Crawfish Jambalaya
This authentic Cajun dish can be served as a main course or makes a perfect side dish!
Ingredients
Seasoning Mix
- 2 whole bay leaves
- 1-1/2 tsp cayenne
- 1-1/2 tsp salt
- 1-1/4 tsp white pepper
- 1-1/2 tsp oregano
- 3/4 tsp thyme
- 1 tsp black pepper
For the Jambalaya
- 2-1/2 lbs duck fat or chicken fat can substitute butter
- 1/2 cup andouille smoked sausage, chopped
- 1-1/2 cups onion, chopped
- 1 cup celery, chopped
- 3/4 cup green bell pepper, chopped
- 1-1/2 tsp garlic, minced
- 4 medium tomatoes, peeled and chopped
- 3/4 cups tomato sauce
- 2 cups seafood or chicken stock
- 1/2 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.