| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains, Meats |
Cajun |
Seafood, Ethnic, Cajun |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
c |
Chopped green bell pepper |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Thinly sliced celery |
| 1 |
|
Clove garlic; minced |
| 1 1/4 |
c |
Uncooked long-grain rice |
| 1 |
cn |
(141/2-ounce) no-salt-added stewed tomatoes, undrained |
| 1 |
cn |
(10 1/2-ounce) low-sodium chicken broth |
| 1 |
c |
Water |
| 3/4 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Cayenne pepper |
| 1/8 |
ts |
Allspice |
| 1 |
lb |
Crab-flavored surimi seafood, flakes or chunks |
| 2 |
tb |
Lemon juice |
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.
Recipe by: The Portland Oregonian
Posted to MC-Recipe Digest V1 #781 by John Snell, jws@teleport.com on
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