Kosher Jambalaya Recipe 415

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KOSHER JAMBALAYA RECIPE - (4.1/5)



Kosher Jambalaya Recipe - (4.1/5) image

Provided by á-8952

Number Of Ingredients 20

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

Steps:

  • 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.

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