30m
PREP TIME
50m
COOK TIME
15
INGREDIENTS
30m
PREP TIME
50m
COOK TIME
15
INGREDIENTS
Ingredients 12 Servings
- 1 package (8 ounces) Zatarain's® Jambalaya Rice Mix
- 1 cup flour
- 1 cup oil
- 1 large white onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 cup chopped celery
- 2 tablespoons fresh minced garlic
- 4 cups chicken broth
- 2 cans (6 ounces each) diced tomatoes and chilies, such as Rotel®
- 1 can (10 1/2 ounces) cream of celery soup
- 2 tablespoons Worcestershire sauce
- 3 McCormick® Bay Leaves
- 1 lemon, thinly sliced crosswise
-
2
pounds
redfish fillets
![substitution]( "substitution")
Substitutions available
- halibut fillets
INSTRUCTIONS
- 1 Prepare Jambalaya Mix as directed on package, omitting sausage.
- 2 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.
- 3 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.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
