SEAFOOD JAMBALAYA


Ingredients:

1/4 cup + 2 tbsp DARI CRÈME CLASSIC
1 tbsp minced garlic
1/4 kg shrimp, peeled
1/4 kg fish fillet, cut into 1-inch cubes
1/4 kg squid, sliced into rings
1 pc medium onion, chopped
2 pc red bell peppers, chopped
1-3/4 cups chunky tomato sauce
1 cup uncooked long grain rice
4 cups seafood stock
1/4 tsp ground ginger
pinch paprika
1/2 tsp dried thyme
1/2 tsp cayenne pepper
1 tsp iodized fine salt
1/2 tsp pepper

Procedure:

  1. Melt 1/4 cup margarine in a deep saucepan. Sauté garlic and seafood. Transfer to a bowl and set aside.
  2. Melt remaining margarine then add onion and bell peppers. Cook until tender.
  3. Add tomato sauce. Mix well and allow to simmer. Add rice and mix well. Add seafood stock slowly, while continuously stirring. Allow to boil then let simmer over low heat. Season with ginger, paprika, thyme, cayenne, salt and pepper. Cover and continue cooking until rice is tender.
  4.  Add half of seafood mixture and mix well. Arrange on a platter and top with remaining seafood.

Makes 3 to 4 servings.

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