• Tommy Centola

Crawfish & Andouille Jambalaya

Jambalaya is one of my favorite dishes to make. Here is a recipe from my latest cookbook, Creole & Cajun Comfort Food. It uses two of my most used ingredients, crawfish and andouille.


1 1/2 pounds andouille sausage, sliced

2 tablespoons olive oil

1 cup onion, chopped

2 garlic cloves, crushed

1/2 cup celery, chopped

1/2 cup green bell pepper, chopped

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon white pepper

1 teaspoon cayenne pepper

1 teaspoon thyme

1 tablespoon filé

1 teaspoon oregano

2 bay leaves

3 cups Seafood Stock or Chicken Stock

1 1/2 cup long-grain rice

2 pounds cooked crawfish

In a large, heavy pot on medium-high heat, sauté sausage in olive oil until well browned; drain well, leaving roughly 3 tablespoons oil in pot. Add onion, garlic, celery and bell pepper, sauté until almost tender. Add salt, peppers, thyme, filé, oregano, and bay leaves, and continue to sauté for 1 minute. Add stock and bring to a boil. Add rice. Cover, reduce heat to low and cook until all liquid is absorbed about 20 to 25 minutes. Near the end of the cooking time, add the crawfish so they don't overcook. Remove bay leaves before serving warm.


Enjoy!!!

Creole & Cajun Comfort Food is now available online.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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