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Seafood Jambalaya


2 slices bacon
1 can (16 ozs.) Tomatoes, undrained, cut up
1 pouch Campbell's onion soup and recipe mix
2 cups water
1 medium bay leaf
1/2 teaspoon hot pepper sauce
1 cup regular rice, uncooked
1-1/2 lbs. Fish or seafood (firm white fish cut into chunks, scallops of shelled shrimp)
1 medium green pepper, diced

In 10-inch skillet over medium heat, cook bacon until crisp. Remove to paper towels to drain. Crumble; set aside. Spoon off drippings.

In skillet, combine tomatoes, soup mix, water, bay leaf and hot pepper sauce. Heat to boiling. Stir in rice. Reduce heat to low. Cover; simmer 20 minutes, stirring occasionally.

Add fish and green pepper. Cover; cook 12 minutes or until fish flakes easily with ford or seafood is done. Remove bay leaf. Top with reserved bacon.

Makes 6 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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