Sustainable Super Bowl recipe: Jambalaya

February 2, 2010 · Posted by 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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One Response to “Sustainable Super Bowl recipe: Jambalaya”

  1. [...] 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.  Some great vegetarian ideas that I’ve found are sweet potato fries, vegetarian chili, and even a sustainable jambalaya [...]