Louisiana Jambalaya

I had a neighbor who was from Louisiana. He used to make this all the time. I love any kind of rice dish, but I can't eat this if it is too hot. My husband likes it hot, so he seasons his on his plate and I can eat mine lightly seasoned. That is the good thing about this recipe--the pepper seasonings do not have to be cooked into it. You could also add jalapeños if you like and cook them into it--if you like hot stuff.

• Ready In: 1 hr 15 mins
• Serves: 8-10

Ingredients

• 1  large onion, chopped
• 4  tablespoons butter or 4  tablespoons oleo
• 2  teaspoons  minced fresh garlic (or from jar)
• 1 (14 1/2ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 2  stalks celery, chopped
• 1  green bell peppers or 1  red bell pepper, chopped
•  salt
•  pepper
•  cayenne pepper
• 1⁄2 teaspoon thyme
• 1⁄4 teaspoon ground cloves
• 1  lb  crabmeat
• 2  lbs shrimp, boiled & peeled
• 2  cups water
• 1  cup rice
• 1  teaspoon Worcestershire sauce

Directions

1. Sauté onions and garlic in butter about 5 minutes.
2. Add tomatoes, tomato paste, celery,bell pepper, thyme and cloves.
3. Cook 30 minutes stirring often.
4. Stir in cooked crabmeat.
5. Add water and bring to boiling.
6. Add rice and cook till rice is tender (about 20 minutes).
7. Add shrimp and season to your taste.