Crawfish Jambalaya

This one-pot wonder with crawfish tails and andouille will become a family favorite in no time.

Crawfish Jambalaya
Yields: 6 Servings
  • 1 tablespoon canola oil
  • 1 (16-ounce) package andouille sausage, cut into ¼-inch-thick slices
  • 1 cup sliced yellow onion
  • 1 cup chopped green bell pepper
  • ⅓ cup chopped celery
  • 1 clove garlic, chopped
  • 2 cups long-grain rice
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • ½ teaspoon cayenne pepper
  • 1 (32-ounce) carton low-sodium chicken broth
  • 1 pound crawfish tails, rinsed and drained
  • 1 (14.5-ounce) can chopped fire-roasted diced tomatoes
  • 3 green onions, sliced
  • Hot sauce, to serve
  • Garnish: celery leaves, sliced green onion
  1. Heat a large enamel-coated cast-iron baking dish over medium heat until hot. Add oil and andouille; cook until andouille is browned, about 8 minutes. Add onion; cook, stirring frequently, until softened, about 5 minutes. Add bell pepper, celery, and garlic; cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Stir in rice, bay leaf, thyme, and cayenne; cook for 3 minutes, stirring twice.
  2. Add broth, crawfish, and tomatoes; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until rice is tender, about 20 minutes. Fold in green onion. Serve with hot sauce. Garnish with celery leaves and green onion, if desired.



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