Crawfish Jambalaya
Yields: 6 Servings
 
Ingredients
  • 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
Instructions
  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.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/crawfish-jambalaya/