Southern Seafood and Rice
For a meal that's flavored in the style of Louisiana cooking, serve this jambalaya-style main dish recipe with cornbread sticks.
Ingredients
-
2-1/3 cups chicken broth
-
1/2 cup sliced green onion
-
1 teaspoon Worcestershire sauce
-
1/2 teaspoon dried thyme, crushed
-
1/2 teaspoon bottled minced garlic or 1 clove garlic, minced
-
1/8 to 1/4 teaspoon ground red pepper or bottled hot pepper sauce
-
1 14-1/2-ounce can stewed tomatoes or Cajun-style stewed tomatoes
-
1 cup long grain rice
-
1 10-ounce package frozen cut okra, partially thawed
-
12 ounces fresh or frozen peeled and deveined shrimp or scallops
-
Snipped fresh parsley
Directions
1.
In a 3-quart saucepan combine the broth, green onion, Worcestershire sauce, thyme, garlic, and ground red pepper or hot pepper sauce. Bring to boiling. Stir in stewed tomatoes, rice, and okra. Return to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until rice is just tender, stirring once or twice.
2.
Stir in shrimp or scallops. Cover and simmer for 3 to 5 minutes more or until shrimp turn opaque and rice is tender. Stir to fluff rice. Sprinkle with parsley. Makes 4 servings.
Nutrition information
Calories 329, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 131 mg, Sodium 1062 mg, Carbohydrate 52 g, Fiber 2 g, Protein 23 g. Daily Values: Vitamin A 20%, Vitamin C 47%, Calcium 10%, Iron 35%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
Recommended Recipe:
Creole Shrimp & Rice
A melting pot of traditions go into Creole dishes French, Spanish, African and Native American originating in the Louisiana Bayou.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
