Recipe by LifeIsGood
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!
- 1⁄4 cup extra virgin olive oil
- 12 ounces andouille sausages, quartered lengthwise and cut into 3/4 inch pieces
- 1 large onion, coarsely chopped
- 1 red bell pepper, finely chopped
- 1 celery rib, finely chopped
- 2 large garlic cloves, very finely chopped
- 1 teaspoon Old Bay Seasoning
- 1 1⁄4 cups jasmine rice, rinsed
- 1 1⁄2 cups chicken stock or 1 1⁄2 cups low-sodium broth
- 1 1⁄2 cups water
- 1 sprig thyme
- kosher salt & freshly ground black pepper, to taste
- 8 ounces lump crabmeat
- 3 scallions, finely chopped
- hot sauce, for serving
Directions See How It's Made
- 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.