FBD

Crawfish and Sausage Jambalaya

CajunSeafoodEasy45 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp vegetable oil
  • 2 cup yellow onion, chopped
  • 1 cup green bell pepper, chopped
  • 0.5 cup celery, chopped
  • 1 tsp salt
  • 0.5 tsp cayenne pepper
  • 1 lb smoked sausage, sliced into 1/4-inch rounds
  • 4 whole bay leaves
  • 2 cup fresh tomatoes, peeled, seeded, and chopped
  • 1 tbsp garlic, chopped
  • 2 cup long-grain white rice
  • 6 cup chicken stock
  • 2 lb crawfish tails, peeled
  • 1 cup green onions, chopped

Instructions

  1. 1

    In a large saucepan, heat the vegetable oil over medium-high heat. Add the onions, bell pepper, and celery. Season with salt and cayenne. Sauté for about 5 minutes until the vegetables are wilted.

  2. 2

    Add the sausage and sauté for 2 minutes. Add the bay leaves, tomatoes, and garlic. Sauté for 2 more minutes.

  3. 3

    Stir in the rice and sauté for 2 minutes to coat the grains.

  4. 4

    Add the chicken stock. Season with salt and cayenne. Bring to a boil, then reduce to a simmer.

  5. 5

    Cover and cook for 25 to 30 minutes until the rice is tender and the liquid has been absorbed.

  6. 6

    Stir in the crawfish tails and green onions. Re-season if necessary. Remove bay leaves and serve hot.

Tags

americancajun