recipe pictures 44

Grandpa Gibby's Fish Camp

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  • 2 to 3 tablespoons olive oil
  • 1 pound long grain white rice
  • 8 ounces tomato sauce canned is fine
  • Salt to taste
  • Pepper to taste
  • Granulated garlic to taste
  • Season-All Seasoning to taste
  • 8 ounces Ro-tel diced tomatoes and green chiles
  • 1 1/4 pounds black drum skin off, cut into about 1-inch chunks
  • 1 pound Fresh 16/20 count gulf shrimp, peeled, deveined, and cut in half
  • 3/4 pound grated pepper Jack cheese


  • In a large skillet, heat the olive oil over medium high heat, add the rice and cook, stirring occasionally, for several minutes, until the rice becomes opaque. It will begin to brown.
  • Add the tomato sauce along with enough water to cover the rice and stir to combine.
  • Add the salt, pepper, garlic and Season-All Seasoning, along with the Ro-tel tomatoes and chiles, and cover the pan.
  • Cook for about 7 minutes, checking toward the end if more water is needed.
  • Stir in the fish and continue cooking for 3 to 5 minutes.
  • Add the shrimp and cook for another 3 to 5 minutes.
  • Turn the heat down to low and allow the rice to absorb any excess water. Taste the rice, and if it’s not quite tender, you may need to add a bit more water and allow it to cook a few more minutes.
  • Sprinkle the cheese evenly over the rice, place the lid back over top, and wait a few minutes, until the cheese melts.
  • Taste for seasoning, and add more as needed. Recipe can be halved.
  • Enjoy!!

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