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Seafood Jambalaya

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    Source: www.allfood.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, C, P
    MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 tablespoon vegetable oil

    2. 1 cup chopped green bell pepper

    3. 1 cup chopped onion

    4. 1/2 cup thinly sliced celery

    5. 1 clove garlic, minced

    6. 1-1/4 cup uncooked long grain rice

    7. 1 can (14-1/2 ounce) low sodium tomatoes, undrained

    8. 1 can (10-1/2 ounce) low sodium chicken broth

    9. 1 cup water

    10. 3/4 teaspoon oregano

    11. 1/2 teaspoon thyme

    12. 1/4 teaspoon cayenne pepper

    13. 1/8 teaspoon allspice

    14. 1 pound surimi seafood, crab flavored, flakes, chunks or salad style, or crab meat

    15. 2 tablespoons lemon juice

    Instructions Jump to Ingredients ↑

    1. Heat oil in large saucepan over medium heat. Add green pepper, onion, celery, and garlic. Cook stirring frequently, about 5 minutes or until onion is soft.

    2. Add rice; cook and stir 2 minutes.

    3. Add tomatoes, chicken broth, water, oregano, thyme, cayenne and allspice. Bring to a boil, reduce heat, and simmer, covered, for 20 minutes.

    4. Add the surimi seafood and lemon juice; cook 5 to 7 minutes longer or until rice is tender.

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