Crawfish Jambalaya Food

CINDY'S JAMBALAYA

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.

CRAWFISH JAMBALAYA

Steps:

• Heat oil, add flour and cook to deep brown, stirring constantly. Add onions and cook slowly about 3 or 4 minutes. Slowly add the 1-1/2 cups water. Allow this to simmer, uncovered, until reduced to 1/2 cup (about 30 or more minutes).
• Add crawfish tails and cook until they turn pink. Add the 2 cups water and bring to boil. Stir in the rice and all other ingredients. Cover, reduce heat and cook until rice is dry, about 30 minutes.

PASTA JAMBALAYA WITH CRAWFISH AND ANDOUILLE SAUSAGE

Steps:

• Fill a large 1-gallon stock pot with a pasta insert three-quarters full with water. Bring to a boil over high heat and add the salt as it boils. Place the angel hair in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, about 8 minutes. Drain and set aside.
• While the pasta is cooking, heat a large saute pan over medium-high heat and add the olive oil, sausage and onions and saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent. Add the garlic to the pan, and then add the zucchini, bell peppers, tomatoes and thyme. Cook until the vegetables are tender, about 3 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Add the crawfish and basil. Add the al dente pasta and continue to cook the sauce and pasta, stirring occasionally. Remove from the heat and add the seafood seasoning and Parmesan.

CAJUN CRAWFISH JAMBALAYA

Steps:

• Saute in margarine the bell pepper, garlic, onion, and celery.
• Add
• some of the crawfish fat for flavor.
• Cook for about 30 minutes over a low fire. Add crawfish tails, green onions, 2 T.
• chopped parsley, salt, pepper, cayenne pepper , and 4 cup of cooked rice. I sometimes add a small can of stem and pieces mushrooms.
• Let this steam for about 5-10 minutes.
• Add a little margarine or water if too dry.

CREOLE SEAFOOD JAMBALAYA

Steps:

• Melt butter in deep skillet or saucepan.
• Saute scallions, pepper, celery and garlic and cook over medium-high heat until tender.
• Stir in shrimp and oysters.
• Cook 5 minutes, then add remaining ingredients, except rice.
• Reduce heat and simmer 10-15 minutes.
• Stir in rice, cover and cook 45-60 minutes or until rice is tender.

CRAWFISH & SAUSAGE BROWN RICE JAMBALAYA!

Steps:

• Thaw crawfish tails, but do not drain.
• Heat oil in large soup pot (cast iron is best!) and throw in the sausage, browning well. Add onion, pepper, celery, and garlic, and cook until soft.
• Add rice, broth, and seasonings, and bring to boil.
• Turn heat to simmer and cook UNcovered until liquid is absorbed and rice is tender. You may need additional broth, but don't add more than necessary, as jambalaya should not be soupy.
• When rice is done, add the parsley and crawfish, and continue heating for about 5 minutes.
• Serve with a crisp green salad and a baguette of French bread.