Shrimp And Crabmeat Jambalaya

Course : Cajun
Serves: 1
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2 cups cooked rice
1 tablespoon very finely chopped parsley
1/3 cup very finely chopped green onions
1 cup fresh claw crabmeat -- (or lump crab meat)
1 1/3 cups chicken stock
1/4 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground oregano
1/4 teaspoon salt
1 cup chopped peeled and deveined small shrimp
1/4 cup very finely chopped celery
1/4 cup very finely chopped green bell pepper
1 cup very finely chopped onions
2 tablespoons reduced-calorie margarine

Preparation / Directions:

In a medium saucepan over high heat, melt margarine. Add the onions, bell pepper, and celery and sauté' for 5 minutes, stirring often. Add the shrimp, salt, oregano and white, red and black peppers; cook, stirring for 5 minutes. Add 1 cup of the stock along with the crabmeat; cook for 5 minutes. Stir in the remaining stock, the green onions, parsley and rice, stirring to mix well. Cover and let stand 10 minutes before serving

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