Fish Jambalaya

Hi friends,

I'm writing to you from the Phoenix Public Library!!! Let's just say I have a new favorite (albeit nerdy) hang-out spot. I found more books than I could ever read in three weeks and have been engaged in conversation by some very fun and interesting locals. Who knew the library was a such a happening locale?!

Anyway, I digress. I've been working on a post about religion and social justice but I just found a million books on the topic and I'd like to read them before putting anything too ignorant out into the blogosphere. Instead, I'll share a recipe I tried and loved!

Fish Jambalaya
From $3 Low-Calorie Meals by Ellen Brown

Matthew made this one while I my sick self rested on the couch. :) He used an extra clove of garlic, brown rice (and increased cooking time), fresh tomatoes rather than canned, and some hot sauce. It turned out exceptionally well. Lots of flavor but not overly spicy. We chose tilapia as our white fish, but I suppose any could do. I highly, highly recommend this one.

Makes 6-servings. Total prep time 40 mins-1 hr.

2 tablespoons olive oil
1 large onion peeled and diced
3 garlic cloves peeled and minced
1 green bell pepper, seeds and ribs removed, and diced
2 celery ribs, rinsed, trimmed, and sliced
1 cup long-grain white rice
2 tablespoons paprika
2 teaspoons dried oregano
1 teaspoon dried thyme
1 3/4 cups chicken stock
1 14.5-oz can diced tomatoes, drained
1 bay leaf
1 pound thick white-fleshed fish fillets, rinsed and cut into 1-inch cubes
3/4 cup frozen peas, thawed
Salt and freshly ground pepper to taste

1. Heat oil in deep, covered skillet over medium-high heat. Add onion, garlic, green bell pepper, celery and rice. Cook, stirring frequently for 3 minutes, or until onion is translucent. Add paprika, oregano, and thyme, and cook for 1 minute, stirring constantly.
2. Stir stock, tomatoes, and bay leaf into skillet, and bring to a boil over medium-high heat. Cover the skillet, reduce the heat to low, and cook for 15 minutes, or until rice is almost tender. Stir in fish and peas, and cook for 5-7 minutes, or until fish is cooked through, and rice is tender and has absorbed all of liquid.
3. Remove and discard bay leaf, season to taste with salt and pepper, and serve immediately.

Hope you enjoy! I hope to write more often now that I have a new laptop! I'm looking forward to some good reading on liberation theology, feministy theory and white privilege. Also, look out for a post on a Food Stamp Challenge being undertaken by my fellowship field site, the Arizona Community Action Association. Check out our (still developing) blog and my post about the Challenge here: http://www.acaachallenge.wordpress.com/.

Grace and peace,

Marie