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Archive recipe

Crab Jambalaya

Crab, rice, tomatoes, and herbs cooked together in broth with a little roux.

From The Picayune’s Creole Cook Book (1910) via the Open Recipe Archive. Its directions point to the companion shrimp jambalaya method; this adaptation follows that one-pot pattern and keeps the crab in large pieces.

Ingredients

The dish

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Crab Jambalaya

archive.org

3 of 10 items checked · 6 aisles

Produce

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Meat & Poultry

Dairy & Eggs

Pantry / Durable

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Spices & Seasoning

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Cooking Instructions

  1. Boil the crabs, remove the meat, and cut the bodies into quarters.

  2. Make a light brown roux with butter and flour. Add chopped onion and garlic and cook until softened.

  3. Add tomatoes, thyme, bay, chili pepper, broth, and rice. Simmer until the rice is nearly tender.

  4. Fold in the crab and cook gently until heated through. Season with salt and black pepper and serve hot.

Adapted from Open Recipe Archive · The Picayune’s Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)

Appears in: The Louisiana Creole table