Crab Jambalaya, Now with Andouille
June 26th, 2009 | View Comments
Active prep time: 20 mins
Cook time: 25-30 mins
Serves: 4
Someone from Louisiana freaked out (nicely) at my use of kielbasa in jambalaya and strongly suggested that I try it with andouille for proper Cajun eating. So I did!
Verdict: yum. Still yum after a comedy of errors during the cooking. Don’t forget to add the garlic until the end! I did also make a couple (intentional) adjustments to the recipe, re-posted below.
Andouille is spicy, so if you don’t have much of a heat tolerance you may still want to go with kielbasa and optionally heat it up with Tabasco to taste.
Crab & Andouille Jambalaya
Adapted from the 2009 Food & Wine Cookbook
1/4 c. olive oil
12 oz. andouille sausage, quartered lengthwise and cut into 3/4-in chunks
1 onion, chopped
1 red bell pepper, chopped
2 ribs celery, chopped
2 large garlic cloves, finely chopped
1 t. Old Bay seasoning
1 1/4 c. long-grain white rice
1 1/2 c. low-sodium chicken stock
1 1/2 c. water
1/4 teaspoon dried thyme
Salt and pepper to taste
15-16 oz. lump crab meat
3 scallions, chopped
Heat olive oil in a medium-sized Dutch oven until shimmering, but not smoking. Lightly brown andouille over high heat, stirring occasionally, about 3 minutes. Remove andouille with a slotted spoon and set aside.
Add onion, red bell pepper, celery, and garlic. Cover and cook until soft, stirring occasionally, about 3 minutes.
Add Old Bay, rice, and andouille and cook, stirring occasionally, until rice is opaque, about 2 minutes. Add chicken stock, water, and thyme. Season to taste with salt and pepper. Stir once to combine. Bring everything to a boil, then reduce heat to low. Cover and simmer until rice is tender and the liquid is absorbed, 15-20 minutes.
Fluff rice and fold in crab and scallions. Let stand for a few minutes until the crab heats through.
If desired, pass some Tabasco sauce at the table.
I’m a bit behind on blogging this week; got laid pretty flat by mono’s diminuitive second cousin. Stay tuned—posting will be rapid-fire this weekend as I catch up!
Yvonne posted this on June 26th, 2009 @ 11:07pm in Cajun Cuisine, One Pot Meals, Pork, Quick Meals, Shellfish | Permalink to "Crab Jambalaya, Now with Andouille"
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Likes to cook, eat, grow herbs, and collect kitchen gear in Houston, TX. 
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