Crawfish And Sausage Jambalaya

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
2 cups	125g / 4.4oz	Chopped onions
1 cup	146g / 5.1oz	Chopped bell pepper
1/2 cup	55g / 1.9oz	Chopped celery
		Salt - to taste
		Cayenne pepper - to taste
1 lb	454g / 16oz	Smoked sausage - sliced 1/4" slices
4		Bay leaves
2 cups	125g / 4.4oz	Peeled, seeded, chopped tomatoes
1 tablespoon	15ml	Chopped garlic
2 cups	320g / 11oz	White rice
6 cups	1422ml	Chicken stock
2 lbs	908g / 32oz	Crawfish tails
1 cup	62g / 2.2oz	Chopped green onions

Recipe Instructions

In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions, peppers, and celery. Season with salt and cayenne. Saute the vegetables for about 5 minutes, or until the vegetables are wilted. Add the sausage and saute for 2 minutes. Add the bay leaves, tomatoes, and garlic. Saute for 2 minutes. Stir in the rice and saute for 2 minutes. Add the stock. Season with salt and cayenne. Bring the liquid up to a boil and reduce to a simmer. Cook the jambalaya for 25 to 30 minutes, covered, or until the rice is tender and the liquid has been absorbed. Stir in the crawfish tails and green onions and re-season if necessary.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A17 broadcast 02-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.