This recipe won the 1996 Catfish Institute’s Restaurant Award, which is given to ten restaurants nationwide.
Directions
- HEATÂ oil in heavy-bottomed pot or Dutch oven over medium-high heat. Add onion, bell pepper, celery and garlic; cook, stirring often, for 10 to 15 minutes.
- ADDÂ tomatoes with juice, thyme, oregano, black and white pepper and basil; cook, stirring often, for 5 to 10 minutes, breaking up tomatoes with spoon.
- ADDÂ fish stock and bring to boil; reduce heat to maintain gentle simmer, place lid slightly askew on top of pot, and cook for 45 minutes to 1 hour.
- ADDÂ rice and let simmer, stirring occasionally, for 25 to 30 minutes longer or until rice is tender and has absorbed most of stock (if jambalaya is soupy, continue cooking until fairly thick).
- STIRÂ in seafood and let cook for 5 to 10 minutes or just until seafood is cooked through to center. Taste and adjust seasonings.
- SERVEÂ in bowls, topped with cheese and green onions, if using.