MENU
 
 
 
 

  • Albacore Jambalaya

    0 votes
    Albacore Jambalaya
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 lb Pacific albacore steaks
    • 1 Tbsp. butter
    • 1/4 tsp dry thyme - (rounded)
    • 1/8 tsp cayenne pepper
    • 1 Tbsp. chopped garlic
    • 1/4 c. minced green onion
    • 1/4 c. cubed smoked ham or possibly smoked sausage
    • 1 can whole tomatoes - (28 ounce) liquid removed, minced
    • 1/4 c. coarsely-minced green pepper Salt to taste Freshly-grnd black pepper to taste
    • 1/4 c. dry white wine
    • 1 Tbsp. minced parsley
    • 1 1/2 Tbsp. lemon juice

    Directions

    1. Rinse albacore with cool water; pat dry with paper towels. Cut albacore into 1-inch cubes.
    2. In large non-stick skillet, heat butter. Add in garlic and onion; saute/fry till tender but not browned. Stir in tomatoes, wine, lemon juice, thyme and cayenne. Mix well.
    3. Add in albacore, green pepper and ham. Bring to simmer. Cover and braise 4 to 5 min. Don't overcook! Albacore should be pink in center when removed from heat.
    4. Season with salt and pepper to taste. Sprinkle with parsley. Serve over cooked rice.
    5. This recipe yields 4 servings.
    6. Comments: Jambalaya, the classic Cajun one-dish meal, is a spicy combination of rice and tomatoes flavored with meat, poultry or possibly 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 hard, Pacific albacore is an especially good choice for jambalaya, that can be served with a tossed salad and crusty French bread.

    Similar Recipes

    Leave a review or comment