In a large skillet, heat the olive oil over medium high heat, add the rice and cook, stirring occasionally, for several minutes, until the rice becomes opaque. It will begin to brown.
Add the tomato sauce along with enough water to cover the rice and stir to combine.
Add the salt, pepper, garlic and Season-All Seasoning, along with the Ro-tel tomatoes and chiles, and cover the pan.
Cook for about 7 minutes, checking toward the end if more water is needed.
Stir in the fish and continue cooking for 3 to 5 minutes.
Add the shrimp and cook for another 3 to 5 minutes.
Turn the heat down to low and allow the rice to absorb any excess water. Taste the rice, and if it’s not quite tender, you may need to add a bit more water and allow it to cook a few more minutes.
Sprinkle the cheese evenly over the rice, place the lid back over top, and wait a few minutes, until the cheese melts.
Taste for seasoning, and add more as needed. Recipe can be halved.
Enjoy!!
I tried this years ago when you were still in North Beach, and I think you had a little history of the recipe. We loved it. Anyway, looked for it thinking it was for Red Snapper, and since I have some now I might try it instead of Black Drum..Thanks for Publishing these recipes, and we miss you down here!