Seafood Jambalaya

4 servings

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Seafood Jambalaya Ingredients

1 tb Polyunsaturated oil	; sliced
1 Onion; chopped	150 g Frozen sweetcorn; (5oz)
300 g Easy-cook; long grain white	250 g Squid; cleaned and cut
; rice (10 oz)	; into rings (8oz)
450 ml Water; ( 3/4 pint)	125 g Peeled prawns; thawed if
1/4 ts Tabasco sauce	; (4oz)
1 Green pepper; de-seeded and	4 lg Shell on prawns; thawed if
; sliced	; to garnish
1/2 Red pepper; de-seeded and

Instructions for Seafood Jambalaya

Heat the oil in a large saucepan, add the onion and fry over a medium heat for 5 minutes or until soft. Add the rice and cook for 2 minutes. Add the water and Tabasco, cover, reduce the heat and simmer for 10 minutes. Add the peppers to the pan with the sweetcorn, squid and peeled prawns. Add a little more water, if necessary, re-cover and cook for 5 minutes. Transfer to a large warmed serving dish, garnish with the shell-on prawns and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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