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Rafuse, Will
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La Belle Cuisine - More Side Dish
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"To cook is to
create. And to create well...
is an act of ingenuity, and faith."
Jambalaya
Stuffing
 
"New Orleans food is as delicious as
the less criminal forms of sin."
~ Mark Twain, 1884
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Jambalaya Stuffing
Bon Appetit
Archives
This
is a great recipe, bursting with flavor. No question about
it. However, my experience compels me to add that I think it
should be called "Dressing". That would be the Southern
thing to do. It pains me to take exception to a recipe title
published by such an esteemed culinary authority as Bon Appétit.
The fact re-
mains that in all my years of living (and eating!) in the
Deep South, I've never
been served - or eaten - "turkey
stuffing". On the other hand, none other than
New Orleans cuisine guru Tom Fitzmorris makes a dynamite
Italian Sausage, Cornbread and Fennel "Stuffing". What can I say...
For one thing, the more typically southern method
here would be to roast the
turkey (if that's what you're cooking) unstuffed. And to bake the dressing, of
whatever kind,
separately (like Tom does). Do as you wish. I just had to have
my say on
this
matter so it would not disturb my sleep! And by the way, if I
were going to
stuff anything with this dressing, it would be pork
chops!
1/4
cup olive oil
1
pound andouille, or other spicy
smoked sausage, thinly sliced
2
red bell peppers, cored and diced
1
large onion, coarsely chopped
3
celery stalks, diced
3
garlic cloves, minced
2
teaspoons dried thyme, crumbled
2
bay leaves
1
teaspoon freshly ground black pepper
1
teaspoon freshly ground white pepper
1
teaspoon file powder
1/4 teaspoon cayenne pepper
5
cups chicken stock
a
28-ounce can Italian plum tomatoes,
crushed and drained
2
teaspoons salt
2 1/2 cups long-grain rice
1
cup sliced scallions
1
pound lump crabmeat
Heat
oil in heavy 5-quart saucepan over medium heat. Add andouille and
stir
until crisp and brown, about 10 minutes. Transfer to bowl using slotted
spoon. Add the bell peppers onion, celery, garlic, thyme, bay leaves, black
pepper, white pepper, filé and cayenne to saucepan. Cover and cook over
low heat until vegetables are tender, stirring occasionally, about 15
minutes. Mix in stock, tomatoes and salt. Increase heat and bring to
boil. Stir in rice. Reduce the heat to low. Cover and cook until rice has
absorbed all liquid,
about
22 minutes.
Transfer
rice to bowl. Mix in andouille and scallions. Cool. (Can be prepared
1
day ahead. Cover and chill. Bring to room temperature before
continuing.)
Preheat
oven to 375 degrees F. Stir crab into stuffing. Reserve 7 cups stuffing for
turkey. Spoon remaining stuffing into a 2-quart baking dish. Cover
tightly. Bake until hot, 40 minutes.
Serves 8.
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