Sous Vide Crab Jambalaya

Sous Vide Water Bath; Vacuum Sealer (optional); Medium Bowl; Sous Vide Bag

10 minutes

2 hours

Cajun/Creole

Sous Vide, Crab, Jambalaya, Seafood

Main Course

Sous Vide

Gluten Free

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1 cup long grain white rice

1/2 cup diced onion

1/2 cup diced bell pepper

1/2 cup diced celery

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon dried oregano leaves

1 teaspoon dried thyme leaves

1/2 teaspoon cayenne pepper

2 cups chicken broth or stock

8 ounces cooked crab meat

Preheat your sous vide water bath to 185°F (85°C).

In a medium bowl, combine the rice, onion, bell pepper, celery, garlic, olive oil, paprika, oregano leaves, thyme leaves and cayenne pepper. Mix until all ingredients are evenly distributed.

Place the mixture in a sous vide bag and add the chicken broth or stock. Seal the bag using the water displacement method or a vacuum sealer.

Place the bag in the preheated water bath and cook for 2 hours.

After two hours of cooking time has elapsed, remove the bag from the water bath and open it carefully to avoid any hot steam burns. Add in the cooked crab meat and stir to combine all ingredients together evenly. Serve immediately or store in an airtight container for up to 3 days in the refrigerator.

Calories – 400; Fat – 15g; Carbohydrates – 40g; Protein – 25g; Sodium – 800mg

This easy sous vide crab jambalaya recipe is full of flavor and nutrition! With just 10 minutes of preparation time and two hours of cooking time in a sous vide water bath at 185°F (85°C), you can enjoy a delicious seafood jambalaya that is sure to please everyone at your table!

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Cajun and Creole cuisines, which originated in Louisiana, are known for their spicy flavors.