Seafood Jambalaya Recipe
Spicy Seafood and Rice Dish

I love rice dishes - they're so easy to cook and this seafood jambalaya recipe is cooked in one pot - fantastic - served straight to the table and only one pot to wash up.

The combination of rice with seafood is great - it's spiced up with chilli powder, so if you like things hotter or milder, adjust how much you use - the 1/2 teaspoon will give you a strength that you should just be able to taste.

Seafood Jambalaya

2 tbspns olive oil
4 rashers bacon, chopped
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
12 oz (350g) white long grain rice
1 to 2 pints (570 - 1200ml) water/chicken stock
1/2 tspn chilli powder
1 green pepper, deseeded and chopped
14 oz (400g) canned plum tomatoes
1 tbspn tomato puree
8 oz (225g) mussels, cooked and shelled
4 oz (110g) diced cooked chicken
8 oz (225g) cooked peeled prawns (shrimp)
chopped parsley to garnish

Put the oil in a heavy based pan (with a lid) and fry the bacon until crisp.

Remove the bacon, add the onion and garlic clove and soften gently.

Add the rice and stir round to coat with the oil.

Add the water/stock, chilli powder, green pepper, tomatoes and tomato puree. Bring to the boil, turn the heat down, cover the pot and simmer for about 15 minutes - check the dish and if it looks like it's boiling dry, then add some more water/stock.

Start with about a pint, then add half a pint and keep checking.

Add the mussels, chicken and prawns. Cook for a further 5 minutes until the rice is tender.

Sprinkle fresh chopped parsley and serve.

A wonderfully easy jambalaya recipe.

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