Crawfish & Sausage Jambalaya

Adapted from Emeril’s book, Life’s A Party

Ingredients:

• 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
• 2 cups chopped yellow onions
• 1 cup chopped green pepper
• 1/2 cup chopped celery
• 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 chopped garlic
• 1 lb peeled crawfish tails
• 2 cups long grain rice
• 5 cups fish or chicken stock
• 1/2 cup chopped green onion tops (optional)

Directions:

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 frequently, for 5 minutes. Add bay leaves, tomatoes and their juices, garlic, and crawfish 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. Makes 6 to 8 servings.