Crawfish Sausage Jambalaya Recipes

JAMBALAYA

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

PASTA JAMBALAYA WITH CRAWFISH AND ANDOUILLE SAUSAGE

Steps:

• Fill a large 1-gallon stock pot with a pasta insert three-quarters full with water. Bring to a boil over high heat and add the salt as it boils. Place the angel hair in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, about 8 minutes. Drain and set aside.
• While the pasta is cooking, heat a large saute pan over medium-high heat and add the olive oil, sausage and onions and saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent. Add the garlic to the pan, and then add the zucchini, bell peppers, tomatoes and thyme. Cook until the vegetables are tender, about 3 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Add the crawfish and basil. Add the al dente pasta and continue to cook the sauce and pasta, stirring occasionally. Remove from the heat and add the seafood seasoning and Parmesan.

CINDY'S JAMBALAYA

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.

CRAWFISH & SAUSAGE JAMBALAYA

Steps:

• Brown sausage with chopped veggies in an ovenproof Dutch oven.
• When done, pour off grease, then stir in remaining ingredients.
• Cover and bake at 350F for 50-55 minutes. Let stand approximately 10 minutes, stir and serve.

CRAWFISH & SAUSAGE BROWN RICE JAMBALAYA!

Steps:

• Thaw crawfish tails, but do not drain.
• Heat oil in large soup pot (cast iron is best!) and throw in the sausage, browning well. Add onion, pepper, celery, and garlic, and cook until soft.
• Add rice, broth, and seasonings, and bring to boil.
• Turn heat to simmer and cook UNcovered until liquid is absorbed and rice is tender. You may need additional broth, but don't add more than necessary, as jambalaya should not be soupy.
• When rice is done, add the parsley and crawfish, and continue heating for about 5 minutes.
• Serve with a crisp green salad and a baguette of French bread.

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA

Steps:

• Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
• Stir in paprika, cumin and cayenne; cook for 1 minute.
• Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
• Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
• Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.