Louisiana Gulf Casserole

By Mike_67

2 hour recipe

Ingredients

• 1 tablespoon olive oil
• 2 medium size celery ribs, cut into 1/2 inch pieces
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 green bell pepper, chopped
• 1 large sweet yellow onion, chopped
• 4 cups instant rice
• 1 1/2 cups chicken broth
• 3 cans (43 ounces) chopped tomatoes
• 2 bay leaves
• 2 teaspoons hot pepper sauce
• 1/2 teaspoon dried thyme leaves
• 1 teaspoon Cajun seasoning
• 2 teaspoons salt
• 1 pound fat-free hot dogs, cut bite size and browned
• 1 pound bay scallops or crab
• 2 tablespoons chopped parsley

Preparation

Step 1

Cook celery, peppers and onion in olive oil until tender.

Preheat oven to 350°F. Stir rice, chicken broth, tomatoes, bay leaves, hot pepper sauce, dried thyme and Cajun seasoning into vegetable mixture and bring to a boil. Cover and bake 25 minutes.

Meanwhile, if using scallops, rinse well under running cold water. Carefully stir scallops or crab and hot dogs into rice mixture in Dutch oven. Cover and bake 20 minutes longer, stirring occasionally, until rice is tender and seafood is opaque throughout. Stir in chopped parsley. Discard bay leaves and serve.