Spicy Crawfish Jambalaya
1 lb. peeled crawfish tails
4 tbs.'s butter
1 lb. tasso, or ham, diced
1 onion, chopped
1/2 cup celery, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
2 tbs.'s minced garlic
1 (15 ounce) can diced Rotel tomatoes
3 cups chicken or seafood stock
2 to 3 bay leaves
1 tbs. Worcestershire sauce
2 tbs.'s Cajun seasoning, divided
2 tsp.'s dried thyme
1/2 cup fresh parsley, chopped
1 bunch green onions, chopped
Salt and Tabasco to taste
2 cups raw rice
Season crawfish with half of the Cajun seasoning and set aside. On medium heat, melt butter in large heavy pot or cast iron skillet . Saute tasso or ham until lightly browned, drain, and set aside. Add onions to skillet and continue to saute about 10 minutes, stirring frequently. Add celery, bell peppers, and garlic, and saute and stir for 5 more minutes.
Stir in the crawfish tails, tomatoes, tasso, and rice, and saute for 5 more minutes. Slowly add the stock, then bay leaves, parsley, Worcestershire sauce, and other half of the Cajun seasoning. Mix well and bring to a boil. Cover and reduce heat to low, and simmer, without stirring for about 25 to 30 minutes.
Turn heat off when all of the liquid has been absorbed, adjust seasoning, and add green onions. Cover and let rest for 10 minutes.
I'll be sharing this at~
See Ya in the Gumbo @ Ms. EnPlace
Full Plate Thursday @ Miz Helen's Country Cottage
More Festival Fun
Here's another little clip that I took at Festival International of Andre Thierry and Zydeco Magic, a fab Zydeco band based in California , but with Acadiana roots.. The fiesty crowd was dancing up a storm and letting the good times roll. Crank it up!
Wishing you all a fabulous week, filled with good times. Merci beaucoup for stopping by!