Crawfish & Sausage Jambalaya |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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My friend Judith gave me this recipe. She's a wonderful cook. You can look for Crawfish in the frozen seafood secton of your supermarket. Substitute shrimp if you like. Ingredients:
1 (16 ounce) package jimmy dean sage sausage |
1/2 cup chopped onion |
1/2 cup chopped green onion, with tops |
1/2 cup chopped green bell pepper |
2 garlic cloves, minced |
4 ounces tomato sauce (or use 8oz and omit butter) |
1/4 cup butter |
1 lb crawfish tail |
1 (10 1/2 ounce) can beef bouillon |
1 (10 1/2 ounce) can french onion soup |
1/4 cup worcestershire sauce (this is a suggestion you can use less (or more) |
tony chachere's seasoning (cajun seasoning with salt) |
2 bay leaves |
2 cups uncooked uncle ben's converted brand rice (must be uncle ben's because it is parboiled, if you use regular rice it will not cook properly) |
Directions:
1. Brown sausage with chopped veggies in an ovenproof Dutch oven.
2. When done, pour off grease, then stir in remaining ingredients.
3. Cover and bake at 350F for 50-55 minutes. Let stand approximately 10 minutes, stir and serve.
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