Sweet briny shrimp and crab add deep flavor and richness to this classic Cajun rice dish from New Orleans. Cooking the shrimp in their shells keeps them tender and juicy, not to mention saves a bit of prep time.
Ingredients
3 tablespoons extra-virgin olive oil
8 ounces andouille sausage or kielbasa, quartered lengthwise and cut into ¾-inch pieces
1 medium yellow onion, finely chopped
1 medium red or green bell pepper, cored, seeded and finely chopped
1 large celery stalk, finely chopped
2 large garlic cloves, minced
1 teaspoon Cajun seasoning or Old Bay (see Pro Tips)
1 ½ cups uncooked jasmine rice
1 cup seafood or chicken stock or bottled clam juice
1 ¼ cups water
½ teaspoon dried thyme
Salt and freshly ground pepper
½ pound spot shrimp, side-striped shrimp, or medium Gulf shrimp in their shells Available In Our Premium Subscription Box
1½ cups picked crabmeat (about 8 ounces from 2 Dungeness crab clusters or 1 Bairdi crab cluster) Available In Our Premium Subscription Box
3 scallions, white and green parts, finely chopped
Hot pepper sauce, for serving
Directions
Sauté the sausage
In a medium, heavy pot or Dutch oven, heat the oil over medium-high heat until shimmering. Add the andouille and cook, stirring occasionally, until lightly browned, 3 minutes. Using a slotted spoon, transfer the sausage to a bowl, leaving the fat in the pan.
Sauté the aromatics
Reduce the heat to medium and add the onion, bell pepper, celery, and garlic to the pot. Cover and cook, stirring occasionally, until softened, 3 minutes. Add the cajun seasoning and rice and cook, stirring occasionally, until the rice is lightly toasted, about 2 minutes. Add the stock, water, thyme, and cooked andouille, then season lightly with salt and pepper. Bring to a boil over high heat, then reduce the heat to low, cover, and cook until the rice is almost tender and the liquid nearly absorbed, about 15 minutes.
Prep the shrimp
Meanwhile, using kitchen scissors, cut along the tops of the shrimp through the shells and remove any veins if visible.
Finish and serve
Scatter the shrimp over the rice, cover, and cook until the shrimp are pink and curled and the rice is tender, about 3 minutes longer. Fluff with a fork and stir in the crab and scallions. Cover and let sit off the heat for 2 to 3 minutes, just until warmed through. Serve in bowls with hot sauce at the table.
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Pro Tips
Pair it Up
Rich and hearty jambalaya calls for wines with a bit of sweetness and acidity to balance the spiciness of the dish. Riesling, gewurztraminer, or pinot noir would all be good choices..
Level it Up
Add a finely chopped, seeded jalapeño with the onions, celery, bell pepper, and garlic for a bit of heat.
Ingredient Swap
Using pantry staples, you can make your own Cajun seasoning by combining 1 teaspoon each paprika and garlic powder, and ¼ teaspoon each salt, black pepper, and cayenne pepper.
