Apparently all I want to do to celebrate spring is eat seafood. This isn’t because it’s particularly fresh, or cooked in a summery way, but it’s all I seem to want lately. Anyway, I recently made this variation on everything I’ve been eating lately – but instead of on noodles or in soup, it was a rice dish.  It was easy and delicious, and I added avocado, which is my go-to method for making everything so much better.

  • 2 bags frozen shrimp
  • 3 pounds mussels
  • 2 cups red rice
  • 1 28 ounce can of tomatoes
  • 2 cups soup stock
  • garlic
  • onion
  • olive oil
  • white vinegar
  • avocado

Separate the tomatoes from the tomato juice, and steam the mussels in the canned tomato juice, adding water if you need it.  When the mussels are cooked, set them aside, and cook the rice in two cups of the the tomato/mussel liquid and two cups of soup stock.  I used red rice, and it had to cook for about 45 minutes.  While the rice is cooking, diced the onion and chop the garlic, and then fry the shrimp with oil, and the garlic and onion.  Separate the mussels from the mussel shells, and add them in with the shrimp at the last minute, along with the tomatoes.  Last, add the rice, along with some vinegar, and mix well.  Toss in the avocado after serving.  I found that hot sauce really helped this dish, but it was pretty good.


One response to “jambalayaish

  1. you are so right about avocado. it could even improve a piece of bark, if one was so inclined to eat a piece of bark. 🙂

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