Crab And Andouille Jambalaya

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.