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Seafood Jambalaya

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 tablespoon 15ml Vegetable oil

    2. 1 cup 146g / 5.1oz Chopped green bell pepper

    3. 1 cup 62g / 2 1/5oz Chopped onion

    4. 1/2 cup 55g / 1.9oz Thinly sliced celery

    5. 1 Garlic - minced

    6. 1 1/4 cups 200g / 7.1oz Uncooked long-grain rice

    7. 1 No-salt-added stewed - undrained (141/2-ounce) tomatoes

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

    9. 1 cup 237ml Water

    10. 3/4 teaspoon 3.8ml Dried oregano

    11. 1/2 teaspoon 2 1/2ml Dried thyme

    12. 1/4 teaspoon 1 1/3ml Cayenne pepper

    13. 1/8 teaspoon 0.6ml Allspice

    14. 1 lb 454g / 16oz Crab-flavored surimi seafood - flakes or chunks

    15. 2 tablespoons 30ml Lemon juice

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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.

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