SEAFOOD JAMBALAYA

SEAFOOD JAMBALAYA

Serves 4
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Ingredients
1/4 cup + 2 tbsp DARI CREME
1 tbsp minced garlic
1/4 kilo fish fillet, cut into 1-inch cubes
1/4 kilo shrimps, peeled
1/4 kilo squid, sliced into rings
1 piece medium onion, chopped
2 pieces chopped red bell pepper
1 3/4 cup chunky tomato sauce
2 tbsp all purpose flour
1 cup uncooked long grain rice
4 cups seafood stock
1/4 tsp ground ginger
pinch of paprika
1/2 tsp dried thyme
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper

Procedure


Melt 1/4 cup margarine in a deep saucepan. Saute garlic and seafoods. Transfer to a bowl and set aside. Melt another 2 tablespoons of margarine. Add onions and bell peppers. Cook until softened.

Add tomato sauce. Mix well and allow to simmer. Add rice and mix well. Add seafood stock slowly while stirring. Allow to boil then let simmer over low heat. Season with ginger, paprika, thyme, cayenne salt and pepper. Continue cooking until rice is tender.

Add half of the seafood mixture and mix well. Arrange on a platter then top with the rest of the seafood mixture.