| 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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