Crab and Andouille Jambalaya
Recipe from Food & Wine

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

Crab and Andouille Jambalaya
Yunhee Kim

by 2  people

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Servings: 4
Prep Time: 40 mins
Total Time: 40 mins
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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 
  • 1   
    thyme sprig
    Salt and freshly ground pepper
  • 1/2  pound 
    lump crabmeat
  • 3   
    scallions, finely chopped
    Hot sauce, for serving
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.
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