8 
35 mins 
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
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.
Contents
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.
