The Captain's Famous Jambalaya Recipe - Allrecipes.com
  • READY IN ABOUT 2 hrs

The Captain's Famous Jambalaya

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 55 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 14, 2005

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, but snapper was better. Also put in a little turkey polska kielbasa.

 
Most Helpful Critical Review
Jun 01, 2008

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 excellent jambalaya himself). I followed the recipe to the tee and by the time the hour simmer had passed, there were no fish bites left. It had all dissolved into a pasty mess. Thank goodness I had bought sausage or it would have just been a rice dish. I was very sad :( and embarrassed to serve it.

 

30 Ratings

Oct 14, 2007

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 great. It was so good it made me want to slap my mama. Since she lives out of town, I slapped my mother in law instead.

 
Mar 21, 2007

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 other change I made was to place the snapper filets on the top at the end to sort of poach it since I was afraid it would over cook.

 
Sep 14, 2008

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 late in the cooking and also included about 8 large thawed shrimp cut into thirds. Had Jambalaya made by a friend years ago, but this was a first try by me -- and a keeper! Having the leftovers tonight, so it's really good. Thanks!

 
Feb 27, 2008

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 have brown rice so used Uncle Ben's long grain rice (just needs less time to cook than brown) Even with the changes this was delicious.

 
Jan 09, 2003

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 really holds up in this dish! A definate keeper. Thanks!

 
Sep 08, 2009

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 quicker to cook, and easier to manage the amount of liquid in the dish.

 

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Nutrition

  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 43.7 g
  • 14%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 17.5 g
  • 35%
  • Sodium
  • 705 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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