Visit with New Orleans native Jordan Pollard as he makes one of his family’s favorite dishes using fish he caught himself—and a little help from Zatarain’s Jambalaya Mix. Use the recipe below to make Courtbouillon with any white, flaky fish. Recipe courtesy of Jordan Pollard.
Prepare Jambalaya Mix as directed on package, omitting sausage.
Meanwhile, mix flour and oil in large cast iron skillet. Cook on medium heat 30 minutes, stirring constantly until dark brown. Add onion, bell peppers, celery and garlic; cook and stir until onions are translucent and vegetables are tender-crisp.
Stir in chicken broth and tomatoes. Bring to a boil. Stir in soup, Worcestershire sauce and bay leaves. Add lemon slices; bring to light boil. Add fish; cook 10 minutes or until fish breaks apart slightly. Stir in cooked rice. Reduce heat and simmer 10 to 15 minutes or until mixture thickens slightly. Remove bay leaves before serving.
Test Kitchen Tip: For a spicy kick, add 2 teaspoons Zatarain’s® Creole Seasoning or more to desired taste.