Cajun Crawfish Jambalaya Recipe

Name: Cajun Crawfish Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. Crisco oil; 6 1/2 c. water; 1 chicken bouillon cube; 1 c. finely diced hot smoked sausage; 1 1/2 c. chopped white onion; 3/4 c. chopped shallots; 1 c. chopped celery; 1/4 c. chopped bell pepper; 2 Tbsp. chopped garlic; 1 (No. 303) can whole tomatoes; 3 Tbsp. tomato sauce; 1 1/2 c. ground boiled crawfish tails; 1 1/2 c. whole boiled crawfish tails; 2 tsp. salt; 1/2 tsp. black pepper; 1 tsp. cayenne pepper; 2 bay leaves; 2 tsp. minced parsley; 3 c. uncooked long grain rice

Servings: persons

1/2 c. Crisco oil
6 1/2 c. water
1 chicken bouillon cube
1 c. finely diced hot smoked sausage
1 1/2 c. chopped white onion
3/4 c. chopped shallots
1 c. chopped celery
1/4 c. chopped bell pepper
2 Tbsp. chopped garlic
1 (No. 303) can whole tomatoes
3 Tbsp. tomato sauce
1 1/2 c. ground boiled crawfish tails
1 1/2 c. whole boiled crawfish tails
2 tsp. salt
1/2 tsp. black pepper
1 tsp. cayenne pepper
2 bay leaves
2 tsp. minced parsley
3 c. uncooked long grain rice

1
In a large cast-iron Dutch oven, pour oil and half of the water; add the bouillon cube and smoked sausage.
2
Saute everything for 4 minutes over medium-high heat.
3
Cook and stir until the bouillon cube melts and the sausage begins to shrivel up.
4
Toss in the onion, shallots, celery, bell pepper and garlic; quickly stir-fry until the vegetables wilt slightly.
5
At this point, toss in the whole tomatoes and tomato sauce; stir-fry for a couple of minutes.
6
Put in the crawfish tails, both whole and ground pieces, along with rest of the water; stir well on medium-high heat. Sprinkle in salt, pepper and cayenne; toss in bay leaves.
7
Cook 3 or 4 minutes.
8
Gradually add rice.
9
Blend well.
10
Reduce heat to simmer.
11
Cover and let cook 18 minutes.
12
Do not remove the cover until rice is cooked.
13
The water will all be absorbed.
14
Just before you serve the jambalaya, stir in the parsley as a garnish.
15
Serves a bunch.

2615

kcal

Calories

213

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 c. Crisco oil, 6 1/2 c. water, 1 chicken bouillon cube, 1 c. finely diced hot smoked sausage, and more.

Yes, Cajun Crawfish Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cajun Crawfish Jambalaya

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