Monday, December 29, 2008

Dinner Snapshot - Jambalaya

We made jambalaya last Sunday and ended up eating it three nights in a row. The flavors just got better and better as the days went by. The first night, this dish was good. The second night, this dish was incredible. By the third night, the flavor was mind-blowing and it made us want to cry into our bowls when we ate the last bite.

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
12 large shrimp, peeled and deveined
3 scallions, finely chopped

1. In a medium, enameled cast-iron casserole, heat the olive oil.
2. Add the andouille and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl.
3. Add the onion, bell pepper, celery and garlic to the casserole. Cover and cook over high heat, stirring occasionally, until softened, about 3 minutes.
4. Add the Old Bay, rice and andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes.
5. Add the stock, water and thyme, season lightly with salt and pepper and bring to a boil.
6. Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes.
7. Fluff with a fork and stir in the crab, shrimp and scallions.
8. Cover and let stand for 3 to 4 minutes, just until the crab is hot and the shrimp are opaque; discard the thyme sprig. Serve in bowls doused with plenty of Tabasco.

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