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 Emeril's Crawfish and Sausage Jambalaya



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The Battle Between Carnival and Lent
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La Belle Cuisine


Crawfish and Sausage Jambalaya

Every Day's a Party:
Louisiana Recipes for Celebrating
with Family and Friends

by Emeril Lagasse with Marcelle Bienvenu & Felicia Willett
1999, Williams Morrow and Company, Inc.

“Right around carnival time, crawfish starts showing up at the markets and everyone has a hankering for their first taste of the season. This is a hearty
and filling jambalaya that is a meal in itself, just what partygoers need to
keep their strength up. I’ve seen many avid parade watchers bring a whole
pot of this stuff to eat right on the parade route.”

[This is an excellent classic jambalaya recipe. Feel free to substitute
shrimp for the crawfish, and add or substitute the meat of your choice,
such as ham or chicken.]

Makes 6 to 8 servings

2 tablespoons vegetable oil
2 cups chopped yellow onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne
1 pound smoked sausage, cut lengthwise in half,
then cut crosswise into 1/4-inch-thick slices
[Andouille would be wonderful!]
4 bay leaves
2 cups peeled, seeded, and chopped
canned or fresh tomatoes
1 tablespoon chopped garlic
1 pound peeled crawfish tails
2 cups long-grain rice
5 cups chicken broth [or homemade stock]
1/2 cup chopped green onions or
scallions (green part only)

In a large Dutch oven, heat the vegetable oil over medium heat. Add the onions, bell peppers, and celery and season with the salt and cayenne.
Cook, stirring, until the vegetables are wilted, about 5 minutes. Add the sausage and cook, stirring, for 2 minutes. Add the bay leaves, tomatoes, garlic and crawfish and cook. Stirring, for 2 minutes. Add the rice and
cook, stirring, for 2 minutes, then add the broth and bring to a boil.
Reduce the heat to medium-low, cover, and cook until the rice is tender
and most of the liquid is absorbed, 25 to 30 minutes. Stir in the green
onions, remove the bay leaves, and serve hot.

Featured Archive Recipes:
New Orleans Shrimp Jambalaya
Seafood Jambalaya (Commander's Palace)

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