Creole Crab and Rice

Name: Creole Crab and Rice
Ingredients: 3/4 cup rice; 2 tablespoons butter or margarine; 1 small onions; 1 small green bell peppers cored, seeded, chopped; 15 ounces tomatoes, canned chopped, juice included; 1 teaspoon cajun seasoning; 1/4 teaspoon black pepper; 1/2 teaspoon sugar; 1/2 teaspoon worcestershire sauce; 1 each bay leaves; 18 teaspoon cloves ground; 6 ounces crab meat white, lump, drained; 3 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

13 ingredients

11 steps

Ingredients

3/4 cup rice
2 tablespoons butter or margarine
1 small onions
1 small green bell peppers cored, seeded, chopped
15 ounces tomatoes, canned chopped, juice included
1 teaspoon cajun seasoning
1/4 teaspoon black pepper
1/2 teaspoon sugar
1/2 teaspoon worcestershire sauce
1 each bay leaves
18 teaspoon cloves ground
6 ounces crab meat white, lump, drained
3 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

Directions

1

Cook rice in 1 1/2 cups water until just tender and water is absorbed, about 18 minutes.
2

Melt butter in medium skillet over moderate heat.
3

Add onions and green pepper and cook until onions are transparent, 2 to 3 minutes.
4

Add tomatoes with juice, cajun seasoning, pepper, sugar, worchestershire, bay leaf and cloves.
5

Bring mixture to simmer and reduce heat to low.
6

Cook, uncovered, 10 minutes, stirring frequently.
7

Remove bay leaf.
8

Stir in rice and crab meat.
9

Taste and adjust seasonings.
10

Transfer mixture to 1 1/2 quart casserole and sprinkle with cheese.
11

Bake uncovered, at 375F (190C) F for 20 minutes.