Creole Rice with Crab
3/4 c rice
2 tb butter or margarine
1 sm onion
1 sm green pepper, cored, seeded and chopped
15 oz can tomatoes, chopped, juice included
1 ts Cajun seasoning
1/4 ts black pepper
1/2 ts sugar
1/2 ts Worcestershire sauce
1 bay leaf
1/8 ts ground cloves
6 oz can crab meat, white or lump, drained
3 tb 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.