Jambalaya Aux Crabes Crab Jambalaya
Dive into the rich, bold flavors of Louisiana with this irresistible Jambalaya Aux Crabes, a crab jambalaya recipe that’s bursting with savory spices and fresh seafood flair. Perfectly seared Andouille sausage, a flavorful vegetable trinity of onions, celery, and bell peppers, and aromatic Creole seasoning form the backbone of this one-pot wonder. Tender, seasoned rice absorbs a medley of tomato-infused chicken stock, while generous chunks of sweet, succulent crab meat take center stage, adding a delightful touch of luxury. Garnished with vibrant green onions and parsley for a fresh finish, this hearty and easy-to-make dish is perfect for family dinners or festive gatherings. Ready in just under an hour, it’s a celebration of Southern comfort food that’s as satisfying as it is spectacular.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 8 ounces Andouille sausage
- 1 medium Yellow onion, diced
- 2 Celery stalks, diced
- 1 medium Green bell pepper, diced
- 4 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 14.5 ounces Diced tomatoes (canned)
- 4 cups Chicken stock
- 2 cups Long-grain white rice
- 2 Bay leaves
- 1 tablespoon Creole seasoning
- 12 ounces Cooked crab meat
- 3 Green onions, sliced
- 2 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the Andouille sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
In the same pot, add the diced onion, celery, and green bell pepper. Cook until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the tomato paste to the pot and stir to coat the vegetables. Cook for 2 minutes to caramelize the tomato paste.
Stir in the diced tomatoes, chicken stock, rice, bay leaves, and Creole seasoning.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
Return the browned sausage to the pot and stir to combine.
Gently fold in the cooked crab meat and cook for an additional 5-7 minutes, until the crab is heated through.
Adjust seasoning with salt and black pepper to taste.
Remove the bay leaves and discard.
Garnish with sliced green onions and fresh parsley before serving.
Nutrition Facts
Calories |
2586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 11784 mg | 512% | |
| Total Carbohydrate | 184.9 g | 67% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 33.8 g | ||
| Protein | 193.5 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 828 mg | 64% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 4000 mg | 85% | |
*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.
