Jambalaya Stuffing

Name: Jambalaya Stuffing
Ingredients: 1/4 cup olive oil; 1 lb andouille sausages or 1 lb other spicy sausage, thinly sliced; 2 red bell peppers, cored and diced; 1 large onion, coarsely chopped; 3 celery ribs, diced; 3 garlic cloves, minced; 2 teaspoons dried thyme, crumbled; 2 bay leaves; 1 teaspoon fresh ground pepper; 1 teaspoon white pepper; 1 teaspoon file powder; 1/4 teaspoon cayenne pepper; 5 cups chicken stock; 1 (28 ounce) can crushed plum tomatoes, drained; 2 teaspoons salt; 2 1/2 cups long-grain rice; 1 cup diced green onion; 1 lb lump crabmeat

18 ingredients

14 steps

Ingredients

1/4 cup olive oil
1 lb andouille sausages or 1 lb other spicy sausage, thinly sliced
2 red bell peppers, cored and diced
1 large onion, coarsely chopped
3 celery ribs, diced
3 garlic cloves, minced
2 teaspoons dried thyme, crumbled
2 bay leaves
1 teaspoon fresh ground pepper
1 teaspoon white pepper
1 teaspoon file powder
1/4 teaspoon cayenne pepper
5 cups chicken stock
1 (28 ounce) can crushed plum tomatoes, drained
2 teaspoons salt
2 1/2 cups long-grain rice
1 cup diced green onion
1 lb lump crabmeat

Directions

1

Heat oil in heavy 5-quart saucepan over medium heat.
2

Add andouille and stir until crisp and brown, about 10 minutes; transfer to paper towels using slotted spoon, to drain.
3

Add bell peppers,onion,celery, garlic,thyme,bay leaves, pepper,white pepper, file' and cayenne to saucepan.
4

Cover and cook over low heat until vegetables are tender, stirring occasionally, about 15 minutes.
5

Mix in stock,tomatoes and salt; increase heat and bring to a boil.
6

Stir in rice; reduce heat to low, cover and cook until rice has absorbed all liquid, about 22 minutes.
7

Transfer rice mixture to a large bowl, add the andouille sausage and green onions and cool.
8

Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.
9

Preheat oven to 375 degrees.
10

Stir crab into stuffing.
11

Reserve 7 cups stuffing for turkey (if desired).
12

Spoon remaining stuffing into a 2-quart baking dish and cover tightly.
13

Can be prepared 4 1/2 hour ahead and refrigerated.
14

Bake until hot, about 40 minutes, and serve.