Crawfish and Sausage Jambalaya

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.