I always think of New Orleans as a second home and was lucky enough to have attended college there and even actually went class every once in awhile. Classic jambalaya with smoky andouille sausage and sweet crab meat.
- Prep Time: 15m
- Cook Time: 30m
- Total Time: 45m
Ingredients
- 2 tablespoons Olive Oil
- Scallion, green tops, thinly sliced
- Garnish
- 1 pound Lump Crab meat, thawed
- 2 cups Long Grain Rice
- 1 Bay Leaf
- 4 cups Chicken Stock
- 1 Can (14.5 oz) Diced Tomato
- 2 tablespoons Tomato Paste
- 1/2 teaspoon Ground Black Pepper
- 1 tablespoon Cajun Seasoning
- 1 Bunch Scallions, green tops removed (reserve for garnish), thinly sliced
- 3 Cloves Garlic, minced
- 1/2 cup Celery, ½” dice
- 1 cup Bell Pepper (about 1-1 ½ large peppers), ½” dice
- 1 cup Onion (about 1 large onion), ½” dice
- 1 pound Smoked Sausage (Andouille style preferred), quartered lengthwise and cut into ½” pieces
- Hot Sauce to taste
Instructions
- Procedure
- Add the oil to a Dutch oven or heavy bottom pot over medium-high . Add the sausage and cook until lightly browned, about 5 minutes. Reduce the heat to medium and add all of the vegetables, the seasoning and pepper and sauté for about 5 minutes, stirring frequently, until the onions are translucent. Add the tomato paste and cook for an additional 2 minutes. Add the diced tomatoes, chicken stock and bay leaf and increase heat to high and bring to a boil. Add the rice and stir briefly to incorporate. Reduce the heat to low, cover, and simmer for 15 minutes. Add the crab and all of the liquid and gently stir to combine. Replace cover and simmer an additional 5 minutes or until rice is tender. Remove the bay leaf and season with hot sauce to taste. Garnish with sliced green scallions for serving.