How to Cook New Orleans Seafood

New Orleans Seafood :Ingredients

2 tsp (10 mL) vegetable oil
2 slices bacon,
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 tsp (10 mL) each cumin and chili powder
¼ tsp (1 mL) each hot pepper flakes, allspice, salt and pepper
1 cup (250 mL) long grain rice
1 ½ cups (375 mL) each low sodium chicken broth and tomato juice
2 tbsp (30 mL) lemon juice
1 can (106 g) Clover Leaf Cocktail or Medium Shrimp, drained
1 can (85 g) Cloverleaf Leaf Chopped Ocean Clams
1 can (120 g) Clover Leaf Chunk Crabmeat, drained
2 tbsp (30 mL) each chopped fresh parsley and green onions

New Orleans Seafood : Preparation

1. Heat the vegetable oil in a large skillet set over medium heat. Add the bacon, onion, green pepper, garlic, cumin, chili powder, hot pepper flakes, allspice, salt and pepper. Cook, stirring, for 5 minutes or until vegetables are tender and bacon is browned. Add the rice, stirring to coat with the spices. Stir in the chicken broth, tomato juice and lemon juice. Bring to a boil.

2. Cover and reduce the temperature to medium-low. Simmer, covered, for 15 minutes.Remove the cover and stir in the shrimp, clams and crab. Continue to cook, covered, for an additional 3 to 4 minutes or until the liquid is absorbed and the rice is tender. Stir in the parsley and green onion.
Makes 6 servings.

Nutritional Information per serving: Calories 130, Fat 3g, Sodium 590mg, Carbohydrate 16g, Fibre 2g, Protein 11g.