DRUM JUMBALAYA

1 lb. freshwater drum fillets 1 can (8 oz.) tomato sauce 1/2 C chopped bacon 1 C uncooked rice 1 C chopped onion 1/4 C chopped parsley 1/2 C chopped green pepper 1 t salt 1 clove garlic, finely chopped 1/4 t thyme 1 chicken bouillon cube dash of ground cloves 1 C boiling water dash of nutmeg 1 can (16 oz.) tomatoes dash of cayenne pepper Preheat oven to 350°F.
Thaw frozen fillets. Skin fillets and cut into 1” pieces. Cook bacon until crisp. Add onion, green pepper, and garlic, cook until tender. Dissolve bouillon cube in boiling water. Combine all ingredients and pour into a well-greased two-quart casserole. Cover and bake for 50-60 minutes or until rice is tender and fish flakes apart easily when tested with a fork. Serves 6.