp
  • Sugar: 5 Tsp
  • Crisp Dry White Wine: 1-2 Cups
  • (Don't forget the glass of wine for the Cook!)
  • Cooked Tomatoes including juice: 4 Cups
  • Chili Powder: 4 Tsp
  • Tabasco: Dash
  • Shrimp/Prawns: 1-2 lbs
  • (or half shrimp, half white fish)
  • Sole/Cod/Walleye

Instructions

  1. Cook onions and celery in butter until soft and golden, not browned
  2. Add flour, salt, sugar and stir well until blended.
  3. Gradually add wine and when thoroughly mixed, add tomatoes and juice.
  4. Add half the chill powder and tabasco.
  5. Lower heat and allow to simmer for at least an hour.
  6. Add the remaining chill powder to taste (you may want a little more).
  7. If using white fish, wash fish well. Cut into 2" fish pieces.
  8. As the fish requires a little more cooking time than the shrimp - add first, simmer about five minutes or until fish turns opaque, then add the shrimp.
  9. Heat through and serve with steamed rice.
  10. Serving Suggestions: With the Jambalaya and steamed rice, serve a large green and white salad, corn bread "hot from the oven" and a good bottle of white wine. Bon Appetite!

Bon Appetite

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Cook N Home 15 Piece Non stick Black Soft handle Cookware Set
Cook N Home 15 Piece Non stick Black Soft handle Cookware Set

It's always well advised to use your best cooking ware for any meal.

 

I always welcome Feedback...! Tell me when you had Jambalaya and how different was it from this recipe? Thank you for dropping by!

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