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Add a photoServings: 6
Ingredients
- 2 Tbsp. Vegetable oil
- 2 c. Minced onions
- 1 c. Minced bell pepper
- 1/2 c. Minced celery Salt to taste Cayenne pepper to taste
- 1 lb Smoked sausage sliced 1/4" slices
- 4 x Bay leaves
- 2 c. Peeled, seeded, minced tomatoes
- 1 Tbsp. Minced garlic
- 2 c. White rice
- 6 c. Chicken stock
- 2 lb Crawfish tails
- 1 c. Minced green onions
Directions
- In a large saucepan, heat the vegetable oil. When the oil is warm, add in the onions, peppers, and celery. Season with salt and cayenne. Saute/fry the vegetables for about 5 min, or possibly till the vegetables are wilted. Add in the sausage and saute/fry for 2 min. Add in the bay leaves, tomatoes, and garlic. Saute/fry for 2 min. Stir in the rice and saute/fry for 2 min. Add in the stock. Season with salt and cayenne. Bring the liquid up to a boil and reduce to a simmer. Cook the jambalaya for 25 to 30 min, covered, or possibly till the rice is tender and the liquid has been absorbed. Stir in the crawfish tails and green onions and re-season if necessary.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 680g | |
| Recipe makes 6 servings | |
| Calories 722 | |
| Calories from Fat 245 | 34% |
| Total Fat 27.32g | 34% |
| Saturated Fat 7.58g | 30% |
| Trans Fat 0.28g | |
| Cholesterol 216mg | 72% |
| Sodium 1242mg | 52% |
| Potassium 1969mg | 56% |
| Total Carbs 71.59g | 19% |
| Dietary Fiber 9.4g | 31% |
| Sugars 11.25g | 8% |
| Protein 44.32g | 71% |
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