Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    light margarine
     1/2  cup           chopped onion
     1/2  cup           chopped scallions
     1/2  cup           sliced celery
   1      large         garlic clove -- minced
   3      large         tomatoes -- diced
   2      cups          tomato sauce
   1      teaspoon      worcestershire sauce
   1      teaspoon      dried basil
     1/4  teaspoon      dried thyme
  12      ounces        flounder fillets
  12      ounces        cod fillets
  12      ounces        surimi seafood -- flaked
   2      cups          cooked rice
     1/4  teaspoon      hot pepper sauce -- to taste
   4      slices        bacon -- cooked and crumbled
   2      tablespoons   chopped fresh parsley

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.