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Crawfish & Tasso Jambalaya

Our Crawfish and Tasso Jambalaya is always a crowd favorite!

Jambalaya, like gumbo is another one of those classic, one-pot Louisiana meals heavily influenced by the Creoles and Cajuns. Its closest relative is the saffron scented and tinted paella found in Spanish cuisine. Because saffron wasn't exactly available on this side of the Atlantic, substitutions were made. Never yellow, the Creoles turned it red with the addition of tomatoes and seafood, while the Cajun versions were made brown with generous amounts of poultry, pork, and game. Also, like gumbo, there is no right or wrong, and it is the perfect dish to throw in any leftover or scraps of meat and vegetables.

Ingredients:

  • 3 tbsp vegetable oil
  • 1 lb tasso ham, diced
  • 2 cups onions, chopped
  • 1/2 cup celery, chopped
  • 1 cup red bell pepper, chopped
  • 1 tbsp garlic, minced
  • 1 (15 oz) can diced tomatoes
  • 2 cups white rice
  • 6 cups chicken stock
  • 4 bay leaves
  • 1 tbsp Worcestershire sauce
  • 2 tsp of your favorite Creole or Cajun seasoning
  • 2 lbs Louisiana crawfish tails
  • 1 cup green onions, sliced
  • salt and black pepper to taste

Directions:

Heat a heavy 6 to 8 quart stock pot or cast iron Dutch oven over medium heat. Add oil and sauté tasso until browned on all sides. If the residue at the bottom of the pan is getting heavy or sticking, add 2 tbsp water and scrape until it is clean again. Add onions and sauté until brown and caramelized, 10 minutes. Add celery, bell peppers, and garlic. Sauté these vegetables until soft and translucent, 5-7 minutes. Stir in the tomatoes, rice and sauté for 2 minutes. Add the stock, bay leaves, Worcestershire, and Creole or Cajun seasoning. Bring the liquid up to a boil, then cover, reduce heat, and simmer without stirring for 25 to 30 minutes. When the rice is tender or all of the liquid has been absorbed, turn heat off. Adjust salt, black pepper and hot sauce to taste. Stir in the crawfish tails and green onions and cover. Let the jambalaya rest for 10 minutes to allow the rice to fluff. Serve while hot.

-Original Recipe from Crawfish.com