Crawfish and Sausage Jambalaya Etouffee
Crawfish and Sausage Jambalaya Etouffee Recipe: A Delicious Cajun Delight
Looking for a hearty and flavorful Cajun dish that will satisfy your cravings? Look no further than this Crawfish and Sausage Jambalaya Etouffee recipe! This dish is a perfect blend of spicy and savory flavors that will leave your taste buds wanting more.
Ingredients (serves 4):
- 1 lb. crawfish tails, peeled and deveined
- 1 lb. smoked sausage, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1 tsp. paprika
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1/2 tsp. cayenne pepper
- Salt and black pepper, to taste
- Cooked rice, for serving
Cooking Tips:
- Use fresh crawfish tails if possible, but frozen ones will work as well.
- Andouille sausage is traditional in Jambalaya, but any smoked sausage will do.
- Make sure to chop your vegetables into small, uniform pieces for even cooking.
- Use a heavy-bottomed pot or Dutch oven to prevent burning.
Instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
2. Add the onion, bell pepper, and celery to the pot and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Sprinkle the flour over the vegetables and stir to combine. Cook for 2-3 minutes, stirring constantly, until the flour is lightly browned.
4. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the tomato sauce, paprika, thyme, oregano, cayenne pepper, salt, and black pepper. Stir to combine.
5. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.
6. Add the crawfish tails and sausage to the pot and stir to combine. Cook for another 5-10 minutes, until the crawfish are cooked through.
7. Serve the Jambalaya Etouffee over cooked rice, garnished with chopped green onions or parsley.
Appearance and Taste:
This Crawfish and Sausage Jambalaya Etouffee is a beautiful dish with a rich, reddish-brown sauce and plenty of tender crawfish and sausage. The aroma is spicy and savory, with hints of garlic and herbs. The taste is a perfect balance of heat and flavor, with the crawfish adding a sweet, delicate flavor to the dish. The rice soaks up the sauce and adds a nice texture to the dish.
Type of Dish: Cajun Delight
Main Ingredients: Crawfish, Sausage, Rice
