• Tommy Centola

Crawfish and Tasso Jambalaya

Updated: Jan 4

Two of my favorite ingredients are crawfish and tasso. So using crawfish left over from a boil, I put this dish together. Make sure to add the crawfish after the rice has cooked. Since the crawfish are already cooked, letting them cook with the rice will cause the crawfish to overcook. Feel free to add whatever other meats you wish.

3 tablespoons Vegetable Oil

1 lb Tasso, diced

2 cups Onions, chopped

1/2 cup Celery, chopped

1 cup Red Bell Pepper, chopped

11/2 tablespoons Garlic, minced

1 (15 oz) can Diced Tomatoes

2 cups White Rice

6 cups Chicken Stock or Broth

4 Bay Leaves

1 tablespoon Worcestershire Sauce

2 teaspoons Creole Seasoning Blend

2 lbs Louisiana Crawfish Tails

1 cup Green Onions, sliced

Salt, Black Pepper and Hot Sauce to taste

Heat a heavy 6 to 8 quart stock pot or cast iron Dutch oven over medium heat. Add oil and sauté tasso until browned on all sides. If the residue at the bottom of the pan is getting heavy or sticking, add 2 tbsp water and scrape until it is clean again. Add onions and sauté until brown and caramelized, 10 minutes. Add celery, bell peppers, and garlic. Sauté these vegetables until soft and translucent, 5-7 minutes. Stir in the tomatoes, rice and sauté for 2 minutes. Add the stock, bay leaves, Worcestershire, and Creole seasoning Blend. Bring the liquid up to a boil, then cover, reduce heat, and simmer without stirring for 25 to 30 minutes. When the rice is tender or all of the liquid has been absorbed, turn heat off. Adjust salt, black pepper and hot sauce to taste. Stir in the crawfish tails and green onions and cover. Let the jambalaya rest for 10 minutes to allow the rice to fluff. Serve while hot.

Enjoy!!!

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