Serves 4
65 min
Cajun-Style Crawfish and Andouille Sausage Jambalaya
Recipe GLPR190465cf6a3e4e
A classic Cajun one-pot dish combining succulent crawfish and spiced andouille sausage with the holy trinity of peppers, onion, and celery. Aromatic garlic and a blend of Cajun spices infuse long-grain rice as it bakes in the oven, creating a flavorful, tender jambalaya with a rich, satisfying depth of flavor.
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Ingredients
4 tablespoons butter
13½ 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
1½ tablespoons Tony Chachere seasoning or Cajun spice blend
2 teaspoons dried oregano
2 teaspoons dried thyme
2 bay leaves
¼ teaspoon salt
¼ teaspoon black pepper
4 cups chicken stock
2 cups long-grain white rice
¼ cup fresh chopped parsley for serving
Directions
Preheat your oven to 350°F.
In a large Dutch oven or oven-safe pot, melt the butter over medium heat.
Add the sliced andouille sausage and thawed crawfish to the pot. Cook, stirring occasionally, for 10 to 15 minutes until the sausage and crawfish are deeply browned and have released their fat into the pot.
Add the diced red, green, and yellow bell peppers, chopped celery, and diced onion to the pot. Stir well and cook for about 10 minutes until the vegetables have softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the Cajun spice blend, dried oregano, dried thyme, bay leaves, salt, and black pepper. Pour in the chicken stock and stir to combine. Bring the mixture to a simmer.
Add the long-grain white rice and stir well to submerge it in the liquid. Cover the pot with a lid and place it in the preheated oven.
Bake for 30 to 40 minutes without disturbing the pot. The rice is done when it is fully tender and has absorbed all the liquid. Remove the pot from the oven and fluff the rice gently with a fork.
Divide the jambalaya among four serving bowls and garnish each portion with fresh chopped parsley before serving.
