Crab and Sausage Jambalaya
Ingredients
- 2 cups Carolina® White Rice
- 3 tbsp olive oil
- 1 1/2 cups andouille sausages, diced
- 1 medium onion, minced
- 2 ribs celery, diced
- 5 cloves garlic, minced
- 8 fresh thyme sprigs
- 4 cups reduced sodium chicken broth
- 1 cup canned diced tomatoes
- 2 tbsp Cajun seasoning
- 2 tsp cumin
- 2 tsp salt
- 4 green onions, thinly sliced, divided
- 2 tbsp lemon juice
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1 cup fresh lump crab meat, cooked
Instructions
This amazing jambalaya recipe has all the perfect spices to please everyone´s tastebuds.
Step 1
In a large saucepan set over medium heat, add oil. Cook andouille sausage for 3 to 5 mins or until starting to brown; set aside.
Step 2
Stir in onion, celery, thyme and garlic. Cook for 3 to 5 mins or until fragrant and softened.
Step 3
Stir in rice. Cook for 2 to 3 mins or until well coated. Stir in broth, tomatoes, Cajun seasoning, cumin and salt. Bring to a boil. Reduce heat to low. Cover and cook for 20 to 25 mins. Remove thyme sprigs.
Step 4
Stir in reserved sausage, 2 sliced green onions, lemon juice, red and green bell peppers. Cook for 5 to 8 mins more or until bell peppers are tender crisp. Stir in crab.
Step 5
Transfer to serving bowl or serving plate. Garnish with remaining green onion.
Recipe Tips
Tie thyme sprigs with twine for easy removal.
Substitute andouille with cured chorizo for variation.
Substitute fresh crab meat with canned crab meat if desired.
Steam crab for 10 to 20 minutes to prepare.
All About Jambalaya
Jambalaya is one of Louisiana’s most well-known foods worldwide. The word “mix” or “jumble” refers to the mixture of ingredients in this dish. In other words, it’s a fantastic way to be inspired and use up extra leftovers in your fridge! Build your meal upon a base of premium rice and meats or seafood.
Rice: In contrast to gumbo, jambalaya is mixed into the cooking pot, soaking up every flavor! Like our fluffy white rice, we advise long grain rice.
Surf and/or Turf: Get your protein fix by including meat, seafood, or both, as in this crab and sausage jambalaya. It’s not unexpected that these are frequently seen in the pot because Cajun cookery is known for being the food of those who depend on the land:
Meat: andouille sausage, chicken, and alligator.
Seafood: crawfish, shrimp, fish, oysters.
Vegetables: celery, bell peppers, and onions
Seasoning: Cajun, cumin, paprika, garlic powder, and cayenne pepper.
Herbs: basil and bay leaves, rosemary, thyme, parsley, and others
Are you interested in trying another of our tried-and-true jambalaya recipes?
Baked Jambalaya Risotto with Andouille and Kale
This delectable dish was prepared using both the stovetop and the oven!
Rice Cooker Spicy Cajun Jambalaya
Crank up the heat with this amazing dish!
Why not add some Mexican chorizo for a unique flavor from south of the border?
Other Meal Inspiration
For more recipes which can be made with long grain rice, take a look at our website.
Or Look at our chaufa recipe for more dinner ideas.
