Can you use fish in jambalaya?

Question

How far in do you add it?

Answer 1

Louisiana Jambalaya

1/2 cup (1 stick) butter

2 red onions, chopped

5 green onions, chopped

1 large green bell pepper, chopped

4 garlic cloves, finely chopped

2 bay leaves

1 jalapeño chili, finely chopped with seeds

1 tablespoon Creole Seasoning

1/2 teaspoon ground cayenne pepper

1/2 teaspoon dried oregano, crumbled

2 tablespoons tomato paste

1 pound andouille sausage or hot Italian sausage, cut into 1/2-inch pieces

3/4 pound fish-haddock, mackerel etc, cut into 1/2-inch pieces

2 14 1/2-ounce cans chicken broth

1 16-ounce can plum tomatoes, diced, with liquid

3 cups long-grain rice

Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, fish, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve

Answer 2

Fish with Jambalaya...? it's not right if there's no fish in it.....!!!!!

and as for your second question it all depends on the fish you use some can be cooked for long periods and retain moisture and texture where others breakdown so quick it would just me a mushy mess......

in that sense add the fish to a near complete jambalaya and time it to cook the fish * size of cuts matters here* according to the variety, shellfish ie mussels and clams can be added earlier on to steam them better as for shrimp or other delicate fish add it last minute and pull it from the heat just before the fish looks cooked all the way* because it will continue to cook in the pan after leaving the heat*

the biggest mistake would be to overcook the fish and end up with mushy or rubber fish.......

keep that in mind and you can add fish to anything but here's another chef trick * the longer an oily fish is cooked the more FISHY it tastes* so keep it quick and simple and enjoy....  

Answer 3

Yep just make sure its a firm whitefish,  add it in near the end of cooking.  Fish doesn't take long to cook,  I'd put it in about the same time the crawfish go in.