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not building a rocket ship here,
we're cooking - plain and simple."
~ Emeril Lagasse
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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
[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
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
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
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
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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