Jambalaya Aux Crabes Crab Jambalaya Recipes

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.

Steps:

• Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
• Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
• Gently stir in hot rice and cook 3-5 minutes or until heated through.

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.

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.