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Southwest Jambalaya Recipe

A Southwest Jambalaya Recipe - 5 servings


1 head garlic

3 fresh Anaheim chilies

2 sweet yellow wax peppers

2 large red peppers

1 quart Chicken Stock

6 cloves garlic, sliced

1/2 fresh jalapeno pepper, seeded, steamed and chopped

1/2 teaspoon black pepper

1/2 teaspoon chili powder

1/4 teaspoon ground mace

1/8 teaspoon cayenne pepper

1/2 pound medium shrimps, shelled and deveined

1/2 pound halibut, cut into 2-inch cubes

2 tablespoons quick-cooking tapioca

2 cups cooked short-grain white rice

2 cups cooked rotelle, wagon-wheel or tube-type pasta


Wrap garlic head in foil and arrange chilies and yellow and red peppers in a roasting pan. Broil 2 inches from heat 15-30 minutes or until skins bubble and char on all sides. Remove chilies and peppers to a paper bag, close bag, let cool 15-20 minutes. If garlic head is still firm after broiling, bake in 400oF oven until it feels soft when pressed; set aside. When cool, pull off and discard stems, skin and seeds of broiled chilies and peppers. Cut into strips 1/4 inch wide.


In a medium stockpot, combine chicken stock, sliced garlic cloves and jalapeno pepper. Heat just to boiling (do not boil), reduce heat. Add black pepper, chili powder, mace and cayenne pepper, simmer 10 minutes. Return just to boiling, add skinned chilies and peppers, shrimps, halibut and tapioca. Reduce heat and cook 3-4 minutes or until shrimps are pink and halibut is just opaque.


Spoon 1/2 cup rice and 1/2 cup pasta into each soup bowl. Ladle jambalaya over top. Pull apart head of roasted garlic, Squeeze garlic from skin into the jambalaya.

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