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Spicy Seafood Jambalaya

  • 45minutes
  • 768calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Chromium, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 yellow onion , chopped

  3. 2 slices bacon , chopped

  4. 1 small red capsicum , seeded and cut into 2 cm pieces

  5. 2 cloves garlic , chopped

  6. 1 pinch dried thyme

  7. 1 1/2 tablespoons cajun seasoning

  8. 1 teaspoon cayenne pepper

  9. 1 1/2 cups long grain rice

  10. 2 tablespoons tomato paste

  11. 1 (425 g) can chopped tomatoes

  12. 1 1/2 cups chicken stock

  13. 1 cup dry white wine

  14. 500 g medium green shrimp, peeled and deveined tails intact

  15. 500 g mussels , scrubbed and beards removed

  16. 250 g fish fillets, cubed

  17. 1/2 cup coriander leaves

  18. sea salt

  19. pepper

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large flame proof pan with a lid.

  2. Saute onion, bacon, capsicum and garlic for 5 minutes or until soft.

  3. Stir in thyme, cayenne pepper, spice mix.

  4. Cook for 2 minutes then add the rice.

  5. Add the tomato paste, tomatoes, chicken stock and wine and bring to the boil.

  6. Reduce heat, cover and simmer for 10-15 minutes or until rice is just tender and liquid has been absorbed.

  7. Add the shrimps, mussels, fish and cook covered for further 3 minutes until seafood is cooked through and mussels have opened.

  8. (Discard any that have not opened).

  9. Stir in the coriander, season to taste and serve immediately.

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