Shrimp And Crabmeat Jambalaya

Recipe Ingredients

2 tablespoons	30ml	Reduced-calorie margarine
1 cup	62g / 2.2oz	Very finely chopped onions
1/4 cup	36g / 1.3oz	Very finely chopped green bell pepper
1/4 cup	27g / 1oz	Very finely chopped celery
1 cup	146g / 5.1oz	Chopped peeled and deveined small shrimp
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Ground oregano
1/4 teaspoon	1.3ml	Ground white pepper
1/4 teaspoon	1.3ml	Ground red pepper
1/4 teaspoon	1.3ml	Ground black pepper
1 1/3 cups	315ml	Chicken stock
1 cup	62g / 2.2oz	Fresh claw crabmeat - (or lump crab meat)
1/3 cup	20g / 0.7oz	Very finely chopped green onions
1 tablespoon	15ml	Very finely chopped parsley
2 cups	320g / 11oz	Cooked rice

Recipe Instructions

In a medium saucepan over high heat, melt margarine.

Add the onions, bell pepper, and celery and saute' for 5 minutes, stirring often. Add the shrimp, salt, oregano and white, red and black peppers; cook, stirring for 5 minutes.

Add 1 cup of the stock along with the crabmeat; cook for 5 minutes.

Stir in the remaining stock, the green onions, parsley and rice, stirring to mix well.

Cover and let stand 10 minutes before serving.

Source:
Bill Wight

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