Crab and Andouille Jambalaya |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Food & Wine magazine. This makes a pretty and tasty meal for four. If you like your jambalaya really spicy, you could add hot sauce when serving. Enjoy! Ingredients:
1/4 cup extra virgin olive oil |
12 ounces andouille sausages, quartered lengthwise and cut into 3/4 inch pieces |
1 large onion, coarsely chopped |
1 red bell pepper, finely chopped |
1 celery rib, finely chopped |
2 large garlic cloves, very finely chopped |
1 teaspoon old bay seasoning |
1 1/4 cups jasmine rice, rinsed |
1 1/2 cups chicken stock or 1 1/2 cups low-sodium broth |
1 1/2 cups water |
1 sprig thyme |
kosher salt & freshly ground black pepper, to taste |
8 ounces lump crabmeat |
3 scallions, finely chopped |
hot sauce, for serving |
Directions:
1. In a medium to large enameled cast-iron pot (or any thick, good quality cookware), heat the olive oil.
2. Add the andouille and cook over med-high to high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl.
3. Add the onion, bell pepper, celery and garlic to the same pot.
4. Cover and cook over med-high heat, stirring occasionally, until the veggies are soft, about 3 minutes.
5. Add the Old Bay, rice, andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes.
6. Add the chicken stock, water and thyme, season lightly with salt and pepper and bring to a boil - then turn heat to very low.
7. Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes.
8. Fluff the rice with a fork and stir in the crab and scallions.
9. Cover and let stand for 2-3 minutes, just until the crab is hot.
10. Discard the thyme sprig.
11. Serve the jambalaya in bowls, passing the hot sauce at the table.
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