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Crawfish Jambalaya

This Crawfish Jambalaya is easy to make and will bring a taste of Louisiana to your kitchen. It's bold and spicy with lots of crawfish and andouille sausage.
Course Main Dish
Cuisine Southern
Keyword cajun, Mardi Gras
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 445kcal
Author Christin Mahrlig

Ingredients

  • 4 andouille sausage links or other smoked sausage
  • 1 ½ cups chopped onion
  • ½ cup diced celery
  • ½ cup diced green bell pepper
  • 2 large garlic cloves, minced
  • 2 tablespoons butter, divided
  • 2 tablespoons vegetable oil, divided
  • 1 ½ cups long grain rice
  • 1 (14.5-ounce) can stewed tomatoes
  • 2 cups chicken broth
  • 2 bay leaves
  • ½ teaspoon ground thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon tabasco sauce
  • 1 ½ tablespoons tomato paste
  • 1 pound crawfish tail meat
  • ½ cup chopped green onions

Instructions

  • Heat a Dutch oven over medium heat and add 1 tablespoon of butter and 1 tablespoon of oil. Add sausage and saute until lightly browned, 2 to 3 minutes. Remove sausage from Dutch oven and set aside.
  • Add remaining butter and oil to Dutch oven along with onion, celery, and green pepper. Saute vegetables until soft, about 3 to 4 minutes. Add garlic and cook 1 more minute. Add remaining ingredients, except crawfish, reserved sausage, and green onions, and stir together well.
  • Bring to a boil, reduce heat to medium-low and cover pot. Cook about 15 minutes, until rice is cooked and liquid is absorbed.
  • Add in crawfish and sausage and cook an additional 2 to 3 minutes to warm the crawfish. Sprinkle green onions on top and serve with additional Tabasco sauce.

Nutrition

Calories: 445kcal