Preparation:
Melt margarine in large pot. Add onion, scallions, celery, and garlic; saute until nearly tender.
Stir in tomatoes, tomato sauce, Worcestershire sauce, basil, and thyme; cover and cook, stirring occasionally, about 15 minutes.
Cut fish fillets into 1 inch pieces. Add fish and surimi to tomato mixture. Reduce heat; simmer covered, until fish flakes easily with a fork, about 5 minutes.
Stir in rice and hot pepper sauce.
Divide jambalaya between bowls; sprinkle bacon and parsley evenly over each serving. |
