Crawfish Jambalaya
Crawfish Jambalaya
1 lb. sliced smoked sausage
1 c. chopped green bell pepper
1 c. chopped celery
1 c. chopped onions
1/2 c. chopped green onions
2 cloves garlic, minced
1 c. uncooked rice
1 t. hot pepper sauce
2 c. water
1 15-oz. can tomatoes
1/2 c. stewed tomatoes
1 lb. Louisiana crawfish tailmeat
2 t. Cajun I Creole seasoning
Saute’ sausage, bell pepper, celery, onions and garlic in a large skillet. Cook until vegetables are tender but not brown. Stir in remaining ingredients. Bring to a boil. Stir once or twice, reduce heat, cover and simmer for 20 minutes or until the rice is tender. Mixture should be slightly moist. Adjust seasonings and fluff with a fork. Serves 10.