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Today in My Kitchen is a quick and easy Seafood Jambalaya :
It;s very common in South Louisiana to find Seafood as the choice of meat on Friday . As many Catholics abide by the No Meat on Friday rule. But since we are in Lent season I thought I would share these recipes featuring Seafood :
- 2 T Butter
- 1 C (each)Chopped green pepper,onions and celery
- 1 clove garlic minced
- 1 C un cooked Rice
- 11/2 C Chicken broth
- 1 can diced tomatoes
- 2 C crawfish tails
- 1 tsp each : salt,red pepper and poultry seasoning
In a pot melt butter and cook vegetables until tender. Stir in rest of item- bring to boil. Stir and Cover. Let simmer another 20-30 minutes until rice is done.
No crawfish you can substitute shrimp or other seafood instead.
Shrimp and Peas :
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup butter, cubed
3 cups vegetable broth
1-1/2 cups uncooked long grain rice
2 teaspoons Creole seasoning
1/2 teaspoon Worcestershire sauce
1/8 to 1/4 teaspoon cayenne pepper
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 pound cooked medium shrimp, peeled and deveined
1-1/2 cups frozen peas
- In a large skillet, saute the onion, celery and green pepper in butter until tender. Add the broth, rice, Creole seasoning, Worcestershire sauce and cayenne.
- Bring to a boil. Reduce heat to low; cover and cook for 15-20 minutes or until rice is tender. Stir in the tomatoes, shrimp and peas; heat through.
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