Jambalaya

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 hot sausage links; 1 teaspoon basil; 4 bay leaf; pepper alt and, to taste; 2 cups fish stock; garlic to taste; paprika to taste; 2 pounds grouper or a white fish; 3 onion; 1 green pepper; 16 ounces tomatoes can whole; 16 ounces tomato sauce; 5 celery stalks; 1 teaspoon thyme

Eats Now Editorial Team · 107 kcal · Seafood

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Jambalaya – a delicious recipe with basil, bay leaf, pepper, fish stock, garlic, paprika. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 hot sausage links
1 teaspoon basil
4 bay leaf
pepper alt and, to taste
2 cups fish stock
garlic to taste
paprika to taste
2 pounds grouper or a white fish
3 onion
1 green pepper
16 ounces tomatoes can whole
16 ounces tomato sauce
5 celery stalks
1 teaspoon thyme

1
Brown sausage.
2
blacken fish with pepper and paprika.
3
Brown in hot skillet.
4
Saute onion, celery, green pepper, garlic until limp.
5
Add stock and tomato sauce, spices, vegetable and meats to crock pot or large stock pot; boil for 1 hour on low or crock pot until done.

107

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 hot sausage links, 1 teaspoon basil, 4 bay leaf, pepper alt and, to taste, and more.

Yes, Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
107 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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