Jambalaya with Cod
Ayeeee! This traditional Louisiana favorite is the perfect match for Central Texas summer vegetables. Bell peppers, tomatoes, and okra are cooked together with succulent cod and a spice mix that is just a hint north of mild.
Servings
Produce
Cherry Tomato
5 2.5 oz
Garlic (Organic)
3 1.5 Clove
Green Bell Pepper (Organic)
5 2.5 oz
Jalapeno Pepper (Organic)
1 0.5 Whole
Emerald Okra
10 5 oz
Yellow Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
3 1.5 oz
Protein & more
Louisiana Long Grain Rice
1 0.5 cup
Cod
1 0.5 lb
Pantry items
Sea salt
1/2 0.25 teaspoon
Olive oil
2 1 teaspoon
Spice mix
Sweet paprika
1 0.5 teaspoon
Granulated Garlic
1 0.5 teaspoon
Granulated Onion
1 0.5 teaspoon
Dried oregano
1/2 0.25 teaspoon
Dried thyme
1/2 0.25 teaspoon
Black pepper
1/4 0.125 teaspoon
Cayenne powder
1/4 0.125 teaspoon
Prep ahead (optional)
a. ¼” dice yellow onion. b. Trim bell pepper stem and seeds; ½” dice. c. Peel carrots, ¼” coins or dice. d. Thinly slice or mince optional jalapeno. e. Cut okra into ½” pieces. f. Mince garlic.
Instructions
1
Cook the cod:
a. Chop cod into ½-1” pieces and season with ½ tsp salt.
b. In large sauté pan over medium high heat add 2 tsp olive oil. Add beef kielbasa (½”-thick slices). Cook until caramelized, about 2 minutes each side. Remove from pan and set aside until ready to add to jambalaya.
2
Cook jambalaya:
a. In same sauté pan add garlic (mince), yellow onion (¼” dice), bell pepper (trim stem and seeds, ¼”-½” dice), and carrots (peel, ¼”-thick coins or dice). Cook until onion is translucent, about 2-3 minutes.
b. Add okra (½” pieces), tomatoes (leave whole) and long grain white rice, Creole spice mix, ½ tsp salt and seared cod. Stir to combine and coat ingredients with spice mix.
c. Add 2 cups water (1 cup for 2-person portion). Stir to combine. Cover and cook at low simmer until rice is tender, about 18-20 minutes.
3
Serve:
a. Divide jambalaya among shallow bowls or plates.
b. Garnish with slivered jalapeno if desired, and dig in!
Chef's notes
If your fammily is not fond of fish, jambalaya will also often include sausages, shrimp or chicken.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX