Crab Jambalaya

 

2 to 3-lbs. crab, thawed
2 slices bacon, diced
1/2 c. chopped onion
1/2 c. chopped green pepper
1 Tbsp. flour
3 c. cooked rice
1 can (14 1/2 to 16-oz.) tomatoes, do not drain
1 tsp. Worcestershire sauce
1/4 tsp. paprika
1/8 tsp. thyme, crushed

Crack the crab legs and remove the meat; set aside. Fry bacon until crisp. Add onion and green pepper and cook until tender. Stir in flour; cook 1 minute. Stir in all remaining ingredients except crab meat; break up tomatoes with spoon. Cook 3 minutes; stir occasionally. Stir in crab meat. Cover and cook over medium heat about 3 minutes or until crab is thoroughly heated.

Makes 4-6 servings.

Serving Tip: Delicious served with crusty French bread.

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Crab Jambalaya

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