Jumbalaya

Name: Jumbalaya
Ingredients: 1 tablespoon chopped parsley; 8 oz (225 g) prawns, cooked and shelled (or crab or lobster); 8 oz (225 g) prawns, cooked and shelled (or crab or lobster); 14 oz (400 g) tin tomatoes; 1 large green pepper, pithed, deseeded and chopped; 1 bay leaf; Salt and pepper; 8 oz (225 g) prawns, cooked and shelled (or crab or lobster); 4 oz (110 g) cooked chicken, diced; 8 oz (225 g) clams or mussels, cooked and shelled; 8 oz (225 g) clams or mussels, cooked and shelled; 1 onion, chopped; 2stalks white celery, chopped; 1 tablespoon oil; 4 slices bacon, chopped; ¼ teaspoon chilli powder; Salt and pepper; 12 oz (350 g) long grained rice, washed and dried; 1 pint (570 ml) chicken stock

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

Ingredients

It’s One for the Money

1 tablespoon oil
4 slices bacon, chopped
1

Main course
Gluten-free
Spicy

Method

Two for the Show

Heat the oil in a large pan and fry the bacon until crisp. Dry on kitchen paper. Add the onion, celery and rice to the oil and cook for 3 or 4 minutes, until the oil has coated all the grains of rice. Pour in the stock, with the seasonings and bay leaf, cover the pan and simmer gently for 10 minutes or so. Now add the green pepper, the toma