Seafood is one of the healthiest protein sources in the world, so it's only natural we'd look for ways to help our readers add more to their diets. This seafood jambalaya recipe proves that fish and shellfish have so much more to offer than a bland slab or small morsel on your plate. Together with well-seasoned smoked sausage, shrimp, onion, celery, bell peppers, garlic, and a few other common ingredients, the sablefish (black cod) really shines, lending it's rich flavor and pleasing texture to the playground of this meal. You'll be tempted to lick your bowl and go back for seconds of this fish sausage recipe. And that's okay! Since this is a fairly healthy meal, there's no reason you shouldn't have more.
Jambalaya may look and sound fancy, but it's truly a simple dish to prepare. In fact, traditional Cajun jambalaya preparation was as simple as tossing everything in one pot and walking away! This recipe is just a little more involved than that, but definitely not difficult. A great bonus to this recipe is that while it's a simple one for beginners to master, more advanced cooks will love the ease of adjustment and the variety of ways they can make it their own. New flavors, new ingredients, and lots of room for experimentation await you.
This recipe can be switched up, flipped around, mixed up, and adjusted in so many ways, it would take us days to go over all the possibilities. But here's a few ideas to help. For lower fat, reduce or omit the sausage, and you can cook the onion, celery, and bell peppers in olive oil instead of butter. For a lower carb option, reduce or omit the rice. More veggies are always a good thing, so if you happen to have any leftover veggies, add those, too. Jambalaya was originally a creative way to use up leftovers! To save time, money, and frustration, you can shop for many of these ingredients online and have them delivered. For example, buy frozen sablefish online today and we'll send enough for this meal plus many more. Since it's already frozen when it arrives, it's easy to use only as much as you need for each meal and save the rest for later.
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