Jambalaya
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 links hot sausage
1 teaspoon basil
4 bay leaf
alt and pepper, to taste
2 cups fish or chicken stock
garlic, to taste
paprika, to taste
2 pounds grouper or a white fish
3 onion
1 green pepper
okra
16 ounces can whole tomatoes
16 ounces can tomato sauce
5 celery stalks
1 teaspoon thyme

Preparation

1 Brown sausage. blacken fish with pepper and paprika. Brown in hot skillet. Saute onion, celery, green pepper, garlic until limp. Add stock and tomato sauce, spices, vegetable and meats to crock pot or large stock pot; boil for 1 hour on low or crock pot until done.

About


Serve over cooked rice.