Crabandandouillejambalaya Recipes

CRAB AND ANDOUILLE JAMBALAYA

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.

CHICKEN, SHRIMP AND ANDOUILLE JAMBALAYA

Steps:

• Preheat oven to 350 degrees F.
• In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
• Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
• Add rice, tomatoes with juice, and broth; bring to a boil.
• Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
• Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

SIMPLE SHRIMP AND ANDOUILLE JAMBALAYA

Steps:

• In a food processor, pulse the onion, red pepper and garlic until chopped very fine, ten to twelve 1-second pulses, scraping down the sides of the bowl as necessary; set aside.
• Season the shrimp with salt and hot pepper sauce to taste.
• Heat the oil in a large Dutch oven over medium high heat until shimmering. Add the shrimp in a single layer and cook, without stirring, for 30 seconds. Using tongs, flip the shrimp and cook for another 30 seconds. Transfer the shrimp to a medium bowl and set aside.
• Add the sausage to the pan and cook, stirring occasionally, until lightly browned, about 3 minutes. Using a slotted spoon, transfer the sausage to a second bowl.
• Scrape the veggies from the food processor into the empty pot and cook, stirring frequently, until softened, about 3 minutes. Stir in the rice and continue to stir until the grains are coated with the fat, about 1 minute.
• Add the bay leaves, tomatoes, clam juice, and 1 cup water and bring to a boil.
• Stir in the sausage, cover, and reduce the heat to low.
• Cook until the rice is tender, 17 to 20 minutes.
• Off the heat, stir in the shrimp and parsley with a fork (do not mush the rice), cover the pot, and allow to sit for 2 minutes or until the shrimp is heated through.
• Discard the bay leaves and adjust the seasoning with salt and hot pepper sauce to taste. Serve immediately.