Spicy Seafood Jambalaya
- Cooking time: Less than 60 minutes
- Serves: 4
- Type: Seafood
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 2 rashers of bacon, chopped
- 1 small red capsicum, seeded and cut into 2 cm pieces
- 2 cloves of garlic, chopped
- 1 pinch of dried thyme
- 1 ½ tablespoons cajun spice mix
- 1 teaspoon cayenne pepper
- 1 ½ cups long grain rice
- 2 tablespoons tomato paste
- 1 x 425g can chopped tomatoes
- 1 ½ cups chicken stock
- 1 cup dry white wine
- 500g med green prawns, peeled and deveined tails intact
- 500g mussels, scrubbed and beards removed
- 250g fish fillets, cubed
- ½ cup coriander leaves
- sea salt and pepper
Preparation method
Heat the olive oil in a large flame proof pan with a lid. Sauté onion, bacon, capsicum and garlic for 5 minutes or until soft.Stir in thyme, cayenne pepper, and spice mix. Cook for 2 minutes then add the rice. Add the tomato paste, tomatoes, chicken stock and wine and bring to the boil. Reduce heat, cover and simmer for 15- 20 minutes or until rice is just tender and liquid has been absorbed.
Add the prawns, mussels, fish and cook covered for a further 3 minutes until seafood is cooked through and mussels have opened. (Discard any that have not opened). Stir in the coriander, season to taste and serve immediately.
Incoming search terms:
- spicy seafood jambalaya
