Jamaican Shrimp and Crab Jambalaya
Ingredients:
- 1 tbsp canola oil
- 2 tbsp all-purpose flour
- 2 medium onions, chopped
- 1 large green pepper, chopped
- 1 celery rib, chopped
- 3 oz bacon, diced
- 796 ml can chopped tomatoes in purée
- 284 ml can chicken broth
- 1 1/2 cups long-grain white rice
- 2 tsp Old Bay seasoning
- 450 g large shrimp, peeled and deveined
- 225 g lump crabmeat, picked through
- 2 tbsp chopped fresh cilantro
Method:
- 1. Lightly coat large skillet with nonstick cooking spray; set over medium heat. Add oil and flour and stir constantly until roux turns deep brown, 5 minutes. Add onions, green pepper, celery and bacon; sauté until vegetables are soft, 5 minutes.
- 2. Stir in tomatoes, broth, rice and Old Bay seasoning; bring to boil over high heat. Reduce heat to medium-low, cover, and simmer until rice is almost tender, 20 minutes. Fold in shrimp and cook until shrimp are pink and firm, 5 minutes.
- 3. Fold in crab; cover and cook 1 minute. Remove from heat and let stand 3 minutes. Sprinkle with cilantro.
