Redfish Jambalaya

 

  • 8 oz. Redfish fillet

  • ½ pound of favorite smoked sausage cut in small pieces

  • 4 yellow onions, chopped

  • 2 cloves garlic, chopped

  • 1/2 bell pepper, chopped

  • 1 stalk celery, chopped

  • 1/2 lb. margarine

  • One 10 oz. can ro-tel brand tomatoes (if available)

  • 4 oz. fresh mushrooms

  • salt and pepper to taste

Put all ingredients except redfish and smoked sausage into saucepan and cook until mixture starts to turn light brown. Season with salt and red pepper while mixture is cooking. Add redfish and sausage and cook 15 to 20 minutes longer. Mix with cooked rice freshly chopped onion tops. Serve hot.

Serves 6 to 8.

 

 

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