Steam broccoli; set aside (chop when cool).
Saute onions, bell pepper and seafood in margarine.
Add Cheez Whiz; stir while adding cream of mushroom soup.
Add chopped broccoli and rice. Stir well.
Spread into baking pan; sprinkle bread crumbs over top.
Bake at 350\u00b0 for 15 minutes.
rill pan. NOW -- make the rice --
Rice -- Bring the water, coconut
Soak the wild rice in 4 cups cold water
Cook rice, then saute it in 4 tablespoons of butter.
Add celery, green pepper and onion.
Prepare white sauce with remaining butter, flour and milk; cook and when cool, add mayonnaise and Worcestershire sauce.
Mix the shrimp, crabmeat and tuna into the white sauce.
Mix seafood with 1/2 the garlic
In a large frying pan, heat oil on high. Saute bacon, pepper and onion for 3-4 minutes, until onion is tender. Stir in garlic and spices and cook for 1-2 minutes, until fragrant.
Add stock, rice and bay leaf. Bring to a boil, then educe heat to low and simmer, covered, for 10-15 minutes, until rice is very tender.
Mix in eggplant, beans and tomato. Simmer for 5 minutes. Add seafood and cook, stirring, 2-3 minutes, until seafood is cooked through. Season to taste. Top gumbo with cilantro and serve with toasted bread.
Heat oil in a large saucepan on medium-high heat. Saute pepper, onion and garlic for 1-2 mins, until onion is tender.
Stir in rice, stock, tomatoes and lemon juice. Season to taste. Bring to a boil. Reduce heat to low; simmer, covered, for 10-15 mins, until rice is tender and stock has been almost absorbed.
Add seafood to pan. Cook, covered, for 5 mins. Fluff rice with a fork. Add basil. Serve with bread and salad.
Heat 1 tbsp oil in a large saucepan over medium heat. Cook seafood, in batches, for 1-2 mins, or until seared. Transfer to a colander to drain.
Add remaining oil and cook onion and fennel for 10 mins, or until softened. Add garlic and oregano and cook for 1 min, or until fragrant. Add pasta sauce, stock and 1/2 cup water. Bring to a boil then return seafood to pan. Reduce heat and simmer, uncovered, for 2-3 min, or until seafood is just cooked through. Remove from heat. Add olives and parsley. Serve with rice and lemon wedges.
n medium. Add the mixed seafood, stirring, for 2-3 minutes
he beards.
Cook the rice in large saucepan according to
nd set aside.
Stir rice with egg, parmesan and salt
For the seafood stock:
Heat the oil
Boil seafood mix in 4 to 5
Heat oil in pan over medium heat.
Add chorizo, onion and garlic.
Cook for 2 minutes then add rice, capsicum, paprika and saffron, cook for 1 minute.
Pour in stock and tomatoes, season with salt and pepper and stir well.
Bring to the boil, reduce heat to low simmer , cover and cook for 15 minutes.
Uncover and stir in seafood and cook for further 10 minutes until marinara cooked.
Remove from heat and stand for further 5 minutes before serving.
Serve with lemon wedge.
s heating, lay out frozen seafood mix, shrimp, and catfish on
Heat until boiling.
Add seafood mixture, with juices to pot
owl. Set aside.
Place rice in a large pot and
mmediately to finish cooking the seafood.
Meanwhile, in the same
nion, 3-4 mins. Add rice, stirring, 1 min, to coat
Place rice, onions, parsley and spices in oven bag. Season to taste.
Add stock, and lemon peel and juice. Loosely secure bag. Place on a microwave-safe plate. Pierce bag in 2 or 3 places. Microwave on high for 10 mins. Carefully open bag and stir in seafood and tomatoes. Secure bag and cook for 2 mins. Let stand for 5 mins.
Spoon onto serving plates. Garnish with additional parsley and serve with lemon wedges.