Mixed Seafood Jambalaya
This is a tried and tested Slow Cooker Cookbook recipe by Catherine Atkinson, that I’ve adapted to cook on board. I suggest creating the tomato mixture at home in a slow cooker, then freezing it to take on the sail. When you are ready to use it aboard, heat the mixture in the large saucepan until it is simmering, then add the rice and fish.
Ingredients (serves 4)
(tomato mixture – can prepare in advance and freeze)
30ml / 2 tbsp oil
6 rashers smoked streaky bacon
1 onion, chopped
2 sticks celery. sliced
Half a ring of chorizo, halved lengthways and sliced
2 garlic cloves, crushed
10ml / 2 tsp cayenne pepper
2 bay leaves
5ml / 1 tsp dried oregano
2.5ml / 0.5 tsp dried thyme
tin of chopped tomatoes
750 ml boiling vegetable or fish stock
15ml / 1 tbsp tomato puree
(add on the day)
300g easy cook rice
100g firm white fish (e.g. cod, basa), skinned, boned and cubed
100g smoked fish (e.g. smoked haddock), skinned, boned and cubed
100g salmon, skinned, boned and cubed
150g cooked prawns
1 Heat the oil in a frying pan and cook the bacon over a medium-high heat for two minutes. Reduce the heat and add the onion, celery, chorizo and cook for a further 10 minutes until soft and beginning to turn brown.
2 Transfer the mixture to the ceramic cooking pot (if slow cooking in advance) or the largest pan on the boat (if cooking on the hob). Add the garlic, cayenne pepper, bay leaves, oregano, thyme, tomatoes, boiling stock and tomato puree. Stir to mix, then cover with the lid and cook for about one hour (slow cooker on high, hob on simmer).
(if preparing in advance you can cool and freeze at this point, then re-heat on the boat and continue from here…)
3 Sprinkle the rice over the tomato mixture, followed by the fish cubes. Season with salt and pepper and stir. Re-cover and cook for 45 minutes. checking frequently that it isn’t becomming too dry (add more stock or water if so). On the boat you may find you need to add heat, then turn off the flame and allow to stand for alternate five minute periods if you find the flame won’t turn down low enough for a slow simmer.
4 Add the prawns and stir, then continue simmering for a further 15 minutes, or until the fish and rice are tender and most of the liquid has been absorbed. Serve garnished with spring onions and prawns in their shells if you really want to impress your crew.
The great thing about this recipe is you can substitute any other fish and seafood that you can get hold of from local fishermen or even catch yourself.
If your crew crew like their jambalaya hotter, provide a bottle of Thai Sriracha sauce to pep it up – most supermarkets sell it.