| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Meats | Dutch | Fish, And, Seafood | 8 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | c | Chopped celery |
| 1 | c | Chopped onion |
| 1 | c | Chopped red bell pepper |
| 1/3 | c | Diced andouille sausage or |
| Kielbasa | ||
| 5 | Cloves garlic — crushed | |
| 40 | oz | Clam juice — (5 bottles) |
| 14 1/2 | cn | Diced tomatoes — (1 can) |
| Undrained | ||
| 1 1/2 | c | Uncooked long-grain rice |
| 1 | c | Frozen green peas |
| 1 | c | Lump crabmeat — shell |
| Pieces removed | ||
| 6 | oz | Cooked peeled, and deveined |
| Crawfish meat — (1 cup) | ||
| 1/2 | c | Sliced green onions |
| 2 | tb | Minced fresh parsley |
| 1/2 | ts | Salt |
| 1 1/2 | ts | Chili powder |
| 1 | ts | Ground cumin |
| 1/2 | ts | Cracked black pepper |
| 1/8 | ts | Ground red pepper |
| 1/2 | lb | Medium shrimp — peeled |
INSTRUCTIONS
Heat the oil in a large ovenproof Dutch oven over medium heat. Add celery and the next 4 ingredients; saute 5 minutes. Add clam juice and tomatoes; bring to a boil. Stir in remaining ingredients. Cover and bake at 350 degrees for 45 minutes. Fluff and stir with a fork. Yield: 8 servings (serving size: 1-1/2 cups). Posted to MC-Recipe Digest V1 #144 Date: Tue, 9 Jul 1996 10:05:54 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Recipe By : Cooking Light, Jan/Feb 1995, page 86
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