Recipe courtesy of Emeril Lagasse
Total:
55 min
Prep:
10 min
Cook:
45 min
Yield:
6 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 2 cups chopped onions
  • 1 cup chopped bell pepper
  • 1/2 cup chopped celery
  • Salt and cayenne
  • 1 pound smoked sausage, sliced into 1/4-inch slices
  • 4 bay leaves
  • 2 cups chopped tomatoes, peeled and seeded
  • 1 tablespoon chopped garlic
  • 2 cups white rice
  • 6 cups chicken stock
  • 2 pounds crawfish tails
  • 1 cup chopped green onions

Directions

In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions, peppers, and celery. Season with salt and cayenne. Saute the vegetables for about 5 minutes, or until the vegetables are wilted. Add the sausage and saute for 2 minutes. Add the bay leaves, tomatoes, and garlic. Saute for 2 minutes. Stir in the rice and saute for 2 minutes. Add the stock. Season with salt and cayenne. Bring the liquid up to a boil and reduce to a simmer. Cook the jambalaya for 25 to 30 minutes, covered, or until the rice is tender and the liquid has been absorbed. Stir in the crawfish tails and green onions and reseason if necessary.

IDEAS YOU'LL LOVE

Jake's Crawfish and Sausage Jambalaya

Recipe courtesy of Emeril Lagasse

Pasta Jambalaya with Crawfish and Andouille Sausage

Recipe courtesy of Lynn Crawford

Smoked Turkey Legs and Sausage Jambalaya

Recipe courtesy of Emeril Lagasse

Cajun Chicken and Sausage Jambalaya

Smothered Fillet, Sausage and Crawfish Over Cheesy Biscuits

Recipe courtesy of Emeril Lagasse

Jambalaya

Jambalaya

Jambalaya

Recipe courtesy of Michael Chiarello

Jambalaya

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here