Burbot Jambalya

[SNAPFisher]

Since I'm inside on a cold weekend decided to take out some sausage and the 2nd half of a nice 8 lb burbot I caught a few weeks ago.  I was thinking that burbot being firm, especially after being frozen, would hold up in a boiling hot Jambalya.  The back pieces were an inch thick so it cut very nicely:

Sausage and burbot


Ready to go with some garlic bread.   Corn bread would be better but have to make do.


Threw a little extra hot sauce in and delicious!  It was a bought soup base, I did not make this from scratch but is a good base I've used before.  Burbot is awesome for dishes like this, in my humble opinion.  Just what the Dr ordered on a day with over -30 wind chill.

[jpohlic]

Nice!!!

[Shotgun]

Very nice  what base did you use and where do you get it?

SHOTGUN

[SNAPFisher]

Very nice  what base did you use and where do you get it?

SHOTGUN

I buy it in the US at the Word Marketplace but I'm sure you can order it:
https://www.worldmarket.com/product/market-classicsreg-spicy-jambalaya-mix.do

As an option, sometimes they have it at Sunterra or can get it ordered for you. 

It is packaged and there are others but I'm particular to this one.  Add the sausage when it says on the package.  For fish or shrimp I wait until the final 10 minutes to not overcook.

Often my brother-in-law gets me precooked and seasoned crawdads.  We pick them out of the shells and set aside.  We then use the shells, head and all, and boil it in the soup mix in a strainer.  Lift it out at the end of the boil cycle....my god...the flavor and heat you get then is just plain awesome!

[Shotgun]

Thanks, now that I am thinking about it I have a good friend who lives in Alabama so off an email goes to him.

[TylerThomson]

Man that looks good.