COMMENT:
Crawfish tails and shrimp can be used by heart-conscious chefs.
They are higher in cholesterol than most meats and seafood, yet
are low in fat content, especially low in saturated fat; therefore,
they do not affect your blood cholesterol level as much when eaten
in moderate portions.
INGREDIENTS:
- 1 cup (170-190 count) shrimp, peeled and de-veined.
- 1 cup crawfish tails, rinsed and drained
- 1 cup lump crabmeat 2 tbsps olive oil
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup diced red bell pepper
- 1 tbsp diced garlic
- 1 cup diced tomato
- 1 cup frozen peas
- 1/3 cup diced andouille sausage
- 4 ½ cups seafood stock or clam juice
- 3 cups raw rice
- salt, cracked black pepper and red pepper to taste
- 2 tbsps minced fresh parsley
- 1 tsp cumin
- 1 ½ tsps chili powder
- ½ cup sliced green onions
METHOD:
Preheat oven to 350 degrees. Using a vegetable oil cooking spray,
spray a paella pan or other oven-proof baking dish. Heat olive oil
over medium high heat. Add onions, celery, bell pepper, garlic and
tomatoes. Sauté until vegetables are wilted, approximately
3 to 5 minutes. Add frozen peas and blend well. In a separate non-stick
skillet, sauté andouille until light brown, 3 to 5 minutes.
Remove to paper towels and blot off surface fat. Return sausage
to paella pan, add seafood stock, bring to a rolling boil and reduce
to simmer. Add rice and season to taste using salt and pepper. Blend
in parsley, cumin, chili powder, green onions, shrimp, crawfish
and crabmeat. Cover pan with aluminum foil and bake 45 minutes to
1 hour. Remove from oven, stir and allow to set 30 minutes before
serving. The seafood stock may be made by simmering the shrimp and
crab peelings and the lightly rinsed crawfish peelings for 20 minutes
or more. Strain and discard the peelings, chill and skim off any
fat.
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