Jambalaya Aux Crabes Crab Jambalaya 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.

CAJUN SHRIMP AND CRAB JAMBALAYA

Steps:

• Lightly coar a large geavy skilled with nonstick cooking spray and set over medium heat. Add oil and flour and stir consistantly until roux turns deep mahogany brown, about 5 minutes. Add onions, green pepper, celery and bacon; saute until vegetables are soft, about 5 minutes longer.
• Stir in tomatoes in puree, broth, rice and Old Bay seasoning; bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until most of liquid is absorbed and rice is almost tender, about 20 minutes.
• Fold in shrimp and cook just until shrimp are pink and firm, about 5 minutes.
• Gently fold in crab; cover and cook 1 minute. Remove from heat and let stand 3 minutes. Sprinkle with cilantro.

JAMBALAYA AUX CRABES - CRAB JAMBALAYA

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.