Crab and Andouille Jambalaya

Ingredients

  • 3 scallions
  • 1.5 cup(s) water
  • 1 thyme sprig
  • 1.5 cup(s) chicken stock or low-sodium broth
  • 1.25 cup(s) jasmine rice
  • 1 celery rib
  • Salt and freshly ground pepper
  • + 8 more ingredients
    • 1 teaspoon(s) Old Bay seasoning
    • 1 red bell pepper
    • 12 ounce(s) andouille sausage or kielbasa
    • Hot sauce
    • 1 large onion
    • 0.5 pound(s) lump crabmeat
    • 0.25 cup(s) extra-virgin olive oil
    • 2 large garlic cloves

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. Add the onion, bell pepper, celery and garlic to the casserole. Cover and cook over high heat, stirring occa...

View full recipe at Food & Wine

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