The Posh Pescatarian: Seafood Jambalaya Recipe Video
Ingredients
| American shrimp | 1⁄2 Pound, deveined and tail left on | |
| Wild sockeye salmon | 1⁄2 Pound, cubed | |
| Seafood sausage/White fish | 1⁄2 Pound, slice | |
| Jasmine rice | 1 Cup (16 tbs), washed | |
| Vegetable broth | 1 Cup (16 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Canned tomatoes | 1 Can (10 oz), whole tomatoes hand crushed | |
| Celery | 1⁄2 Cup (8 tbs), chopped finely | |
| Bell peppers | 1⁄2 Cup (8 tbs), chopped finely | |
| Yellow onions | 1⁄2 Cup (8 tbs), chopped finely | |
| Green onions | 1⁄2 Cup (8 tbs), chopped finely | |
| Cayenne pepper | 1 Teaspoon | |
| Paprika powder | 1 Teaspoon | |
| Ground white pepper | 1 Teaspoon | |
| Herb de provence | 1 Teaspoon | |
| Garlic | 3 Clove (15 gm), crushed | |
| Sea salt | To Taste | |
| Oil | 3 Tablespoon | |
| Lemon wedges | 2 Medium, quartered (For garnish) |
Nutrition Facts
Serving size
Calories 383 Calories from Fat 133
% Daily Value*
Total Fat 15 g22.5%
Saturated Fat 2.2 g11%
Trans Fat 0 g
Cholesterol 100.9 mg33.6%
Sodium 390.2 mg16.3%
Total Carbohydrates 37 g12.3%
Dietary Fiber 3 g11.9%
Sugars 1.3 g
Protein 26 g51.7%
Vitamin A 34.3% Vitamin C 37.7%
Calcium 8.1% Iron 12.9%
*Based on a 2000 Calorie diet
Directions
1) Heat oil in a pan and brown the sausages on both sides. Place in a separate dish after browning.
2) In the same pan add the vegetables and spices and mix well.
3) Mix in the tomatoes after crushing by hand and mix well.
4) Add rice and mix well followed by the vegetable broth and water.
5) Add seafood gently and place a layer of foil over the pan.
6) Bake at 350 degrees for 25mins.
SERVING
7) Serve with lemon wedges
TIPS
For added flavor serve the Jambalaya topped off with some capsicum and cilantro.
Chef
