Today I made walleye jambalaya to demo in the store. This dish goes great with corn bread or any crusty bread. The recipe is just a guideline to me–please feel free to add and change to your liking.

Walleye Jambalaya
1 large onion diced (about 2 cups)
1 c celery ( diced)
1 c carrots ( diced)
1 green pepper (diced)
1 red pepper( diced)
1 4 oz can diced green chiles
1 14 oz can fire roasted diced tomatoes
14-16 oz andouille sausage
1 46 oz can tomato juice
1 cup white uncooked rice
Seasoning to taste (cumin, garlic, chili powder, crushed red pepper, salt, pepper and paprika)
2-3 pounds walleye, diced

Method 
Start by sauteing your veggies,
Add tomatoes, green chiles, seasoning and tomato juice.
Add rice and simmer till rice is cooked.
Add fresh diced walleye.
Garnish with parsley.

Everyone wants to know the secret to Chris’ jambalaya and now he’s sharing the recipe!

Tight lines, Chef Chris

Webmaster note: Chef Chris is working on his own cookbook. He’s one of our fishing guides here at Stone Harbor, so we’re betting that there will be a lot of good fish recipes in that book, including this one. 

We didn’t get a picture of the jambalaya because we were too busy eating–this is the best jambalaya ever!