Albacore Jambalaya Recipe - Cooking Index
Albacore Jambalaya Recipe - Cooking Index
Jambalaya, the classic Cajun one-dish meal, is a spicy combination of rice and tomatoes flavored with meat, poultry or seafood. According to the Acadian Dictionary, the word "Jambalaya" comes from the French word "jambon" (meaning ham) and the African "ya" (meaning rice). Mild and firm, Pacific albacore is an especially good choice for jambalaya, which can be served with a tossed salad and crusty French bread.
Type: Fish| 1 1/2 lbs | 681g / 24oz | Pacific albacore steaks |
| 1 tablespoon | 15ml | Butter |
| 1/4 teaspoon | 1.3ml | Dried thyme - (rounded) |
| 1/8 teaspoon | 0.6ml | Cayenne pepper |
| 1 tablespoon | 15ml | Minced garlic |
| 1/4 cup | 15g / 0.5oz | Chopped green onion |
| 1/4 cup | 59ml | Cubed smoked ham or smoked sausage |
| 1 can | Whole tomatoes - (28 oz) - drained, chopped | |
| 1/4 cup | 36g / 1.3oz | Coarsely-chopped green pepper |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | 59ml | Dry white wine |
| 1 tablespoon | 15ml | Chopped parsley |
| 1 1/2 tablespoons | 22ml | Lemon juice |
Rinse albacore with cold water; pat dry with paper towels. Cut albacore into 1-inch cubes.
In large non-stick skillet, melt butter. Add garlic and onion; saute until tender but not browned. Stir in tomatoes, wine, lemon juice, thyme and cayenne. Mix well.
Add albacore, green pepper and ham. Bring to simmer. Cover and braise 4 to 5 minutes. Do not overcook! Albacore should be pink in center when removed from heat.
Season with salt and pepper to taste. Sprinkle with parsley. Serve over cooked rice.
Source:
"Western Fishboat Owners Association at http://www.wfoa-tuna.org"
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