In the Kitchen with Ken: Seafood Jambalaya

Seafood Jambalaya

½ cup extra virgin olive oil

3 garlic cloves, chopped

2 chopped onions

1 cup chopped parsley

1 red bell pepper

½ green bell pepper

10 oz. sun-dried tomatoes

1 can Rotel tomatoes (hot)

8 cups chicken stock

3 cups long grain rice

½ teaspoon thyme

½ teaspoon red pepper

½ teaspoon chili powder

Salt to taste

1lb. shrimp (diveined and peeled, with tails on)

½ lb. scallops

½ lb. lump crab meat

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.

Duration : 0:6:11