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Recipe : Entry # 6353
WM. J. Peyregne
Recipe Title
Crab Jambalaya (Bayou La Batre, Alabama)
Recipe Theme
Main Dishes
Pea River EC
1 lb. crab meat
1/2 cup chopped bacon
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 (29-oz.) can tomatoes
1/4 cup uncooked rice
1 table spoon Worcestershire sauce
1/2 teaspoon salt
black pepper, to taste
Remove any remaining shell or cartilage from crab meat; set aside. Fry bacon until lightly brown. Add onion, celery, and green pepper; cook until tender. Add tomatoes, rice and seasonings. Cover and simmer for 20 to 25 minutes or until rice is tender, stirring occasionally. Add crab meat; heat through.
Note: Serves 6 normally