Lobster Jambalaya

Ingredients

• 2 cups cooked or canned lobster meat
• 1 cup cooked rice
• 1/2 onion, sliced thin
• 1/2 green pepper, chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 2 cups canned condensed tomato soup or pureed canned tomatoes
• 1/2 bay leaf

Method

1. 1

   Break cooked lobster meat into sizable chunks; measure rice after cooking.

2. 2

   Saute the onion and green pepper in the butter.

3. 3

   When the onion is golden, add the seasonings, tomato soup or puree and bay leaf.

4. 4

   Stir until thickened, add rice and lobster.

5. 5

   Cover, reduce to very low heat, and let stand until steaming.

6. 6

   Serve on hot toast.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 23. The excerpt below is the record exactly as published.

14 teaspoon salt meat, cut in pieces, bite size Saute onions in fat. Make a paste of curry powder, flour, salt and part of chicken stock. Add to onions, then add remainder of stock. Cook until thick. Add milk and then eggs and finally add chicken or other meat. Serve with 1 cup of rice cooked in 112 cups of water until steamed dry. FLORINE OLIVE (Mrs. H. K.) SALMON LOAF 1: tablespoon lemon juice 14 teaspoon salt 2 cups flaked salmon or tuna 1 beaten egg 1 cup medium white sauce 14 cup celery, chopped 1%4 cup top milk 1 cup dry bread crumbs Add lemon juice to salmon. Add remaining ingredients and mix well. Bake in greased baking dish in moderate oven 350° until brown and set, about 30 minutes. Serves 6. ANNA LEE F. SPRYE 59 THE QUAKER CooK Book LOBSTER JAMBALAYA 2 cups cooked or canned ¥Y2 teaspoon salt lobster meat Y2 teaspoon paprika 1 cup cooked rice 2 cups canned condensed to- Y2 onion, sliced thin mato soup or pureed canned Ya green pepper, chopped tomatoes 2 tablespoons butter Y2 bay leaf 2 tablespoons flour

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