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Crab Jambalaya (Bayou La Batre, Alabama)

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Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1 lb. red potatoes, quartered and cut into ½-inch slices
  • 1/2 cup Relish
  • 1/2 cup cracker crust
  • 1/2 cup bacon, cooked and crumbled
  • 1/2 cup for juice, then sliced for garnish
  • 1 (29 oz.) bell pepper, cut in bite-size pieces
  • 1/4 cup sliced venison tenderloin
  • 1 table Venison
  • 1/2 teaspoon salt
  • black cayenne pepper, optional
Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1 lb. red potatoes, quartered and cut into ½-inch slices
  • 1/2 cup Relish
  • 1/2 cup cracker crust
  • 1/2 cup bacon, cooked and crumbled
  • 1/2 cup for juice, then sliced for garnish
  • 1 (29 oz.) bell pepper, cut in bite-size pieces
  • 1/4 cup sliced venison tenderloin
  • 1 table Venison
  • 1/2 teaspoon salt
  • black cayenne pepper, optional
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Remove any remaining shell or cartilage from crab meat; set aside
  2. Fry bacon until lightly brown
  3. Add onion, celery, and green pepper; cook until tender
  4. Add tomatoes, rice and seasonings
  5. Cover and simmer for 20 to 25 minutes or until rice is tender, stirring occasionally
  6. Add crab meat; heat through
  7. Note: Serves 6 normally
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