Jambalaya Stuffing

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READY IN: 1hr 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in heavy 5-quart saucepan over medium heat.
  • Add andouille and stir until crisp and brown, about 10 minutes; transfer to paper towels using slotted spoon, to drain.
  • Add bell peppers,onion,celery, garlic,thyme,bay leaves, pepper,white pepper, file' and cayenne to saucepan.
  • Cover and cook over low heat until vegetables are tender, stirring occasionally, about 15 minutes.
  • Mix in stock,tomatoes and salt; increase heat and bring to a boil.
  • Stir in rice; reduce heat to low, cover and cook until rice has absorbed all liquid, about 22 minutes.
  • Transfer rice mixture to a large bowl, add the andouille sausage and green onions and cool.
  • Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.
  • Preheat oven to 375 degrees.
  • Stir crab into stuffing.
  • Reserve 7 cups stuffing for turkey (if desired).
  • Spoon remaining stuffing into a 2-quart baking dish and cover tightly.
  • Can be prepared 4 1/2 hour ahead and refrigerated.
  • Bake until hot, about 40 minutes, and serve.
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