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Crab and Andouille Jambalaya

Crab and Andouille Jambalaya

Crab and Andouille Jambalaya
Crab and Andouille Jambalaya
Crab and Andouille Jambalaya
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Recipe By:
Crab and Andouille Jambalaya
Ingredients
  • ¼ c. extra virgin olive oil
  • 1 lb. andouille sausage cut into ½” slices
  • 1 large Vidalia onion, chopped
  • 1 red bell pepper, chopped
  • 1 celery rib, chopped
  • 2 T. minced garlic
  • 1 t. Old Bay seasoning
  • 1 ¼ c. jasmine rice or your favorite rice
  • 1 ½ c. chicken stock or broth
  • 1 ½ c. water
  • Salt and fresh black pepper
  • 1 lb. lump crabmeat, picked over
  • 1 bunch green onions, chopped
  • Tabasco, optional
  • Gumbo file, optional
Instructions
  1. In cast-iron casserole, heat olive oil. Add sausage and cook over high heat, stirring occasionally, until lightly browned, about 3-4 minutes. Transfer to a bowl.
  2. To the pot, add onion, bell pepper, celery and garlic. Cover and cook over high heat until veggies are soft, stirring occasionally.
  3. Add Old Bay Seasoning, rice and sausage and cook, stirring occasionally, until rice is opaque, about 2 minutes.
  4. Add stock and water, season lightly and bring to boil. Cover and cook over very low heat until rice is tender and liquid is absorbed, about 12-15 minutes.
  5. Fluff with fork, fold in crabmeat and green onions. Cover and let stand for 2-3 minutes, until crab is hot. Taste for seasoning.
  6. Serve with Tabasco or gumbo file.
 

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