Recipes

Jambalaya Home

Ham & Sausage Jambalaya

Crab Jambalaya

Shrimp & Chicken Jambalaya

Chicken & Andouille Sausage Jambalaya

Basic Jambalaya Spice

How To . . .

Cook Rice

Andouille Sausage

Crab Jambalaya Recipe

From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. SERVES 6 (change servings and units)

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 water
2 cups crabmeat
1 cup rice, uncooked
1 teaspoon salt
Directions
1 Brown onion and garlic in butter in deep skillet.
2 add finely chopped chili pepper, white pepper and cayenne, and tomatoes, crushing them.
3 Add broth, crab meat, rice and salt; mix well, cover and heat to boiling point.
4 Lower heat and simmer slowly without uncovering for 20 minutes.
5 Remove from heat, keep warm and let stand for another 20 minutes.
6 At the end of this time, rice should be very tender and all liquid absorbed.