Crab Jambalaya

Ingredients

• Slice 2 onions
• 1 clove of garlic
• 2 tablespoons of butter
• 1 heaping table- spoon of flour
• 3 large tomatoes
• 1 chopped green pepper
• 2 quarts of stock
• 1 pint of crab meat
• 1 cupful of well washed rice

Method

1. 1

   Fry onions and garlic until transparent, add flour and cook for 2 minutes.

2. 2

   Add tomatoes and green pepper, simmer for 15 minutes.

3. 3

   Add stock, boil, then add crab meat and rice.

4. 4

   Boil for 15 minutes, serve hot.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 14. The excerpt below is the record exactly as published.

Crab Jambalaya. Slice 2 onions and 1 clove of garlic very fine and fry until transparent in 2 tablespoons of butter; add 1 heaping table- spoon of flour and cook for 2 mintues; add 3 large tomatoes which have been skinned, and 1 chopped green pepper. Sim- mer for 15 minutes, then add 2 quarts of stock, and when it has come to a boil add 1 pint of crab meat and 1 cupful of well washed rice

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