Crawfish and Sausage Jambalaya

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

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 bay leaves, tomatoes, and garlic and sauté for 2 minutes. Stir in the 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. Stir in the crawfish tails and green onions and reseason if necessary.

Makes 6 - 8 servings

Allergy Warning: Contains Shellfish

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