Crab and Andouille Jambalaya

Recipe by LifeIsGood
READY IN: 45mins




  • 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.