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