Creole Rice with Crab
3/4 c rice
2 tbs butter or margarine
1 sm onion
1 sm green pepper, cored, seeded and chopped
15 oz can tomatoes, chopped, juice included
1 tbs Cajun seasoning
1/4 tesp black pepper
1/2 tesp Worcestershire sauce
1 bay leaf
1/8 tesp ground cloves
6 oz can crab meat, white or lump, drained
3 tbs Grated parmesan
Cook rice in 1-1/2 cups water until just tender and water is absorbed,
about 18 minutes. Melt butter in medium skillet over moderate heat. Add
onions and green pepper and cook until onions are transparent, 2-3 minutes. Add
tomatoes with juice, Cajun seasoning, pepper, sugar,worchestershire, bay leaf
and cloves. Bring mixture to simmer and reduce heat to low. Cook, uncovered, 10
minutes, stirring frequently. Remove bay leaf. Stir in rice and crab
meat. Taste and adjust seasonings. Transfer mixture to 1-1/2 quart casserole and
sprinkle with cheese. Bake uncovered, at 375 F for 20 minutes. Makes 4-6
servings.
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