Title: Seafood Jambalaya
Categories: Seafood Ethnic Cajun
Yield: 6 Servings

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

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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