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Jambalaya (Cajun Rice & Seafood Pottage)

caribbean, hot and spicy, seafood

2 large cooked crabs
chicken broth
1 bay leaf; optional
1/4 cup vegetable oil
1 large onion; chopped
6 green onions and tops; chopped
3 celery stalks; chopped
1 large bell pepper; seeded and chopped
8 cloves garlic; minced
1/2 teaspoon crushed dried hot chilies; or to taste
1/4 teaspoon coarse ground black pepper
1/2 teaspoon sugar
3/4 teaspoon fresh dill weed
1/2 teaspoon mixed dried herbs; Italian seasoning
1 cup long-grain rice
2 pounds cooked and cleaned shrimp
2 pounds small fresh clams
1/2 cup minced fresh parsley
1 teaspoon minced fresh cilantro
salt and coarsely ground black pepp
cayenne; optional

Crack and shell the crabs. Reserve the meat. Do not throw away the liquid and butter from the body cavity. Pound the shells and place with the liquid and crab butter in a large pan. Add enough water to completely cover the shells and bring to a rapid boil. Reduce the heat to a high simmer, cover with a tight fitting lid, and continue to cook for 45 minutes to 1 hour. Strain through soft muslin and save the liquid. Measure and, if necessary, add enough chicken broth to make 4 cups of liquid. You may add a bay leaf to the crab shells during the boiling if you wish. In the meantime, heat the oil in a large heavy pan or casserole and add the vegetables, garlic, chilies, pepper, sugar, and herbs. Saute for about 3 minutes, or until the vegetables are soft but not yet beginning to brown. Add the rice and stir to coat evenly with the oil. Pour over the 4 cups of the water the shells were boiled in. Bring to a boil, reduce the heat to simmer, cover with a tight fitting lid, and cook for an additional 30 minutes, or until the rice is almost tender but still al dente. It should still have just a bit of tooth. When the rice is ready stir in the reserved crab meat, shrimp, clams, parsley, and cilantro. Add salt and pepper to taste and additional cayenne if desired. Cover and continue to simmer just until the clams have opened and the rice is tender. It will still be a little soupy. - - - - - - - - - - - - - - - - - - NOTES : Serve from the casserole or mound into a large deep serving dish that has been heated. Yield: 8 servings. Nutr. Assoc. : 2920 0 0 0 0 679 0 0 0 26642 20007 0 0 4164 0 2842 2716 0 0 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 8 servings

Preparation Time: 0:00

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