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Sustainable Super Bowl recipe: Jambalaya
February 2, 2010 · Posted by Big Green Boulder in food
Want to whip up a Super Bowl meal in the spirit of New Orleans? Try out this recipe from Boulder’s Jax Fish House for Jambalaya, which uses sustainable fish and wild-caught U.S. shrimp.
Jax Fish House Jambalaya
- 1 3 1/2 pound chicken, cut into pieces and roasted
- 2 andouille sausages, cut in half lengthwise and grilled
- 16 shrimp, size 26/30 peeled, deveined and sauteed
- 8 ounces mild, white fish, such as catfish, sautéed cheaper fish)
- Oil for sweating vegetables
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 stalk celery, diced
- 1 tablespoon garlic, chopped
- 1 tablespoon shallot, chopped
- 1 12-ounce can chopped tomatoes
- 1/2 teaspoon cayenne
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 tablespoon red chili flakes
- 11/2 teaspoon fennel seeds
- 1/2 teaspoon fennel powder
- 6 cups fish, chicken, or vegetable stock
- 3 cups white rice (long grain)
- Salt to taste
Directions: Sweat onions and peppers in oil. Add garlic and shallots and cook two minutes. Add spices and cook two minutes. Add canned tomatoes and stock. Bring to a boil. Add rice and bring to a simmer. Cover and cook until rice is done, about 25 minutes. Serve with proteins.
Source: Jax Fish House
Read more at DailyCamera.com or check out Monterey Bay Aquarium’s full guide to sustainable seafood.
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[...] Continuing the point above, small plates and appetizers are the standard, but there are certainly healthier and more sustainable options than the ubiquitous chicken wings. Â Some great vegetarian ideas that I’ve found are sweet potato fries, vegetarian chili, and even a sustainable jambalaya [...]