The Captain's Famous Jambalaya

The Captain's Famous Jambalaya

24
RKOZEL 0

"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!"
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Ingredients

1 h 55 m servings 302 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 705 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

24
  1. 30 Ratings

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Most helpful positive review

My husband claims this is the best jambalaya I've ever made (and I've made a few). We love seafood, so I added shrimp and calamari. Have tried it with red snapper and tilapia, good with either, ...

Most helpful critical review

I made this recipe with high expectations because of it's five star rating. I was making a surprise birthday dinner for my boyfriend and was really excited to try this (because he makes an exce...

My husband claims this is the best jambalaya I've ever made (and I've made a few). We love seafood, so I added shrimp and calamari. Have tried it with red snapper and tilapia, good with either, ...

This recipe was very easy to make. It is pretty spicy, but I enjoy it that way. The snapper was great. I added about a pound of shrimp and some fresh s to the recipe, and it worked gr...

Since I dont know what the heck file powder is I didnt use it but I guess it didnt really need it because it was very tasty. I also used canned tomatoes and chicken broth. It was great, The only...

Made this last night after searching the site for a red snapper recipe. Using a half recipe with one andouille sausage added with the vegetables, I followed suggestions to add the fish chunks la...

I made this recipe with high expectations because of it's five star rating. I was making a surprise birthday dinner for my boyfriend and was really excited to try this (because he makes an exce...

This was a hit with my family, I used the snapper as called for and it was great. I didn't have the file spice and instead of mushroom stock used chicken stock that I had on hand, also didn't ha...

I added 1 cup water to the butter/flour mixture after it had formed the paste. I didn't add salt. At the end I also added about 10-15 pre cooked/peeled shrimp. The snapper was a great idea! It r...

Excellent dish! Takes some time, but is well worth it. Super filling, delicious and soul warming. TIP: pre-soak the brown rice overnight, and then drain before adding. This makes it much qui...

This dish is fantastic! The flavors are warm and spicy, especially yummy when you add Tabasco sauce. Whenever I eat it, I feel like I am visiting a Cajun restaurant down South. My mind wanders t...