Jambalaya Stuffing Recipe

Name: Jambalaya Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1/4 cup olive oil; 1 lb andouille sausages or 1 lb other spicy sausage, thinly sliced; 2 red bell peppers, cored and diced; 1 large onion, coarsely chopped; 3 celery ribs, diced; 3 garlic cloves, minced; 2 teaspoons dried thyme, crumbled; 2 bay leaves; 1 teaspoon fresh ground pepper; 1 teaspoon white pepper; 1 teaspoon file powder; 1/4 teaspoon cayenne pepper; 5 cups chicken stock; 1 (28 ounce) can crushed plum tomatoes, drained; 2 teaspoons salt; 2 1/2 cups long-grain rice; 1 cup diced green onion; 1 lb lump crabmeat

Servings: persons

1/4 cup olive oil
1 lb andouille sausages or 1 lb other spicy sausage, thinly sliced
2 red bell peppers, cored and diced
1 large onion, coarsely chopped
3 celery ribs, diced
3 garlic cloves, minced
2 teaspoons dried thyme, crumbled
2 bay leaves
1 teaspoon fresh ground pepper
1 teaspoon white pepper
1 teaspoon file powder
1/4 teaspoon cayenne pepper
5 cups chicken stock
1 (28 ounce) can crushed plum tomatoes, drained
2 teaspoons salt
2 1/2 cups long-grain rice
1 cup diced green onion
1 lb lump crabmeat

1
Heat oil in heavy 5-quart saucepan over medium heat.
2
Add andouille and stir until crisp and brown, about 10 minutes; transfer to paper towels using slotted spoon, to drain.
3
Add bell peppers,onion,celery, garlic,thyme,bay leaves, pepper,white pepper, file' and cayenne to saucepan.
4
Cover and cook over low heat until vegetables are tender, stirring occasionally, about 15 minutes.
5
Mix in stock,tomatoes and salt; increase heat and bring to a boil.
6
Stir in rice; reduce heat to low, cover and cook until rice has absorbed all liquid, about 22 minutes.
7
Transfer rice mixture to a large bowl, add the andouille sausage and green onions and cool.
8
Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.
9
Preheat oven to 375 degrees.
10
Stir crab into stuffing.
11
Reserve 7 cups stuffing for turkey (if desired).
12
Spoon remaining stuffing into a 2-quart baking dish and cover tightly.
13
Can be prepared 4 1/2 hour ahead and refrigerated.
14
Bake until hot, about 40 minutes, and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1/4 cup olive oil, 1 lb andouille sausages or 1 lb other spicy sausage, thinly sliced, 2 red bell peppers, cored and diced, 1 large onion, coarsely chopped, and more.

Yes, Jambalaya Stuffing falls under the Meat & Poultry 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.

Jambalaya Stuffing

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