In The Kitchen With Ken: Seafood Jambalaya
(0 vote)
Instructions
In a high sided skillet on medium heat, pour in oil. Add garlic and onions. Cook until edges become brown. Then add parsley, bell peppers, sun-dried tomatoes, and Rotel tomatoes. (If you don't want a lot of spicy heat, add a milder can of Rotel.) After about 15 minutes, add chicken stock and bring to a boil. Pour in rice and add seasoning. Cook for 45 minutes, until the chicken stock cooks into the rice; stir occasionally. After the rice is ready, stir in the shrimp and scallops. Let this cook for about five minutes. Stir in crab meat and serve hot.
