• 1.5-2 spicy italian sausage, 1.5" diameter, cut into 1/3 inch slices (can substitute chorizo or andouille, as long as it's spicy)
  • 2 sticks celery, sliced at ~1/8 inch
  • 3/4 cup chicken stock
  • 7 ~1.8" potatoes, quartered
  • 1.5 cup precooked and buttered rice, jasmine or similar
  • 1.3 cup baked beans
  • 0.5 lb sea bass (substitute catfish or swordfish), marinated 1hr in apple cider vinegar + balsamic vinegar, 1.4 tbsp miso paste, 2 cloves garlic, 1 shallot, 1 tbsp salt, 1 tbsp lemon juice (don't lose any seeds)
  • 10 completely peeled medium-sized shrimp (make sure the tail meat stays on)
  • 1.5 cup tomato puree
  • 1.5 feet of large green onion stalk, sliced into 1/3 inch slices widthwise, and then sliced once down the middle
  • 3 tbsp salt
  • 1 tbsp cilantro, dry or fresh
  • 4 tbsp hot sauce (I used Tabasco - shouldn't use ones with preservatives)
  • 1.5 cups of water + water for boiling potatoes


  1. Prepare marinade as instructed 1hr in advance.
  2. Add potatoes to boiling water with 2 tbsp salt, in very large pot. Wait until half the way till mushiness. Strain water out of pot, and immediately add 1.5 cups of water.
  3. Add peeled shrimp, cilantro, chicken stock, celery, green onions, tomato puree, beans, and rice to broth. Stir constantly for rest of recipe - broth should consistently be at a low boil.
  4. Strain sea bass marinade, but do not discard solid parts. Manually rip sea bass into bite-sized chunks. Add solid parts of the marinade to broth.
  5. Add sausage to broth. Wait until sausage is cooked (about 3-4 minutes). Add hot sauce halfway through.
  6. Add remainder of salt to broth.
  7. Turn off heat, cool, and serve. Probably goes well with small amounts of ciabatta or other Italian bread or French bread, although the rice and potatoes are very carby on their own.

This is amazingly good. I'm eating it right now. Perfect blend of everything. I guess this is like a paella, jambalaya, or something like that. The rice and the potatoes should pick up all the flavor from everything else - when it's finished, it should have a thick consistency with a rich taste in the broth.

I had everything except the rice and beans in my fridge and freezer (I went to a Spanish restaurant and bought precooked rice and beans, and am fairly certain the cooked white Spanish rice was mixed with a tab of butter) - and I don't recommend omitting any ingredients if possible.

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