Crab Jambalaya With Scallion Recipe
Ingredients
| Canola oil | 2 Tablespoon | |
| Scallions -€“ ½ cup, sliced | ||
| Parsley | 2 Tablespoon, chopped | |
| Reduced- sodium tomatoes -€“ 14 ounces | ||
| Chicken stock | 1 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Long-grain rice -€“ 1 cup | ||
| Dried oregano -€“ ¾ teaspoon, crumbled | ||
| Pepper | 1/4 Teaspoon | |
| Crabmeat | 8 Ounce, cooked | |
| Feta cheese | 2 Ounce, cubed | |
Directions
MAKING
1. In a 4-quart saucepan, heat oil, add scallions and sauté until soft.
2. Add parsley, tomatoes, stock, wine, rice, oregano, pepper, bring to a boil, cover and simmer for another 30 minutes until rice is tender.
3. Add in crab and simmer for another minute, remove from heat, add cheese and sprinkle remaining parsley.
SERVING
4. Serve hot.
1. In a 4-quart saucepan, heat oil, add scallions and sauté until soft.
2. Add parsley, tomatoes, stock, wine, rice, oregano, pepper, bring to a boil, cover and simmer for another 30 minutes until rice is tender.
3. Add in crab and simmer for another minute, remove from heat, add cheese and sprinkle remaining parsley.
SERVING
4. Serve hot.
Chef
