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Captain's Jambalaya

4.7
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PREP TIME
25 min
COOKING TIME
90 min
TOTAL TIME
115 min
SERVINGS
8 servings
Dinner Southern
Captain's Jambalaya
Ingredients
  • 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
Instructions
1
Heat a large saucepan over medium heat and melt the butter, allowing it to fully incorporate. Next, combine the flour and whisk vigorously for 2-3 minutes, resulting in a smooth, thick paste-like consistency.
2
Add the file powder, garlic, green onions, onions, and green bell pepper to the roux mixture. Continue cooking and stirring until all the ingredients are tender and well combined, approximately 10 minutes.
3
Introduce the tomatoes into the mixture, blending them seamlessly. Season with black pepper, cayenne pepper, allspice, cloves, salt, and bay leaf. Allow the flavors to meld together by cooking and stirring occasionally for 10-15 minutes.
4
Gradually pour in the mushroom broth, ensuring it covers all ingredients evenly. Then, incorporate the rice into the mixture. If necessary, adjust the amount of broth to achieve the desired consistency. Bring the mixture to a boil and then add the snapper, covering it with a lid. Reduce heat and let simmer for 1 hour or until the rice is tender.