2.9 37

Crab and Andouille Jambalaya

  • Total Time:
  • Servings: 4

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

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KEY: Winter, Fast - Column, Stewing, Game Day, Cajun & Creole, Beans, Grains & Legumes, Soups & Stews, Basic/Easy, Fast, Dinner

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  • 1/4 cup extra-virgin olive oil
  • 12 ounces andouille sausage or kielbasa, 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, minced
  • 1 teaspoon Old Bay seasoning
  • 1 1/4 cups jasmine rice (9 ounces)
  • 1 1/2 cups chicken stock or low-sodium broth
  • 1 1/2 cups water
  • 1 thyme sprig
  • Salt and freshly ground pepper
  • 1/2 pound lump crabmeat
  • 3 scallions, finely chopped
  • Hot sauce, for serving


How to make this recipe

  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.

Contributed By Photo © Yunhee Kim Published March 2008

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