Jambalaya Dinner

We picked up some fresh crab at the Farmers Market and I made this tasty recipe tonight. VERY GOOD!!

Crab & Kielbasa Jambalaya
Adapted from the 2009 Food & Wine Cookbook

1/4 c. olive oil
16 oz. kielbasa, quartered lengthwise and cut into 3/4-in chunks
1 onion, chopped
1 red bell pepper, chopped
1 rib celery, chopped
2 large garlic cloves, finely chopped
1 t. Old Bay seasoning
1 1/4 c. long-grain white rice
1 1/2 c. low-sodium chicken stock
1 1/2 c. water
Heaping 1/8 teaspoon dried thyme
Salt and pepper to taste
8 oz. lump crab meat
3 scallions, chopped

Heat olive oil in a medium-sized Dutch oven. Lightly brown kielbasa over high heat, stirring occasionally, about 3 minutes. Remove kielbasa with a slotted spoon and set aside.

Add onion, red bell pepper, celery, and garlic. Cover and cook until soft, stirring occasionally, about 3 minutes.

Add Old Bay, rice, and kielbasa and cook, stirring occasionally, until rice is opaque, about 2 minutes. Add chicken stock, water, and thyme. Season to taste with salt and pepper. Stir once to combine. Bring everything to a boil, then reduce heat to low. Cover and simmer until rice is tender and the liquid is absorbed, about 15 minutes.

Fluff rice and fold in crab and scallions. Let stand for a few minutes until the crab heats through.

Pass some Tabasco sauce at the table.