Crawfish Sausage Brown Rice Jambalaya Recipes

CRAWFISH & SAUSAGE JAMBALAYA

Crawfish & Sausage Jambalaya image

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.

Provided by Maribel skadoo

Categories One Dish Meal

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 14

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)

Steps:

Brown sausage with chopped veggies in an ovenproof Dutch oven.
When done, pour off grease, then stir in remaining ingredients.
Cover and bake at 350F for 50-55 minutes. Let stand approximately 10 minutes, stir and serve.

Nutrition Facts : Calories 455.1, Fat 14.3, SaturatedFat 7.7, Cholesterol 151.8, Sodium 1505.8, Carbohydrate 54.9, Fiber 2.8, Sugar 6.7, Protein 27.2

CRAWFISH & SAUSAGE BROWN RICE JAMBALAYA!

Crawfish & Sausage Brown Rice Jambalaya! image

Even when cooking for meat-eaters (ummm, that would be mainly my husband,) I like to at least sneak in a healthier ingredient or two! After taking a cooking class in New Orleans, I came home and re-created this Cajun classic using brown rice instead of white. Not sure the whole grain goodness offsets the fat from the sausage:(:(---but His Meatship gave it rave reviews, By the way, this dish is often mislabeled "Creole"---there is some crossover, but the origins of "Cajun" food are different. Creole is more haute cuisine, if you will, whereas Cajun fare was more the working man's food, historically. This is an excellent, economical buffet dish for a crowd.

Provided by La Dilettante

Categories One Dish Meal

Time 1h5m

Yield 8-10 , 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 lb spicy andouille sausage, sliced into 1/2-inch pieces
3 tablespoons olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
1 cup celery, chopped
2 green jalapeno peppers, seeded and minced
2 garlic cloves, minced
2 cups brown rice
4 1/2 cups broth
2 tablespoons cajun seasoning (I used "Joe's Stuff" but Tony Chachere's is good, too)
1 tablespoon Worcestershire sauce
1/2 cup parsley, chopped
1 lb crawfish tail, cooked and peeled (available frozen and ready to use)

Steps:

Thaw crawfish tails, but do not drain.
Heat oil in large soup pot (cast iron is best!) and throw in the sausage, browning well. Add onion, pepper, celery, and garlic, and cook until soft.
Add rice, broth, and seasonings, and bring to boil.
Turn heat to simmer and cook UNcovered until liquid is absorbed and rice is tender. You may need additional broth, but don't add more than necessary, as jambalaya should not be soupy.
When rice is done, add the parsley and crawfish, and continue heating for about 5 minutes.
Serve with a crisp green salad and a baguette of French bread.

Nutrition Facts : Calories 472.4, Fat 22.8, SaturatedFat 6.7, Cholesterol 93.2, Sodium 1101.6, Carbohydrate 42.1, Fiber 2.6, Sugar 2.8, Protein 23.8

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