Crawfish Jambalaya, a spicy Cajun dish full of vegetables and meat mixed with rice. Traditionally, the meat includes sausage of some sort along with seafood like shrimp or crawfish.
There is always more food than anyone can eat, and the first thing I am looking for is new recipes from wonderful family cooks. This year I came away with a wonderful recipe for Mexican Pot Roast.
For the recipe, I used crawfish my Grandsons brought me that they had leftover from a Crawfish Boil their school had for a fundraiser. What a huge blessing it was to get crawfish.
I don't know if you have ever eaten crawfish or not, but it takes a whole lot of crawfish to make this dish when you only use the tails. It takes two pounds of crawfish tails, and that would be approximately 10 pounds of crawfish. Thankful for my Grandsons thinking of their Grandma!
I don't know if you have ever eaten crawfish or not, but it takes a whole lot of crawfish to make this dish when you only use the tails. It takes two pounds of crawfish tails, and that would be approximately 10 pounds of crawfish. Thankful for my Grandsons thinking of their Grandma!
Crawfish Jambalaya
Recipe Adapted from: Food Network
Ingredients:
In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions, pepper, 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 25-30 minutes, covered, or until the rice is tender and liquid have absorbed.
Stir in the crawfish tails and green onions and preseason if necessary.
Cook's Note: You can prepare ahead of time and reheated just before adding the crawfish and green onions.
Recipe Adapted from: Food Network
Ingredients:
- 2 tablespoons vegetable oil
- 2 cups onions, chopped
- 1 cup bell pepper, chopped
- 1/2 cup celery, chopped
- salt and cayenne
- 1 lb. smoked sausage, sliced
- 1/4 inch 4 bay leaves
- 2 cups tomatoes, peeled, seeded, and chopped
- 1 tablespoon garlic, chopped
- 2 cups white rice (I used brown rice)
- 6 cups chicken stock
- 2 pounds crawfish tails
- 1 cup green onions, chopped
In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions, pepper, 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 25-30 minutes, covered, or until the rice is tender and liquid have absorbed.
Stir in the crawfish tails and green onions and preseason if necessary.
Cook's Note: You can prepare ahead of time and reheated just before adding the crawfish and green onions.
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