Spicy Seafood Jambalaya

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 slices bacon, chopped
• 1 small red capsicum, seeded and cut into 2 cm pieces
• 2 cloves garlic, chopped
• 1 pinch dried thyme
• 1 1/2 tablespoons cajun seasoning
• 1 teaspoon cayenne pepper
• 1 1/2 cups long grain rice
• 2 tablespoons tomato paste
• 1 (425 g) can chopped tomatoes
• 1 1/2 cups chicken stock
• 1 cup dry white wine
• 500 g medium green shrimp, peeled and deveined tails intact
• 500 g mussels, scrubbed and beards removed
• 250 g fish fillets, cubed
• 1/2 cup coriander leaves
• sea salt
• pepper

1. Heat the olive oil in a large flame proof pan with a lid.
2. Saute onion, bacon, capsicum and garlic for 5 minutes or until soft.
3. Stir in thyme, cayenne pepper, spice mix.
4. Cook for 2 minutes then add the rice.
5. Add the tomato paste, tomatoes, chicken stock and wine and bring to the boil.
6. Reduce heat, cover and simmer for 10-15 minutes or until rice is just tender and liquid has been absorbed.
7. Add the shrimps, mussels, fish and cook covered for further 3 minutes until seafood is cooked through and mussels have opened.
8. (Discard any that have not opened).
9. Stir in the coriander, season to taste and serve immediately.

olive oil, yellow onion, bacon, red, garlic, thyme, cajun seasoning, cayenne pepper, long grain rice, tomato paste, tomatoes, chicken stock, white wine, fish, coriander leaves, salt, pepper

Taken from www.food.com/recipe/spicy-seafood-jambalaya-36682 (may not work)