Southern Seafood and Rice

By bakers_delight85

Serve with cornbread.

Ingredients

• 2 1/3 cups chicken broth
• 1/2 cup sliced green onion
• 1 tsp. Worcestershire sauce
• 1/2 tsp. dried thyme, crushed
• 1 clove garlic, minced
• 1/8 to 1/4 tsp. ground red pepper or bottled hot pepper sauce
• 1 14 1/2-ounce can stewed tomatoes or Cajun-style stewed tomatoes
• 1 cup long grain rice
• 1 10-ounce package frozen cut okra, partially thawed
• 12 ounces fresh or frozen peeled and deveined shrimp or scallops
• Snipped fresh parsley

Preparation

Step 1

In a 3-quart saucepan combine the broth, green onion, Worcestershire sauce, thyme, garlic, and ground red pepper or hot pepper sauce. Bring to boiling. Stir in stewed tomatoes, rice, and okra. Return to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or till rice is just tender, stirring once or twice. Stir in shrimp or scallops. Cover and simmer for 3 to 5 minutes more or till shrimp turn pink and rice is tender. Stir to fluff rice. Sprinkle with parsley.