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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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 It
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.
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.
Bright Charbono from Napa Valley.
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