Juneau Jambalaya

Grrrrrgh!
Course : Stews
From: HungryMonster.com
Serves: 6
 

Ingredients:

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.