Recipes from Cajun Country :: Cajun Potato, Noodle and Rice Dishes
1 Tbsp. oil 4 (16/20 count) shrimp 4 (20/30 count) scallops 1 ounce crabmeat (imitation or fresh) 2 Tbsp. green bell pepper, minced 2 Tbsp. onion 2 Tbsp. celery 2 Tbsp. tomato 1 tsp. Cajun spice 1 c. chicken stock 1 Tbsp. cornstarch 1 Tbsp. water 1 Tbsp. green onion 1 (10 ounce) bread bowl (carved out center) Heat skillet, add oil, and sauté peppers, onions, celery, and toss. Add all seafood, tomato, chicken stock, and Cajun spice. Dilute cornstarch and water, add chicken stock mixture and simmer. Serve in bread bowl with chopped scallions.
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