Crawfish Jambalaya
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1 pound sausage, sliced |
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1 cup bell pepper, chopped |
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1 cup celery, chopped |
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1 cup onion, chopped |
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2 cloves garlic, minced |
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1/2 cup green onion tops, chopped |
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1 cup rice, uncooked |
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2 cups water |
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1 16-ounce can tomatoes |
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1/2 cup stewed tomatoes |
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1 pound Louisiana crawfish tails |
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Creole seasoning or salt and fresh ground pepper to taste |
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Sauté sausage, bell pepper, celery, onions, and garlic in a large skillet (preferably a black iron pot). Cook until tender but not brown. Stir in remaining ingredients. Bring to a boil. Stir, reduce heat, cover, and simmer 20 minutes or until rice is tender. Jambalaya should be slightly moist. Season to taste.
Fluff and serve.
Yield: 10 servings
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