Spicy Seafood Jambalaya

On Saturday, May 24th, 2014

  • Cooking time: Less than 60 minutes
  • Serves: 4
  • Type: Seafood


  • 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.

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