Crabe Jambalaya

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Chop two onions very fine and brown them in a pan; add a pudding-spoonful of flour (and stir well), also, chopped together, thyme, bay leaf, parsley, one head of garlic; fry these for a few moments, then add Chili pepper and three large tomatoes cut in very small pieces; let the mixture simmer for about ten minutes, after which you add the necessary quantity of boiling stock, that is, about half a pint; also a glass of dry white wine. Bring to the boil, throw in your rice, cooked but not quite (about half a pound), the flesh of two crabs (previously boiled, of course), see that it is highly flavoured and seasoned and cook for about twenty minutes, stirring occasionally. Serve very hot. It is a kind of dry pilaff.