Cajun-Style Crawfish And Andouille Sausage Jambalaya Recipe
Prep Time:
10 minutes
Cook Time:
55 minutes
Servings:
4 Servings
Ingredients
  • 4 tablespoons butter
  • 13 ½ ounces Andouille sausage, sliced
  • 1 pound head-on frozen crawfish, thawed and rinsed
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup chopped celery
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 ½ tablespoons Tony Chachere seasoning (or any Cajun/Creole spice blend)
  • 2 teaspoons oregano
  • 2 teaspoon thyme
  • 2 bay leaves
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups chicken stock, or as needed
  • 2 cups long grain white rice
  • ¼ cup chopped parsley, for serving
Directions
  1. Preheat the oven to 350 F.
  2. Melt butter in a Dutch oven or large oven-safe pot over medium heat.
  3. Add andouille sausage and crawfish and cook, stirring occasionally, for 10 to 15 minutes, or until deeply browned. The sausage and crawfish should have rendered enough fat to cook the vegetables in.
  4. Add the peppers, celery, and onion to the pot and cook until softened, about 10 minutes longer.
  5. Add the garlic and stir to combine.
  6. Add the seasonings, bay leaves, salt, and pepper, then add the chicken stock and bring to a simmer.
  7. Add the rice and stir to submerge. Cover the pot and place in the oven.
  8. Bake without touching for 30 to 40 minutes, or until the rice is fully cooked. When rice has fully absorbed the liquid and is tender, remove the pot from the oven and fluff with a spoon.
  9. Garnish with parsley to serve.