Sunday, May 6, 2012

Spicy Crawfish Jambalaya + More Festival Fun

Here's a Cajun fave that is out of this world and guaranteed to please your family and guests. I've added some tasso, (a spicy, smoked ham used in Cajun cooking) for extra flavor, but ham or sausage may be substituted if you do not have tasso available It's easy to make and can easily be increased to feed a crowd, and freezes well, too. And great with shrimp, instead of crawfish, as well. Bon appetit! Enjoy!

 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.

Cest bon, cher! Serve with a big salad, French bread, and a good bottle of wine.

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!


the wild magnolia said...

Oh I want to prepare this in the next few days.

Thank you, it looks so good.

Jessica | Cajunlicious said...

Yum, I am making crawfsh Jambalaya this week, have been craving i!

Big Dude said...

I really like the looks of this as it has lots of stuff in it - not just rice with a little stuff.

Kittie Howard said...

This is too yummy to pass up. Can't get the crawfish but shrimp will work. And it's nice to be back into my routine and not scrambling for time.

Eddie Bluelights said...

Crumbs! Some dancing!! That chick in the burgundy dress dancing with the bald gent really 'let the good times roll! LOL
As for the food, yummy as usual. Did you know that during the course of our lives each of us produces enough saliva to fill a large swimming pool? LOL. "Ugg!" you might say, but it is guys like you that are responsible with your sinfguylly delicious recipes. As for blogging, you put me to shame recently. I MUST post something soon. Lata Gata!! LOL

Martha said...

You guys never stop partying or eating awesome food! I really think I want to come live there!

Michelle B said...

I haven't had nearly enough crawfish this season. I think I need to stop slacking and this would be a great way to do it.
Thanks for linking!

Slice of Southern said...

'm loving this recipe!! I'm having another linky party going on right now. Would love for you to stop by and link up! Southern Sundays is at

Anonymous said...

GMR would love to prepare this for his kids when he visits Louisiana! He sometimes will bring back some crawfish and put it in the freezer here, but he mostly has it down there.

Louisiana is always interesting, isn't it? (and delicious)

California Girl said...

Had the boys, uh, "young men" over for dinner last night along with the GFs. I made what has quickly become their favorite dish, Cajun Enchiladas. I vary the filling each time, that is, chicken per your recipe, or all cheese like last night or shredded pork. The GF is vegetarian so I stuck with cheese. So good.

I made up a Roasted Poblanos in Cream Sauce recipe to go with. They are terrific too.

Your recipes are keepers Marguerite.

Karen Jones Gowen said...

Another good one that is making my mouth water!

Rosaria Williams said...

A classic! Yes, it's time to fire up and cook for a crowd again. Thanks, Marguerite for this fun recipe.

Tammy @ A Walk in the Countryside said...

I'm your newest follower! I love your recipes. Even though I'm also from Louisiana, my family is more plain country cooking so I'm always on the look out for good cajun recipes. ~Tammy~

hidden art of homemaking said...

I love jambalaya....and yours looks so so good....thanks for visiting my blog.....