Crab and Andouille Jambalaya
Dive into the rich, bold flavors of the bayou with this Crab and Andouille Jambalaya, a hearty one-pot dish that brings a taste of Louisiana to your table. Featuring smoky andouille sausage, tender lump crabmeat, and perfectly seasoned long-grain rice, this recipe is a symphony of textures and Cajun spices. Aromatic veggies like onion, celery, and bell pepper form the savory foundation, while Cajun seasoning, paprika, and thyme infuse every bite with zesty Southern flair. Simmered in chicken stock and studded with juicy diced tomatoes, this comforting jambalaya is finished with a sprinkle of scallions and fresh parsley for a vibrant, colorful touch. Perfect for a crowd or a cozy family dinner, this 60-minute meal is an irresistible blend of tradition and bold coastal flavor.
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Recipe Information
Ingredients
- 12 ounces andouille sausage
- 1 pound lump crabmeat
- 2 cups long-grain white rice
- 4 cups chicken stock
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 4 garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 scallions, sliced
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Slice the andouille sausage into 1/4-inch rounds.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the andouille sausage to the pot, stirring occasionally, and cook until browned, about 5-7 minutes. Remove with a slotted spoon and set aside.
In the same pot, add the diced onion, green bell pepper, and celery. Cook until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the diced tomatoes (along with their juices), Cajun seasoning, paprika, dried thyme, bay leaves, and the previously browned sausage. Stir to combine.
Pour in the chicken stock and bring the mixture to a simmer.
Add the rice, stirring to ensure it is evenly distributed. Reduce the heat to low, cover, and let simmer for 20-25 minutes, stirring occasionally to prevent sticking.
Once the rice is tender, gently fold in the lump crabmeat. Be careful not to break up the crab too much.
Season the jambalaya with salt and black pepper, adjusting to taste.
Remove the bay leaves and discard them.
Sprinkle the scallions and chopped parsley over the jambalaya before serving.
Serve hot and enjoy!
Nutrition Facts
Calories |
3114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 14103 mg | 613% | |
| Total Carbohydrate | 180.0 g | 65% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 28.4 g | ||
| Protein | 218.7 g | 437% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 816 mg | 63% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 4085 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
