Crab and Andouille Jambalaya

Total Time
45mins
Prep 15 mins
Cook 30 mins

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!

Ingredients Nutrition

Directions

  1. In a medium to large enameled cast-iron pot (or any thick, good quality cookware), heat the olive oil.
  2. Add the andouille and cook over med-high to high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl.
  3. Add the onion, bell pepper, celery and garlic to the same pot.
  4. Cover and cook over med-high heat, stirring occasionally, until the veggies are soft, about 3 minutes.
  5. Add the Old Bay, rice, andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes.
  6. Add the chicken stock, water and thyme, season lightly with salt and pepper and bring to a boil - then turn heat to very low.
  7. Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes.
  8. Fluff the rice with a fork and stir in the crab and scallions.
  9. Cover and let stand for 2-3 minutes, just until the crab is hot.
  10. Discard the thyme sprig.
  11. Serve the jambalaya in bowls, passing the hot sauce at the table.
Most Helpful

This was a good, interesting change from a tomato-based jambalaya. It was very savory and filling. ZWT9

Debbie R. July 18, 2013

We made this tasty jambalaya last night for dinner and really enjoyed it. Since I don't eat meat, I used Vegan Andouille-Style Sausage for the andouille. This andouille recipe is pretty spicy, so along with the other jambalaya ingredients, I used very little hot sauce upon serving. Both DH and I agreed that this is a keeper that we would have again. Thanks!

Dr. Jenny May 18, 2013

Scrumptious! My grocer doesn't carry Andouille sausage so I substituted 1/2 hot links and 1/2 hot Italian sausage. Thanks, LifeIsGood! Made for Aussie New Zealand Recipe Swap.

mersaydees April 29, 2010