Seafoods recipes

Seafood Jambalaya

Course : Seafoods
Source: The Portland Oregonian
Serves: 6

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Ingredients:

1 tablespoon vegetable oil

1 cup chopped green bell pepper

1 cup chopped onion

1/2 cup thinly sliced celery

1 clove garlic -- minced

1 1/4 cups uncooked long-grain rice

1 can no-salt-added stewed -- undrained (141/2-ounce) tomatoes

1 can low-sodium chicken broth -- (10 1/2-ounce)

1 cup water

3/4 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1/8 teaspoon allspice

1 pound crab-flavored surimi seafood -- flakes or chunks

2 tablespoons lemon juice

Preparation / Directions:

Heat oil in 3-quart saucepan over medium heat. Add green pepper, onion, celery and garlic. Cook stirring frequently, about 5 minutes or until onion is soft. Add rice; cook and stir 2 minutes. Add tomatoes, chicken broth, water, oregano, thyme, cayenne and allspice. Bring to a boil, reduce heat, and simmer, covered, for 20 minutes. Add the surimi seafood and lemon juice; cook 5 to 7 minutes longer or until rice is tender.

Seafood Jambalaya

Ingredients:

Preparation / Directions:

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