Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Crispy Jambalaya Rice With Crab Salad
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- Level: Easy
- Total: 1 hr 20 min (plus 3 hr chilling)
- Active: 50 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 311
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 42 mg
- Sodium
- 391 mg
This combination of crispy jambalaya rice cakes and a lemony crab salad makes for an impressive party hors d’oeuvre. Channeling the flavors of Louisiana, the rice cakes get their spicy kick from andouille sausage and Cajun seasoning and make the perfect contrast to the cool, creamy crab. The rice cakes can easily be made ahead of time. Just crisp them up in a skillet when you’re ready to serve.
- Level: Easy
- Total: 1 hr 20 min (plus 3 hr chilling)
- Active: 50 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 311
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 42 mg
- Sodium
- 391 mg
Ingredients
For The Jambalaya Rice:
For The Crab Salad:
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Directions
- Make the jambalaya rice: Pulse the andouille in a food processor until finely crumbled; transfer to a medium saucepan. Add the onion, celery, bell pepper and garlic to the food processor; pulse until finely chopped.
- Add the butter to the saucepan and cook over medium-high heat until the andouille is browned, 3 minutes. Add the finely chopped vegetables and cook, stirring, until softened and the pan is dry, 4 minutes. Add the rice, Cajun seasoning and tomato paste; stir for a minute to toast, then add the chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a simmer; cover, reduce the heat to low and cook 20 minutes. Remove from the heat and let stand, covered, 10 minutes.
- Coat an 8-inch square baking dish with cooking spray, then line with foil, leaving a 2-inch overhang; spray again. Transfer the rice to the pan and press firmly with a rubber spatula, flattening the top. Refrigerate until firm, 3 hours to overnight.
- Remove the rice cake to a cutting board. Slice in a 4-by-6 grid to make 24 rectangles. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Brown the rice cakes in batches until crisp, about 2 minutes per side, adding the remaining 2 tablespoons oil to the skillet as needed. Remove to a paper towel–lined plate. Let cool.
- Make the crab salad: Fold together the crab, celery, parsley, mayonnaise, lemon zest and juice; season with salt and pepper. Arrange the rice cakes on a platter and top with the crab salad; sprinkle with Cajun seasoning.
