CRAB AND ANDOUILLE JAMBALAYA
From Food & Wine magazine. This makes a pretty and tasty meal for four. If you like your jambalaya really spicy, you could add hot sauce when serving. Enjoy!
Provided by LifeIsGood
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium to large enameled cast-iron pot (or any thick, good quality cookware), heat the olive oil.
- Add the andouille and cook over med-high to high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl.
- Add the onion, bell pepper, celery and garlic to the same pot.
- Cover and cook over med-high heat, stirring occasionally, until the veggies are soft, about 3 minutes.
- Add the Old Bay, rice, andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes.
- Add the chicken stock, water and thyme, season lightly with salt and pepper and bring to a boil - then turn heat to very low.
- Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes.
- Fluff the rice with a fork and stir in the crab and scallions.
- Cover and let stand for 2-3 minutes, just until the crab is hot.
- Discard the thyme sprig.
- Serve the jambalaya in bowls, passing the hot sauce at the table.
SEAFOOD JAMBALAYA
My neighbor always gave me a container of this jambalaya when he made it. My family fought over it. I even made him make it for a Kentucky Derby party I had, and everyone raved. -Kristin Arnett
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- In a large Dutch oven, saute the mushrooms, onions, pepper, celery and garlic in oil. Add the sausage, shrimp, crawfish, broth, tomatoes, seasonings and rice., Bake, uncovered, at 325° for 45 minutes or until heated through, stirring after 20 minutes.
Nutrition Facts : Calories 379 calories, Fat 16g fat (6g saturated fat), Cholesterol 181mg cholesterol, Sodium 1322mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.
CRAB JAMBALAYA
Steps:
- Crack the crab legs & remove the meat;set aside. Fry bacon until crisp. Add onion & green pepper, cook until tender. Stir in flour,cook 1 minute. Stir in all remaining ingredients except crab meat; break up tomatoes with a spoon. Cook 3 minutes; stir occasionally. Stir in crab meat. Cover & cook over medium heat about 3 minutes or until crab is thoroughly heated.
JAMBALAYA AUX CRABES - CRAB JAMBALAYA
From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Crab
Time P1m10DT10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown onion and garlic in butter in deep skillet; add finely chopped chili pepper, white pepper and cayenne, and tomatoes, crushing them.
- Add broth, crab meat, rice and salt; mix well, cover and heat to boiling point.
- Lower heat and simmer slowly without uncovering for 20 minutes.
- Remove from heat, keep warm and let stand for another 20 minutes.
- At the end of this time, rice should be very tender and all liquid absorbed.
Nutrition Facts : Calories 174.8, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.4, Sodium 871, Carbohydrate 30.4, Fiber 1.3, Sugar 2.5, Protein 3.2
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