Zydeco With Warren Prejean
Photographic Print
Millsap, Diane
Buy at AllPosters.com
 

La Belle Cuisine - More Main Dish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 Emeril's Crawfish and Sausage Jambalaya

"We're not building a rocket ship here,
we're cooking - plain and simple."
~ Emeril Lagasse

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search  

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Have a heart for
New Orleans

The Battle Between Carnival and Lent
Giclee Print
Bruegel the...
Buy at AllPosters.com
 

La Belle Cuisine

Crawfish and Sausage Jambalaya


Every Day's a Party:
Louisiana Recipes for Celebrating
with Family and Friends
by Emeril Lagasse with Marcelle Bienvenu & Felicia Willett
1999, Williams Morrow and Company, Inc.

“Right around carnival time, crawfish starts showing up at the markets and everyone has a hankering for their first taste of the season. This is a hearty
and filling jambalaya that is a meal in itself, just what partygoers need to
keep their strength up. I’ve seen many avid parade watchers bring a whole
pot of this stuff to eat right on the parade route.”

[This is an excellent classic jambalaya recipe. Feel free to substitute
shrimp for the crawfish, and add or substitute the meat of your choice,
such as ham or chicken.]

Makes 6 to 8 servings

2 tablespoons vegetable oil
2 cups chopped yellow onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne
1 pound smoked sausage, cut lengthwise in half,
then cut crosswise into 1/4-inch-thick slices
[Andouille would be wonderful!]
4 bay leaves
2 cups peeled, seeded, and chopped
canned or fresh tomatoes
1 tablespoon chopped garlic
1 pound peeled crawfish tails
2 cups long-grain rice
5 cups chicken broth [or homemade stock]
1/2 cup chopped green onions or
scallions (green part only)

In a large Dutch oven, heat the vegetable oil over medium heat. Add the onions, bell peppers, and celery and season with the salt and cayenne.
Cook, stirring, until the vegetables are wilted, about 5 minutes. Add the sausage and cook, stirring, for 2 minutes. Add the bay leaves, tomatoes, garlic and crawfish and cook. Stirring, for 2 minutes. Add the rice and
cook, stirring, for 2 minutes, then add the broth and bring to a boil.
Reduce the heat to medium-low, cover, and cook until the rice is tender
and most of the liquid is absorbed, 25 to 30 minutes. Stir in the green
onions, remove the bay leaves, and serve hot.
 

Featured Archive Recipes:
New Orleans Shrimp Jambalaya
Seafood Jambalaya (Commander's Palace)