Jambalaya Aux Crabes - Crab Jambalaya |
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Prep Time: 10 Minutes Cook Time: 57600 Minutes |
Ready In: 57610 Minutes Servings: 6 |
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From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 onion, peeled and chopped |
1 garlic clove, peeled and chopped |
2 tablespoons butter |
1/2 chili pepper (powdered may be used, if desired) |
1/8 teaspoon white pepper |
1 dash cayenne |
2 tomatoes, chopped (canned is fine) |
2 cups broth or 2 cups water |
2 cups crabmeat |
1 cup rice, uncooked |
1 teaspoon salt |
Directions:
1. Brown onion and garlic in butter in deep skillet; add finely chopped chili pepper, white pepper and cayenne, and tomatoes, crushing them.
2. Add broth, crab meat, rice and salt; mix well, cover and heat to boiling point.
3. Lower heat and simmer slowly without uncovering for 20 minutes.
4. Remove from heat, keep warm and let stand for another 20 minutes.
5. At the end of this time, rice should be very tender and all liquid absorbed.
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