"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Fiesta Seafood Casserole Recipe

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This recipe for Fiesta Seafood Casserole, by , is from FAMILY FAVORITES 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donald & Sheri Thompson


2 Tbs. olive oil
3 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
1 medium green pepper, diced
2 14.5-ounce cans diced tomatoes w/garlic & onions
1 Tb. fresh thyme
16 ounces (2 cups) bottled clam juice (or dry white wine)
2 cups instant brown rice
1 cups diced smoked turkey
12 uncooked jumbo shrimp, shelled & deveined, tails on (about pound)
pound sea scallops, each cut in half
12 mussels in shells
1 10-ounce package frozen peas
2 canned roasted red peppers, cut in 5-by-1-inch strips
Salt and freshly ground pepper to taste

In a skillet, heat olive oil. add garlic, onion and green pepper. Saute until tender.
Transfer to a very large, shallow casserole dish. Stir in tomatoes, thyme, clam juice, rice, turkey, shrimp, scallops, peas, salt and pepper.
Decorate top with mussels (push hinged side down into mixture slightly) and red peppers.
Bake uncovered in 375 oven, 30 minutes.
Let sit 10 minutes, covered, before serving.

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