Bangkok Jambalaya

Serves: 4
Total Calories: 516


8 cups water
1 1/4 cups wild rice
1 1/2 cups Tomato Puree
1 1/2 cups Red or Green Bell Pepper Puree (red recommended)
1 cup lemon grass stock or Chicken Stock
3/4 cup diced tomato
3/4 cup sliced onion
2 1/2 tablespoons Thai fish sauce
2 tablespoons finely chopped fresh lemon grass
1 tablespoon finely chopped garlic
2 tablespoons Tommy Tang's Thai seasoning
2 teaspoons cayenne pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
4 whole Kaffir lime leaves or bay leaves
12 Manila or littleneck clams scrubbed
8 mussels scrubbed and debearded
8 sea scallops (10 to 12 per pound)
8 medium shrimp in shell (21 to 25 per pound)
8 snow crab claws
2 ounces cleaned squid cut into 1 inch rings
2 ounces halibut or tuna cut into 1 inch squares
1/4 cup diced scallion


Bring water to boil in a large saucepan over high heat. Add wild rice and boil 30 minutes. Reduce heat to medium-high and cook 20 more minutes. Drain wild rice in a strainer and set aside.

Combine tomato puree, pepper puree, stock, diced tomatoes, onions, fish sauce, lemon grass, garlic, and seasonings in a large stockpot and bring to boil. Stir in cooked wild rice and seafood and cook 10 minutes, stirring every 2 to 3 minutes. Reduce heat to low, cover, and simmer 10 minutes longer.

Remove seafood from mixture and arrange around edge of serving bowl. Place wild rice mixture in center. Sprinkle with scallions and serve.

Nutritional Facts:

Serves: 4
Total Calories: 516
Calories from Fat: 13

This Bangkok Jambalaya recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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