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Crawfish Jambalaya

Crawfish Jambalaya


  • 1 lb. sliced smoked sausage
  • 1 c. chopped green bell pepper
  • 1 c. chopped celery
  • 1 c. chopped onions
  • 1/2 c. chopped green onions
  • 2 cloves garlic, minced
  • 1 c. uncooked rice
  • 1 t. hot pepper sauce
  • 2 c. water
  • 1 15-oz. can tomatoes
  • 1/2 c. stewed tomatoes
  • 1 lb. Louisiana crawfish tail meat
  • 2 t. Cajun Creole seasoning


  1. Sauté sausage, bell pepper, celery, onions and garlic in a large skillet.
  2. Cook until vegetables are tender but not brown. Stir in remaining ingredients. Bring to a boil.
  3. Stir once or twice, reduce heat, cover and simmer for 20 minutes or until the rice is tender.
  4. Mixture should be slightly moist.
  5. Adjust seasonings and fluff with a fork.

Serves 10.

Recipe courtesy of Louisiana Crawfish Promotion and Research Board. Used with permission.

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