My F&W
quick save (...)
Crab and Andouille Jambalaya
© Yunhee Kim

Crab and Andouille Jambalaya

  • TOTAL TIME: 40 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST

To make this jambalaya stand out, use incredible lump crabmeat, great andouille sausage and a good hit of Old Bay seasoning.

  1. 1/4 cup extra-virgin olive oil
  2. 12 ounces andouille sausage or kielbasa, quartered lengthwise and cut into 3/4-inch pieces
  3. 1 large onion, coarsely chopped
  4. 1 red bell pepper, finely chopped
  5. 1 celery rib, finely chopped
  6. 2 large garlic cloves, minced
  7. 1 teaspoon Old Bay seasoning
  8. 1 1/4 cups jasmine rice (9 ounces)
  9. 1 1/2 cups chicken stock or low-sodium broth
  10. 1 1/2 cups water
  11. 1 thyme sprig
  12. Salt and freshly ground pepper
  13. 1/2 pound lump crabmeat
  14. 3 scallions, finely chopped
  15. Hot sauce, for serving
  1. In a medium, enameled cast-iron casserole, heat the olive oil. Add the andouille and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl.
  2. Add the onion, bell pepper, celery and garlic to the casserole. Cover and cook over high heat, stirring occasionally, until softened, about 3 minutes. Add the Old Bay, rice and andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes. Add the stock, water and thyme, season lightly with salt and pepper and bring to a boil. Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes. Fluff with a fork and stir in the crab and scallions. Cover and let stand for 2 to 3 minutes, just until the crab is hot; discard the thyme sprig. Serve in bowls, passing hot sauce at the table.

Suggested Pairing

Bright Charbono from Napa Valley.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.