Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, brad's crab jumbalaya. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Brad's crab jumbalaya is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Brad's crab jumbalaya is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook brad's crab jumbalaya using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Brad's crab jumbalaya:

1. Take 1 dungeness crab. Cooked and deshelled
2. Get 1 andouille sausage, sliced on the bias
3. Prepare 1/2 small onion, chopped
4. Prepare 1 ea, baby red, baby yellow, & baby orange bell pepper, chopped
5. Prepare 1 tbs minced garlic
6. Get 1/2 can fire roasted diced tomatoes
7. Get 1 cup long grain white rice
8. Make ready 3 bay leaves
9. Get 2 tsp tomato and chicken bouillon
10. Get 1 tsp oregano
11. Get 1 tsp old bay seasoning
12. Get 1/2 tsp crushed red pepper
13. Prepare 1 1/2 tbs Cajun seasoning
14. Prepare 1 tsp paprika
15. Get 1/2 tsp allspice
16. Take 1 tbs butter

In a medium saucepan over high heat, melt margarine. Add the shrimp, salt, oregano and white, red and black peppers. Fluff the rice with a fork and stir in the crab and scallions. Serve the jambalaya in bowls, passing the hot sauce at the table.

Steps to make Brad's crab jumbalaya:

1. Add a little oil to a hot pan. Add onion and pepper. Sweat until tender. Not brown.
2. Add garlic. Saute 2 more minutes.
3. Add butter and dry rice. Cook until rice just starts to brown a bit.
4. Add 2 1/2 cups water, sausage seasonings, and tomatoes. Cover and simmer for about 20 minutes, or until water is almost absorbed.
5. Turn off heat. Add crab. Let sit on hot burner 5 minutes for rice to finish.
6. Discard bay leaves, fluff with a fork. Serve immediately. Enjoy.

Add the stock, water, tomatoes and bay leaf, season lightly with salt and pepper and bring to a boil. Fluff with a fork and stir in the crab and scallions. Lightly coar a large geavy skilled with nonstick cooking spray and set over medium heat. Be the first to rate and review this recipe. Isaac Toups is back and this time he's showing you another Cajun classic—jambalaya.

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