| 1 12 lb Pacific albacore steaks | | 1 tbl butter | | 1/4 tsp dried thyme - (rounded) | | 1/8 tsp cayenne pepper | | 1 tbl minced garlic | | 1/4 cup chopped green onion | | 1/4 cup cubed smoked ham or smoked sausage | | 1 can whole tomatoes - (28 oz) drained, chopped | | 1/4 cup coarsely-chopped green pepper | | Salt to taste | | Freshly-ground black pepper to taste | | 1/4 cup dry white wine | | 1 tbl chopped parsley | | 1 1/2 tbl lemon juice |
| | Rinse albacore with cold water; pat dry with paper towels. Cut albacore into 1-inch cubes. | | In large non-stick skillet , melt butter . Add garlic and onion ; saute until tender but not browned. Stir in tomatoes , wine , lemon juice, thyme and cayenne . Mix well. | | Add albacore, green pepper and ham . Bring to simmer. Cover and braise 4 to 5 minutes. Do not overcook! Albacore should be pink in center when removed from heat. | | Season with salt and pepper to taste. Sprinkle with parsley . Serve over cooked rice. | | This recipe yields 4 servings. | | Comments: Jambalaya , the classic Cajun one-dish meal, is a spicy combination of rice and tomatoes flavored with meat, poultry or seafood. According to the Acadian Dictionary, the word Jambalaya" comes from the French word "jambon" (meaning ham) and the African "ya" (meaning rice). Mild and firm |
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