Seafood Jambalaya

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 cup	146g / 5.1oz	Chopped green bell pepper
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	55g / 1.9oz	Thinly sliced celery
1		Garlic - minced
1 1/4 cups	200g / 7.1oz	Uncooked long-grain rice
1		No-salt-added stewed - undrained (141/2-ounce) tomatoes
1		Low-sodium chicken broth - (10 1/2-ounce)
1 cup	237ml	Water
3/4 teaspoon	3.8ml	Dried oregano
1/2 teaspoon	2.5ml	Dried thyme
1/4 teaspoon	1.3ml	Cayenne pepper
1/8 teaspoon	0.6ml	Allspice
1 lb	454g / 16oz	Crab-flavored surimi seafood - flakes or chunks
2 tablespoons	30ml	Lemon juice

Recipe 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.

Source:
The Portland Oregonian

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