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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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