Crawfish Sausage Brown Rice Jambalaya Recipes

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.

CAJUN CRAWFISH JAMBALAYA

Steps:

• Saute in margarine the bell pepper, garlic, onion, and celery.
• Add
• some of the crawfish fat for flavor.
• Cook for about 30 minutes over a low fire. Add crawfish tails, green onions, 2 T.
• chopped parsley, salt, pepper, cayenne pepper , and 4 cup of cooked rice. I sometimes add a small can of stem and pieces mushrooms.
• Let this steam for about 5-10 minutes.
• Add a little margarine or water if too dry.

CRAWFISH JAMBALAYA

Steps:

• Heat oil, add flour and cook to deep brown, stirring constantly. Add onions and cook slowly about 3 or 4 minutes. Slowly add the 1-1/2 cups water. Allow this to simmer, uncovered, until reduced to 1/2 cup (about 30 or more minutes).
• Add crawfish tails and cook until they turn pink. Add the 2 cups water and bring to boil. Stir in the rice and all other ingredients. Cover, reduce heat and cook until rice is dry, about 30 minutes.

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.