1 tablespoon vegetable oil
1 cup chopped green bell pepper
1 cup chopped onion
1/2 cup thinly sliced celery
1 clove garlic, minced
1-1/4 cup uncooked long grain rice
1 can (14-1/2 ounce) low sodium tomatoes, undrained
1 can (10-1/2 ounce) low sodium chicken broth
1 cup water
3/4 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper
1/8 teaspoon allspice
1 pound surimi seafood, crab flavored, flakes, chunks or salad style, or crab meat
2 tablespoons lemon juice


1. Heat oil in large saucepan over medium heat. Add green pepper, onion, celery, and garlic. Cook stirring frequently, about 5 minutes or until onion is soft.
2. Add rice; cook and stir 2 minutes.
3. Add tomatoes, chicken broth, water, oregano, thyme, cayenne and allspice. Bring to a boil, reduce heat, and simmer, covered, for 20 minutes.
4. Add the surimi seafood and lemon juice; cook 5 to 7 minutes longer or until rice is tender.

This would also be excellent with the addition of shrimp and firm white-fleshed fish.

Seafood Jambalaya
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