2 Tbsp Vera Jane's Extra-Virgin Olive Oil |
2 cups yellow onion, chopped |
1 cup green pepper, chopped |
1/2 cup celery, chopped |
1 tsp sea salt |
1/2 tsp cayenne pepper |
1 lb smoked sausage, sliced into 1/4-inch rounds, each round sliced in half |
4 bay leaves |
2 cups canned diced tomatoes |
1 Tbsp garlic, chopped |
1 lb peeled crawfish tails |
2 cups long grain rice |
5 cups fish or chicken stock |
1/2 cup green onion tops, chopped (optional) |
Heat oil in a large Dutch oven. Add vegetables, salt, and cayenne pepper. Cook, stirring, until vegetables are soft, about 5 minutes. Add sausage and cook, stirring, for an additional 5 minutes. Add rice and cook 5 more minutes, stirring frequently. Add stock, bring to a boil, and then reduce heat to medium-low, cover and cook until rice is tender and most of the liquid is absorbed, about 30 minutes. Remove bay leaves and serve garnished with green onions.
