Recipe: Crab Jambalaya

CRAB JAMBALAYA

1 pound crabmeat
1/2 cup chopped bacon
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 (1 pound, 11 oz.) can tomatoes
1/4 cup uncooked regular rice
1 tablespoon worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper

Fry bacon until lightly browned.

Add onion, celery, and green pepper; cook until tender.

Add tomatoes, rice and seasonings. Cover and simmer for 20 to 25 minutes, or until rice is tender, stirring occasionally.

Add crabmeat and heat through.

Serves 6
Source: Oceans of Cooking by Barbara Wells