Crab & Kielbasa Jambalaya
May 21st, 2009 | View Comments
Active prep time: 20 mins, less if you’re faster with a knife than I am
Cook time: 25 mins
Serves: 4
The color in the above photo is a bit wonky and no amount of color-correcting seems to make it right, but take my word for it: this offering from the 2009 Food & Wine Cookbook is amazingly delicious.
The original recipe calls for andouille but suggests kielbasa as an alternative. Since I love kielbasa (even more than bratwurst, which I’m pretty sure is blasphemy in my native Wisconsin), I went straight for my favorite U-shaped sausage.
As you can see from the photos, I lack a proper enameled cast-iron Dutch oven so I just used our biggest non-stick pot. I feel like having a good Dutch oven will make a noticeable difference in this recipe, both during the browning of the sausage (mmm…delicious brown bits) and in how fast the rice cooks.
Crab & Kielbasa Jambalaya
Adapted from the 2009 Food & Wine Cookbook
1/4 c. olive oil
16 oz. kielbasa, quartered lengthwise and cut into 3/4-in chunks
1 onion, chopped
1 red bell pepper, chopped
1 rib 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
Heaping 1/8 teaspoon dried thyme
Salt and pepper to taste
8 oz. lump crab meat
3 scallions, chopped
Heat olive oil in a medium-sized Dutch oven. Lightly brown kielbasa over high heat, stirring occasionally, about 3 minutes. Remove kielbasa 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 kielbasa 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, about 15 minutes.
Fluff rice and fold in crab and scallions. Let stand for a few minutes until the crab heats through.
Pass some Tabasco sauce at the table.
When I make this again, I’ll probably use close to double the amount of crab meat. And you should definitely splurge on the good crab for this.
Be careful not to eat too much, like I did. Hah.
Yvonne posted this on May 21st, 2009 @ 9:08pm in Cajun Cuisine, One Pot Meals, Pork, Quick Meals, Shellfish | Permalink to "Crab & Kielbasa Jambalaya"
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Likes to cook, eat, grow herbs, and collect kitchen gear in Houston, TX. 
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