Crab And Andouille Jambalaya Recipe

Name: Crab And Andouille Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Crab And Andouille Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab And Andouille Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions