Seafood Jollof

Ingredients

• •3 tablespoons vegetable oil
• •1 medium onion, diced
• •3 cloves garlic, minced
• •2 cups long-grain rice
• •1 can (14 oz) crushed tomatoes
• •2 cups chicken or seafood stock (gluten-free)
• •1 pound large shrimp, peeled and deveined
• •1 pound white fish fillets, cubed
• •1 red bell pepper, diced
• •2 teaspoons paprika
• •1 teaspoon cayenne pepper
• •to taste salt and black pepper

Directions

1. 1Heat oil in a large pot over medium heat and sauté onion and garlic until softened, about 3 minutes.
2. 2Stir in paprika and cayenne pepper, then add the crushed tomatoes and cook for 5 minutes to develop flavor.
3. 3Add the rice and stir well to coat with the oil and tomato mixture, cooking for 2 minutes.
4. 4Pour in the stock and bring to a boil, then reduce heat to low and cover, simmering for 15 minutes.
5. 5Add the diced bell pepper and stir gently into the rice.
6. 6Nestle the shrimp and fish pieces into the rice, cover, and cook for 10 minutes until seafood is cooked through and rice is tender.
7. 7Season with salt and black pepper to taste, fluff with a fork, and serve hot.

💡 For seafood jollof, cook the tomato rice almost completely before folding in seafood; shrimp and fish cannot tolerate the full rice cooking time.

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