| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New Orleans |
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 4 |
|
16/20 shrimp; ¥ |
| 4 |
|
20/30 ct. scallops; ¥ |
| 1 |
oz |
Crabmeat; (imitation or fresh) |
| 2 |
tb |
Green pepper |
| 2 |
tb |
Onion |
| 2 |
tb |
Celery |
| 2 |
tb |
Tomato |
| 1 |
ts |
Cajun spice |
| 1 |
c |
Chicken stock |
| 1 |
tb |
Corn starch |
| 1 |
tb |
Water |
| 1 |
tb |
Green onion |
| 1 |
|
10 oz. bread bowl; (carved out center) |
INSTRUCTIONS
Heat skillet, add oil, and saute peppers, onions, celery, and toss. Add all
seafood, tomato, chicken stock, and cajun spice. Dilute cornstarch and
water, add chicken stock mixture and simmer. Serve in bread bowl with
chopped scallions.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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