Photo: Jake's Crawfish and Sausage Jambalaya Recipe
Ingredients
- 2 tablespoons vegetable oil
- 2 cups chopped onions
- 1 cup chopped bell pepper
- 1/2 cup chopped celery
- Salt and cayenne pepper
- 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
- 3 1/2 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 re-season, if necessary.
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By jerrympittman_1...
Arlington, TX
on November 06, 2011
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Actually this was my brother Jake's recipe. Jake wrote the original Emeril Live theme music when Emeril first started Emeril Live. Jake always used chicken, sausage and varied between crawfish and shrimp depending on the time of year. The show was a memorial by Emeril to my brother on the one year anniversay of Jake's passing. I'm a little biased in favor of this recipe. Like anything else, it can be modified to fit your own personal tastes. But, it's a good base recipe to start with. Thanks, Emeril.
By tracindarella22
Houston, TX
on July 27, 2011
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This was a really good recipe. I substituted chicken for the crawfish as thats what I had available and thats the true spirit of jambalaya - whatever you have goes in the pot. It will definitely be my standard "base" jambalaya recipe moving forward.
By wrynkiewicz_297574
Danbury, CT
on November 17, 2008
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I've done this twice. It comes out fine, but you need the strong flavor of shrimp or crawfish,. Don't try this with delicate seafood such as lobster or crab. It's a great recipe to start with - add whatever, and change the sausage and seafood around.
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