Three-Alarm Spoonbill Jambalaya


  • 2 lbs. fresh spoonbill, cut into 1" chunks
  • 1 c. chopped onions
  • ½ c. chopped green pepper
  • ½ c. chopped red pepper
  • Lots of fresh parsley, chopped
  • 1 T. chopped fresh ginger
  • 16 oz. can skinless stewed tomatoes
  • Ground cayenne, white, black, and chili pepper to taste
  • ½ bulb chopped garlic
  • 4-6 fresh chiles
  • 4-6 servings cooked white rice


In a wok or large fry pan, stir-fry the green and red peppers in about a quarter cup of water over high heat with the garlic, onions and ginger.

Add everything else, except the fresh chiles and rice, and bring to a boil. Reduce heat, cover and simmer about 15 minutes or until the fish is done.

Serve over rice to soak up the alarm juice and garnish with fresh chiles. Serves 4-6.