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Seafood Jambalaya

1 tb Polyunsaturated oil
1 Onion; chopped
300 g Easy-cook; long grain white rice (10 oz)
450 ml Water; ( 3/4 pint)
1/4 ts Tabasco sauce
1 Green pepper; de-seeded and sliced
1/2 Red pepper; de-seeded and sliced
150 g Frozen sweetcorn; (5oz)
250 g Squid; cleaned and cut into rings (8oz)
125 g Peeled prawns; thawed if frozen (4oz)
4 lg Shell on prawns; thawed if frozen, to garnish

Heat the oil in a large saucepan, add the onion and fry over a medium heat for 5 minutes or until soft.

Add the rice and cook for 2 minutes.

Add the water and Tabasco, cover, reduce the heat and simmer for 10 minutes.

Add the peppers to the pan with the sweetcorn, squid and peeled prawns.

Add a little more water, if necessary, re-cover and cook for 5 minutes.

Transfer to a large warmed serving dish, garnish with the shell-on prawns and serve.

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