Spicy Seafood Jambalaya

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 slices bacon, chopped
• 1 small red capsicum, seeded and cut into 2 cm pieces
• 2 cloves garlic, chopped
• 1 pinch dried thyme
• 1 1/2 tablespoons cajun seasoning
• 1 teaspoon cayenne pepper
• 1 1/2 cups long grain rice
• 2 tablespoons tomato paste

• 1 (425 g) can chopped tomatoes
• 1 1/2 cups chicken stock
• 1 cup dry white wine
• 500 g medium green shrimp, peeled and deveined tails intact
• 500 g mussels, scrubbed and beards removed
• 250 g fish fillets, cubed
• 1/2 cup coriander leaves
• sea salt
• pepper

Directions

1. 1

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

2. 2

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

3. 3

   Stir in thyme, cayenne pepper, spice mix.

4. 4

   Cook for 2 minutes then add the rice.

5. 5

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

6. 6

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

7. 7

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

8. 8

   (Discard any that have not opened).

9. 9

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