Salmon jambalaya recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Here’s a fun game–see if your guests can name all the heat sources of this amazing spicy Cajun seafood stew. Here’s your cheat sheet: Cayenne, ginger, garlic, chili powder.
Ready in: 45 mins
- 1 1/2 tablespoons olive oil
- 1 small onion, chopped
- 2 celery stalks, sliced
- 1 green bell pepper, sliced
- 2 garlic cloves, crushed
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 1/4 cups basmati rice
- 3 cups hot vegetable broth
- 1 cup canned chopped tomatoes
- 2 tablespoons minced fresh parsley
- 3 1/2 ounces large raw prawns, peeled
- 10 1/2 ounces salmon fillet, skin removed, cut into 1-inch cubes
- Hot sauce, to taste
- Salt and pepper, to taste
Prep: 15 mins | Cook: 30 mins
1. Pour oil into a Dutch oven and set over medium-high heat. Cook onion, celery, green pepper, garlic, ginger, cayenne pepper, chili powder, and rice in hot oil for about 5 minutes.
2. Stir in hot vegetable stock. Turn heat down to low. When sauce comes to a simmer, place a lid on the Dutch oven and cook for about 15 minutes.
3. Stir in tomatoes, parsley, prawns, and salmon. Replace the lid and cook for another 4 minutes or so to cook the prawns and salmon. Rice should be cooked at this point.
4. Season with hot sauce, salt, and pepper. Serve.
Reference: Salmon jambalaya recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.