Jamaican Seafood Chowder
Sometimes, I need to make food in a hurry...and maybe my plans for dinner have gone awry. Instead of eating out a lot, here is one recipe we enjoy having together - but typically not on a hot summer day! Enjoy.
This recipe is from www.TasteOfHome.com.
Jamaican Seafood Chowder
1 pkg. (8 oz.) red beans and rice mix (I like Zatarain's)
1-1/2 cups milk
1 cup sour cream
4 oz. canned shrimp, drained
6 oz. canned crabmeat, drained
6-1/2 oz. canned minced clams, drained
2 cups (8 oz.) shredded Monterey Jack cheese
1 Tbsp. Caribbean Jerk or Jamaican seasoning
15-1/4 oz. can whole kernel corn, drained
4 oz. canned diced mild green chilies
1 Tbsp. lime juice
chopped parsley, fresh or dried
In a 4-qt. saucepan or larger, cook rice mix according to package directions. Meanwhile, in a medium bowl, whisk together milk and sour cream until well blended. Gently fold in shrimp, crabmeat, clams, cheese, and seasoning. Add mixture to cooked rice and beans mix in saucepan. Heat until cheese melts, but do not boil or simmer. Keep on low heat on stove or keep hot in large crockpot. Just before serving, stir in corn, chilies, and lime juice. Serve immediately and garnish with chopped parsley. Yield: 2 quarts. (Freezes well if you have any leftovers.)
This recipe is from www.TasteOfHome.com.
Jamaican Seafood Chowder
1 pkg. (8 oz.) red beans and rice mix (I like Zatarain's)
1-1/2 cups milk
1 cup sour cream
4 oz. canned shrimp, drained
6 oz. canned crabmeat, drained
6-1/2 oz. canned minced clams, drained
2 cups (8 oz.) shredded Monterey Jack cheese
1 Tbsp. Caribbean Jerk or Jamaican seasoning
15-1/4 oz. can whole kernel corn, drained
4 oz. canned diced mild green chilies
1 Tbsp. lime juice
chopped parsley, fresh or dried
In a 4-qt. saucepan or larger, cook rice mix according to package directions. Meanwhile, in a medium bowl, whisk together milk and sour cream until well blended. Gently fold in shrimp, crabmeat, clams, cheese, and seasoning. Add mixture to cooked rice and beans mix in saucepan. Heat until cheese melts, but do not boil or simmer. Keep on low heat on stove or keep hot in large crockpot. Just before serving, stir in corn, chilies, and lime juice. Serve immediately and garnish with chopped parsley. Yield: 2 quarts. (Freezes well if you have any leftovers.)
