Cajun Shrimp and Crab Jambalaya
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons all-purpose flour
- 2 onions , chopped
- 1 green bell pepper , chopped
- 1 celery rib , chopped
- 3 ounces Canadian bacon , diced
- 1 (28 ounce) can chopped tomatoes , pureed
- 1 (14 ounce) can reduced-sodium chicken broth
- 1 1/2 cups long-grain white rice
- 2 teaspoons Old Bay Seasoning
- 1 lb shrimp , peeled and deveined
- 8 ounces lump crabmeat
- 2 tablespoons fresh cilantro , chopped
Directions
Lightly coar a large geavy skilled with nonstick cooking spray and set over medium heat. Add oil and flour and stir consistantly until roux turns deep mahogany brown, about 5 minutes. Add onions, green pepper, celery and bacon; saute until vegetables are soft, about 5 minutes longer. Stir in tomatoes in puree, broth, rice and Old Bay seasoning; bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until most of liquid is absorbed and rice is almost tender, about 20 minutes. Fold in shrimp and cook just until shrimp are pink and firm, about 5 minutes. Gently fold in crab; cover and cook 1 minute. Remove from heat and let stand 3 minutes. Sprinkle with cilantro.