Best Crab Jambalaya Recipes

Crab and Andouille Jambalaya image

Provided by LifeIsGood

Categories Crab

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup extra virgin olive oil
12 ounces andouille sausages, quartered lengthwise and cut into 3/4 inch pieces
1 large onion, coarsely chopped
1 red bell pepper, finely chopped
1 celery rib, finely chopped
2 large garlic cloves, very finely chopped
1 teaspoon Old Bay Seasoning
1 1/4 cups jasmine rice, rinsed
1 1/2 cups chicken stock or 1 1/2 cups low-sodium broth
1 1/2 cups water
1 sprig thyme
kosher salt & freshly ground black pepper, to taste
8 ounces lump crabmeat
3 scallions, finely chopped
hot sauce, for serving

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 image

Provided by Julieannie

Categories Crab

Time 1h2m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
2 tablespoons all-purpose flour
2 onions, chopped
1 green bell pepper, chopped
1 celery rib, chopped
3 ounces Canadian bacon, diced
1 (28 ounce) can chopped tomatoes, pureed
1 (14 ounce) can reduced-sodium chicken broth
1 1/2 cups long-grain white rice
2 teaspoons Old Bay Seasoning
1 lb shrimp, peeled and deveined
8 ounces lump crabmeat
2 tablespoons fresh cilantro, chopped

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.

Nutrition Facts : Calories 393.1, Fat 5.7, SaturatedFat 1.2, Cholesterol 183.6, Sodium 563.5, Carbohydrate 50.3, Fiber 3.2, Sugar 5.8, Protein 34

CRAB JAMBALAYA image

Number Of Ingredients 15

1/4 cup extra-virgin olive oil
12 ounces andouille sausage or kielbasa, quartered lengthwise and cut into 3/4-inch pieces
1 large onion, coarsely chopped
1 red bell pepper, finely chopped
1 celery rib, finely chopped
2 large garlic cloves, minced
1 teaspoon Old Bay seasoning
1 1/4 cups jasmine rice (9 ounces)
1 1/2 cups chicken stock or low-sodium broth
1 1/2 cups water
1 thyme sprig
Salt and freshly ground pepper
1/2 pound lump crabmeat
3 scallions, finely chopped
Hot sauce, for serving

Steps:

In a medium, enameled cast-iron casserole, heat the olive oil. Add the andouille and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl. Add the onion, bell pepper, celery and garlic to the casserole. Cover and cook over high heat, stirring occasionally, until softened, about 3 minutes. Add the Old Bay, rice and andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes. Add the stock, water and thyme, season lightly with salt and pepper and bring to a boil. Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes. Fluff with a fork and stir in the crab and scallions. Cover and let stand for 2 to 3 minutes, just until the crab is hot; discard the thyme sprig. Serve in bowls, passing hot sauce at the table.