Jambalaya des herbes with fish from How to Cook Everything Fast: A Better Way to Cook Great Food (page 381) by Mark Bittman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on October 28, 2018

    This was okay. I followed the directions exactly as written and it took an hour. Not fast by any means. We thought the texture was like risotto. It was very creamy, not what we were wanting with this dish. At the end of the cooking time, the celery was over cooked. I’d try this again but cook the rice separately, cook the vegetables separately, and cook the shrimp separately. Then I’d combine them and let the flavors meld for 5 minutes or so. Not only would it be faster, the vegetables would retain some crispness. On a high note, I calculated the calories— 245 per serving. Very healthy, lower calories dish.

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