This recipe for Jambalaya is Kosher and serves a crowd so it is the perfect recipe to make at your next celebratory event or serve this at Sunday dinner. This recipe is filled with the rich, bold Creole and Cajun flavors of Louisiana and is filled with either chicken or beef andouille sausage and the firm-fleshed white fish of your choice. This recipe pairs best with a lightly dressed side salad or just serve this dish on its own, because this one-pot meal is hearty and filling enough to be served alone.
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 tablespoon minced garlic
- 6-ounces andouille sausage, (Beef, Chicken-found at Cosco sometimes) sliced
- 1 cup uncooked Jasmine long-grain white rice
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic salt
- 1 bay leaf
- 2 cups fat-free, less-sodium chicken broth
- 3/4 cup water
- 1 tablespoon tomato paste
- 1/2 teaspoon hot pepper sauce
- 2 medium diced tomatoes, undrained
- 0.5-pound Haddock, baccalau, cod, or other firm-fleshed white fish, chopped to small pieces (if using baccalau skip salt or it might get too salty)
- 2 tablespoons chopped fresh parsley
Preparation time 20mins
Cooking time 60mins
Adapted from keyingredient.com
Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 4 minutes or until vegetables are tender.
Add rice, paprika, black pepper, oregano, onion powder, thyme, garlic salt, and bay leaf; cook 2 minutes.
Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Add fish; mix fish in well with the rice; cook 12 minutes on low heat. Let stand 5 minutes. Discard bay leaf. Stir in parsley. Serve immediately.