West Cork Monkfish and Shrimp Jambalaya

A taste of the South – in more ways than one!


  • Seasoning mix (1/4 tsp Cayenne, 3/4 tsp white pepper, 1 tsp sea salt, 1/4 tsp thyme, 1/2 tsp rubbed sage, 1/4 tsp dried basil, 1/2 tsp black pepper)
  • 1 tblsp oil
  • 200g monkfish fillet
  • 200g raw medium shrimp
  • 100g dried sausage
  • 1 medium onion, diced
  • 1 bell pepper
  • 2 sticks of celery, diced
  • 120g diced fresh tomatoes
  • 120g tomato sauce
  • 200g long grain rice
  • 450ml chicken stock
  • 3 tblsp spring onion, green part
  • 1 tblsp Worcestershire sauce
  • 2 tblsp crushed garlic
  • 1 tblsp chopped parsley


  1. Mix together the onion, celery and bell pepper, all cut around the same size.
  2. In a large pan heat the oil over medium heat, add the cut sausage, and cook until it just starts to brown.
  3. Add half the diced vegetables; cook until the vegetables are tender.
  4. Add the diced tomatoes and cook for 1 minute.
  5. Add the tomato sauce and cook for another minute.
  6. Add the rice and cook for another 2 minutes, stirring constantly.
  7. Add the stock, the remaining vegetables, seasoning mix, Worcestershire sauce and the garlic.
  8. Taste the broth for seasoning, particularly salt.
  9. Add the monkfish, stir well and put the pot in the preheated oven.
  10. Bake uncovered for 20 minutes.
  11. After 25 minutes stir in the raw shrimp, parsley and 2 tbsp of the green onions. Place back in the oven for an additional 5 minutes, or until the shrimp are cooked through.
  12. Garnish with the remaining spring onion.


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