CRAB AND ANDOUILLE JAMBALAYA
From Food & Wine magazine. This makes a pretty and tasty meal for four. If you like your jambalaya really spicy, you could add hot sauce when serving. Enjoy!
Provided by LifeIsGood
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium to large enameled cast-iron pot (or any thick, good quality cookware), heat the olive oil.
- Add the andouille and cook over med-high to high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl.
- Add the onion, bell pepper, celery and garlic to the same pot.
- Cover and cook over med-high heat, stirring occasionally, until the veggies are soft, about 3 minutes.
- Add the Old Bay, rice, andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes.
- Add the chicken stock, water and thyme, season lightly with salt and pepper and bring to a boil - then turn heat to very low.
- Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes.
- Fluff the rice with a fork and stir in the crab and scallions.
- Cover and let stand for 2-3 minutes, just until the crab is hot.
- Discard the thyme sprig.
- Serve the jambalaya in bowls, passing the hot sauce at the table.
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Agbaglo Ernest
[email protected]I love how versatile this recipe is. I've made it with shrimp, chicken, and even tofu. It's always delicious!
kamali Roka Magar
[email protected]This is the best jambalaya recipe I've ever tried! It's easy to make and always turns out perfect.
Elsa Antoine
[email protected]I thought this jambalaya was just okay. The flavors were good, but the texture was a little off. The rice was a bit too soft for my taste.
Ahmed jahid
[email protected]This jambalaya was a bit too spicy for my taste, but I still enjoyed it. I would recommend using less cayenne pepper if you don't like spicy food.
anas khan
[email protected]I've made this jambalaya several times now, and it's always a hit. It's a great recipe for a weeknight meal or a casual party.
Nakiyingi Joy
[email protected]This jambalaya was a huge hit with my family. Even my picky kids loved it! I will definitely be making this again.
rida tarar
[email protected]I'm not a big fan of jambalaya, but I thought this recipe was pretty good. The crab and andouille sausage added a nice touch of flavor.
Paula Hall
[email protected]This is the best jambalaya I've ever had! The crab and andouille sausage were cooked perfectly, and the sauce was so flavorful. I will definitely be making this again and again.
Doe Stacka
[email protected]I thought this jambalaya was just okay. The flavors were good, but the texture was a little off. The rice was a bit too soft for my taste.
Kailash Magar
[email protected]I was disappointed with this recipe. The rice was mushy and the sauce was bland. I won't be making this again.
Rafeeq Malik
[email protected]This is my new go-to jambalaya recipe. It's quick and easy to make, and it always turns out perfect.
Chaman Afroze
[email protected]I love how versatile this recipe is. I didn't have any crab on hand, so I used shrimp instead. It was still delicious!
Ryan Merit
[email protected]I've never made jambalaya before, but this recipe was easy to follow and turned out great! The rice was cooked perfectly, and the sauce was flavorful and well-seasoned.
ali jgy
[email protected]This jambalaya was a hit at my dinner party! The combination of crab and andouille sausage was perfect, and the Cajun spices gave it a delicious kick. I will definitely be making this again.