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The Captain's Famous Jambalaya

SUBMITTED BY: RKOZEL

"This jambalaya may have been a few places since the bayou, but it's a thick, rich dish that everyone will love! I've experimented with many types of seafood in this recipe, and the flavor and consistency of snapper works the best. Serve with French bread and hot red pepper sauce!"
RECIPE RATING:
The reviewer gave this recipe 20 stars. This recipe average a 4.7 star rating.
Read Reviews (17)
PREP TIME  25 Min
COOK TIME  1 Hr 30 Min
READY IN  1 Hr 55 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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
  • 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 mushroom broth
  • 1 1/2 cups uncooked brown rice
  • 1 pound red snapper fillets, cut into 2 inch pieces

DIRECTIONS

  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, green onions, onions and green bell pepper 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 broth, and mix in rice. Increase amount of broth 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.

FOOTNOTE

  • File powder is a seasoning made from the ground, dried leaves of the sassafras tree. It's an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2005 by NIRTAK99
My husband claims this is the best jambalaya I've ever made (and I've made a few). We love... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2007 by Jake
This recipe was very easy to make. It is pretty spicy, but I enjoy it that way. The snapper... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2007 by staci mc
Since I dont know what the heck file powder is I didnt use it but I guess it didnt really need... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2008 by Sherri
This was a hit with my family, I used the snapper as called for and it was great. I didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2002 by MOTTS
This dish is fantastic! The flavors are warm and spicy, especially yummy when you add Tabasco... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2008 by Sylvia S.
Made this last night after searching the site for a red snapper recipe. Using a half recipe... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2008 by LAMBROSK
I made this recipe with high expectations because of it's five star rating. I was making a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2008 by leaguecitymom
Sorry Captain, but us Texans like it H-O-T! Lol! Although not hot enough for a Gulfcoast... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 5, 2004 by Aislynn
I did not have all the ingredients handy, so I had to improvise. I used plain ground beef,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2003 by FERRYDUST