Bring a taste of Louisiana to your Thanksgiving table with Crawfish Jambalaya! This vibrant and flavorful dish combines tender crawfish, smoky andouille sausage, and perfectly seasoned rice for a side that’s as bold as it is comforting. Skip the turkey spotlight—this dish deserves center stage!
Thanksgiving at my house is never just turkey and cranberry sauce. My table is a medley of cultures—a little Cajun/Creole, a bit of Vietnamese, and, of course, some all-American classics. While turkey often takes a backseat for me, the sides are where the magic happens. And nothing brings people together like a heaping dish of Crawfish Jambalaya. With its bold spices, tender crawfish tails, and perfectly cooked rice, this dish is a love letter to Louisiana. If you’re looking to add some Cajun flair to your holiday feast, this is the recipe to make your table unforgettable.
The History of Jambalaya
Jambalaya is a quintessential dish of Louisiana, embodying the cultural blend that defines the state. Its roots are a mix of Spanish paella, French flavors, and West African influences, making it a true reflection of the region’s history. Traditionally made with a mix of meat, seafood, and rice, jambalaya is a staple at celebrations, embodying community and shared joy. While there are many variations—Creole (red jambalaya) and Cajun (brown jambalaya)—this crawfish version leans into the Creole style with its tomato base. It’s believed that jambalaya came to the U.S. through Spanish settlers in the 18th century, adapting their beloved paella to the ingredients available in Louisiana.
Seasoning Mix
Bay leaves, salt, cayenne, oregano, white pepper, black pepper, thyme
Why This Recipe Works
Rich and Flavorful Base: Duck fat or butter creates the perfect start, enhancing the andouille sausage and aromatic vegetables.
Perfectly Balanced Spices: The seasoning mix brings bold Cajun flavors with just the right kick of heat.
Versatile Cooking: While traditionally a main dish, this jambalaya shines as a side for Thanksgiving, pairing beautifully with other holiday favorites.
Crawfish Delight: The sweet, tender crawfish tails are the star of the show, adding a unique touch to this classic dish.
Tips for Making Crawfish Jambalaya
Prep Ingredients Ahead: Chop all veggies and measure out spices before starting to ensure a smooth cooking process.
Use Fresh Crawfish: If you can, opt for fresh or Louisiana crawfish tails for the best flavor. Frozen works in a pinch, but fresh is unbeatable.
Don’t Overcook the Rice: Bake just until the rice is tender but still has a slight bite. Overcooking can lead to mushy rice.
Make It Your Own: Can’t find crawfish? Substitute with shrimp or even chicken for a twist on the classic recipe.
How To Make Crawfish Jambalaya
What you will need:
Equipment
Ingredients
Seasoning Mix
- 2 whole bay leaves
- 1½ tsp cayenne
- 1½ tsp salt
- 1¼ tsp white pepper
- 1½ tsp oregano
- ¾ tsp thyme
- 1 tsp black pepper
For the Jambalaya
- 2½ tbs duck fat or chicken fat can substitute butter
- ½ cup adouille smoked sausage, chopped
- 1½ cups onion, chopped
- 1 cup celery, chopped
- ¾ cup green bell pepper, chopped
- 1½ tsp garlic, minced
- 4 medium tomatoes, peeled and chopped
- ¾ cups tomato sauce
- 2 cups seafood or chicken stock
- ½ cup green onions, chopped
- 2 cups long grain rice
- 12 oz Louisiana crawfish tails
1. Prepare the Seasoning Mix:
In a small bowl, combine the bay leaves, cayenne, salt, white pepper, oregano, thyme, and black pepper. Set aside.
2. Cook the Sausage:
Heat a heavy-bottomed Dutch oven over medium heat. Melt the duck fat (or butter) and add the chopped andouille sausage. Sauté until the sausage is crisp and golden, about 5-6 minutes, stirring frequently.
3. Sauté the Vegetables:
Add the onions, celery, and green bell pepper to the Dutch oven. Cook until tender but still slightly firm, about 5 minutes. Stir occasionally, ensuring nothing sticks to the pan.
4. Add Seasoning and Garlic:
Sprinkle in the seasoning mix and add the minced garlic. Stir constantly for 3 minutes, allowing the spices to bloom and become fragrant.
5. Incorporate Tomatoes:
Add the peeled and chopped tomatoes, cooking until tender, about 5-8 minutes. Stir frequently to prevent sticking.
6. Build the Base:
Pour in the seafood or chicken stock and bring the mixture to a boil. Add the chopped green onions and cook for about 2 minutes.
7. Add Rice and Crawfish:
Stir in the long-grain rice and Louisiana crawfish tails, ensuring everything is well combined.
8. Bake to Perfection:
Transfer the mixture to an ungreased 8×8-inch baking pan. Cover the pan tightly with foil and bake in a preheated oven at 350°F for about 40 minutes. The rice should be tender but slightly crunchy.
9. Finish and Serve:
Remove the bay leaves before serving. Fluff the rice gently with a fork, and enjoy this warm, comforting dish straight from the oven.
From the Bayou To Your Table
If your Thanksgiving table could use a little shake-up this year, Crawfish Jambalaya is your answer. It’s bold, it’s comforting, and it’s the perfect way to introduce your guests to the flavors of Louisiana. Whether served as a side or enjoyed as a main dish, this recipe will leave everyone reaching for seconds.
What Cajun or Creole dish will you be adding to your Thanksgiving menu this year? Let me know in the comments!
Crawfish Jambalaya
Equipment
Ingredients
Seasoning Mix
- 2 whole bay leaves
- 1½ tsp cayenne
- 1½ tsp salt
- 1¼ tsp white pepper
- 1½ tsp oregano
- ¾ tsp thyme
- 1 tsp black pepper
For the Jambalaya
- 2½ tbs duck fat or chicken fat can substitute butter
- ½ cup adouille smoked sausage, chopped
- 1½ cups onion, chopped
- 1 cup celery, chopped
- ¾ cup green bell pepper, chopped
- 1½ tsp garlic, minced
- 4 medium tomatoes, peeled and chopped
- ¾ cups tomato sauce
- 2 cups seafood or chicken stock
- ½ cup green onions, chopped
- 2 cups long grain rice
- 12 oz Louisiana crawfish tails
Instructions
- Combine the seasoning mix in a small bowl and set aside.
- In a heavy bottomed Dutch oven, melt the duck fat (or butter if using) over medium heat. Add the andouille sausage and saute until crisp, about 5-6 minutes, stirring frequently.
- Add the onions, celery, and bell peppers; saute until tender but still firm, about 5 minutes, stirring occasionally and scraping the bottom of the pan.
- Add the seasoning mix and garlic. Cook about 3 minutes, stirring constantlyt and scraping the bottom. Add the tomatoes and cook until tender, about 5-8 minutes, stirring frequently.Add the stock and bring to a boil. Add the green onions and cook for about 2 minutes, stirring once or twice.
- Add the rice and crawfish tails and stir well. Remove from heat. Transfer to an ungreased 8 x 8 -inch baking pan. Cover pan snugly with foil and bake at 350°F until rice is tender but still crunchy, about 40 minutes. Remove the bay leaves and serve immediately.
Nutrition
