"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Crab and Andouille Jambalaya Recipe

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This recipe for Crab and Andouille Jambalaya, by , is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Polito
Added: Saturday, December 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1. 1/4 cup extra-virgin olive oil
2. 12 ounces andouille sausage or kielbasa, quartered lengthwise and cut into 3/4-inch pieces
3. 1 large onion, coarsely chopped
4. 1 red bell pepper, finely chopped
5. 1 celery rib, finely chopped
6. 2 large garlic cloves, minced
7. 1 teaspoon Old Bay seasoning
8. 1 1/4 cups jasmine rice (9 ounces)
9. 1 1/2 cups chicken stock or low-sodium broth
10. 1 1/2 cups water
11. 1 thyme sprig
12. Salt and freshly ground pepper
13. 1/2 pound lump crabmeat
14. 3 scallions, finely chopped
15. Hot sauce, for serving

Directions:
Directions:
1. In a medium, enameled cast-iron casserole, heat the olive oil. Add the andouille and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl.

2. Add the onion, bell pepper, celery and garlic to the casserole. Cover and cook over high heat, stirring occasionally, until softened, about 3 minutes. Add the Old Bay, rice and andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes. Add the stock, water and thyme, season lightly with salt and pepper and bring to a boil. Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes. Fluff with a fork and stir in the crab and scallions. Cover and let stand for 2 to 3 minutes, just until the crab is hot; discard the thyme sprig. Serve in bowls, passing hot sauce at the table.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Wine
Bright, berry-rich Charbono: 2005 Summers Estate.

 

 

 

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