Jazzy Cajun Fish over a Bed of Yellow Rice

Next month we have three different festivals up in the Gold Rush country of California. These events are all on the same day. It’s going to be hard to pick just one.

The first is in a sleepy little town called Angel’s Camp. There are two big annual events in  Angel’s Camp. The first draws a big crowd from all over the world. It’s the Frog Jumping Jubilee made famous by a writer who lived not far away. His name was Samuel Clements, but most folks know him by his pen name, Mark Twain. The second event for Angel’s Camp comes in October. It’s The Mark Twain Wild West Days. Not nearly the draw of the Frog Jumping, but still a hoot. You’ve never seen so much flag waiving and dirty laundry in one place.

Just eight miles up the road that same day the town of Murphys is getting into the Halloween Spirit with their Witch Walk. You have shopping and walking and eating during the day, followed by some live music and bewitching fun after the sun goes down. And of course there are prizes to the best hat, the best broom and so forth. Again, a hoot.

Another fifty miles further north is the town of Plymouth. Now theirs is a nighttime event with Jazz Music, Voodoo Magic and Cajun Cooking. The only thing missing from this wild night is New Orleans!

Yeah, I’m gearing up for one heck of a Saturday in October. Nothing like a Cajun Fish Supper to put me in the mood.

Cajun Fish over a Bed of Yellow Rice
4 cups Zatarain’s Yellow Rice, cooked
1 small Green Pepper, diced
1 tablespoon Vegetable Oil
1/2 teaspoon dried Oregano leaves, crushed
1 can Condensed Tomato Soup
1/3 cup Water
1 pinch Garlic Powder
1 pinch Black Pepper
1 pinch Cayenne Pepper
1 lb White Fish (cod or halibut)

Make Yellow Rice according to package directions. Keep warm until ready to serve.

Stem and core pepper. Dice into small pices and set aside.

Heat oil in a large skillet over medium heat. Add green peppers. Crush the oregano leaves in the palm of your hand and sprinkle over the pepper. Cook, stirring frequently, until the peppers are tender-crisp, about 5 minutes.

Add the soup, water, garlic powder, black pepper and red pepper to the skillet. Bring mixture to a boil.

Add the fish fillets to the skillet. Reduce heat to low, cover and cook for about 5 minutes or until fish is flakey when tested with a fork.

Serve fish on a bed of rice with sauce from the pan spooned over the fillets.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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