MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Crab and Andouille Jambalaya
| Crab and Andouille Jambalaya | Print |
Recipe By: Alice Morrow
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
- 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.
- To the pot, add onion, bell pepper, celery and garlic. Cover and cook over high heat until veggies are soft, stirring occasionally.
- Add Old Bay Seasoning, rice and sausage and cook, stirring occasionally, until rice is opaque, about 2 minutes.
- 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.
- Fluff with fork, fold in crabmeat and green onions. Cover and let stand for 2-3 minutes, until crab is hot. Taste for seasoning.
- Serve with Tabasco or gumbo file.
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