Heat oil in a deep, wide frying pan over medium heat. Add onion and cook, stirring, for 3 minutes. Add celery, bell pepper, garlic, ginger, chili powder, cayenne, and rice, and cook another 2 minutes.
Pour in the hot broth and stir well, then reduce the heat so that the broth is simmering gently. Cover the frying pan with a tight-fitting lid and simmer for another 15 minutes.
Stir in the chopped tomatoes with their juice and 2 tbsp (30 mL) of the parsley, then add the shrimp and salmon. Cover again, and simmer until the seafood is just cooked and the rice has absorbed most of the liquid and is tender, about 3 to 4 minutes.
Season lightly with salt and pepper, and add the hot sauce, if using. Sprinkle with the remaining parsley and serve hot.
Per serving: 416 calories, 30 g protein, 10 g total fat, 1 g saturated fat, 121 mg cholesterol, 50 g carbohydrates, 4 g fibre.