Mixed Fish Jambalaya

My mother gave me this recipe. She can’t recall where it came from, but she made it for my father. A bit seafoodtime consuming to make, but worth the effort. You’ll have to estimate the quantities of seafood, as it depends on the fish and shellfish you prefer.

Serves 4

2 tbsp. oil                                                    4 oz. bacon, diced (I used more)
1 onion, sweet or red                                2 stalks celery, chopped
2 large garlic cloves, chopped                1 tsp. cayenne pepper
2 bay leaves                                                1 tsp. dried oregano
1/2 tsp. dried thyme                                4 tomatoes, skinned, chopped
2/3 c. tomato sauce                                 12 oz. long grain rice
2 c. fish stock (I use chicken broth)            salt, freshly ground pepper
Whatever fish, seafood you like, we like crab, prawns, white fish, scallops

Heat the oil in a large saucepan and fry the bacon until crisp.  Add onion and celery and stir until they begin to stick to the base of the pan.  Add the garlic, cayenne pepper, herbs, tomatoes, salt and pepper and mix well.  Stir in the tomato sauce, rice and stock and bring to a boil.  Gently stir in the fish and transfer to an ovenproof dish.  Cover tightly with foil and back in a preheated oven at 350 F for 20-30 minutes until rice is tender.  Stir in the prawns and heat through.  Serve sprinkled with spring onions.

Nutrition Facts

Calories 760
Total Fat 37g
Saturated Fat 10g
Cholesterol 57mg
Sodium 689mg
Carbohydrates 79g
Fiber 4g
Sugar 6g
Protein 25g

WW Points 17

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