JAMBALAYA STUFFING

JAMBALAYA STUFFING image

Yield 8

Number Of Ingredients 18

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Ingredients

1/4 c olive oil
1 lb spicy smoked sausage or andouille
2 red bell peppers, cored and diced
1 lg onion, coarsely chopped
3 celery stalks, diced
3 garlic cloves, minced
2 tsp dried thyme, crumbled
2 bay leaves
1 tsp freshly ground pepper
1 tsp freshly ground white pepper
1 tsp file powder
1/4 tsp cayenne pepper
5 C chicken stock
1 28 oz can Italian Plum tomatoes, crushed and drained
2 tsp salt
2 1/2 C long-grain rice
1 c sliced green onion
1 lb lump crabmeat

Steps:

Heat oil in heavy 5 qt saucepan over med heat. Add sausage and stir until crisp and brown, about 10 mins. Transfer to bowl using slotted spoon. Add bell peppers, onion, celery, garlic, thyme, bay leaves, peppers, file and cayenne to saucepan. Cover and cook over low heat until vegetables are tender, stirring occassionally about 15 mins. Mix in stock, tomatoes and salt. Increase heat and bring to boil. Stir in rice. Reduce heat to low. Cover and cook until rice has absorbed all liquid, about 22 mins. Transfer rice to bowl and mix in sausage and green onion. Cool. Preheat oven to 375 degrees. Stir crab into stuffing. Reserve 7 C for turkey or spoon remaining into baking dishes. Bake until hot, about 40 mins.

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