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Recipe : Entry # 7184
Wm. J. Peyregne
Recipe Title
Crab Jambalaya
Pea River EC
1 pound crab meat
½ cup chopped bacon
½ cup chopped onion
½ cup chopped celery
½ cup chopped green pepper
1 (29-oz.) can tomatoes
1/4 cup uncooked rice
1 table spoon Worcestershire sauce
½ teaspoon salt
Black pepper, to taste
Remove any remaining shell or cartilage from crabmeat; 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 crabmeat; heat through. Serves 6.