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Thursday, December 21, 2017

Crawfish and Sausage Jambalaya

It's been called Poor Man's Lobster. Funny though, hubby will pass over Lobster and go right to the Crawfish.
If we go out for Cajun, he doesn't even look at the menu, he already knows this is what he is getting. 

Unfortunately, the closest Cajun restaurant is about an hour away so we don't get there much. If you weren't aware, my husband has terminal stage 4 lung cancer. Most of the time he is on chemo which effects him badly in many ways. We normally stay close to home and there are a lot of functions that he misses. 

He's been off the chemo cocktail since August but will restart in January. We are trying to enjoy the holidays as much as possible while he is not feeling all yucky from the drugs. 

Anyway, I wanted to make this for him so I ordered 1 lb of frozen crawfish tails from New Orleans. UPS had issues and the shipment was delayed but we got them! I'm a great wife, aren't I? :-)

If interested, the website is www.lacrawfish.com. They also have other Louisana type products. 

You can easily substitute the crawfish with shrimp or chicken!! It's a really easy recipe and takes no time to throw together. 


  • 2 tbsp. vegetable oil
  • 2 onions, chopped
  • 1 large green pepper, diced
  • 2 to 3 celery stalks, diced
  • 1 tsp salt
  • 1/2 tsp cayenne
  • 1 lb smoked sausage, cut lengthwise and diced
  • 4 bay leaves
  • 1 (14.5 oz) can petite diced tomatoes
  • 2 large garlic cloves, minced
  • 1 lb crawfish tails, or 1 lb of shrimp or two chicken breasts, cut into 1 inch pieces
  • 2 cups long-grain rice
  • 2 cups unsalted chicken broth
  • 1/2 cup scallions, chopped


  1. In a large pot, heat the oil and then add the onions, pepper and celery. Season with salt and cayenne. 
  2. Cook, stirring, for about 5 minutes.
  3. Add the sausage, stir, for about 2 minutes. 
  4. Add the bay leaves, tomatoes, garlic and crawfish/shrimp/chicken, cook for 2 minutes. 
  5. Add the rice, stir, and cook for 2 minutes. 
  6. Then add the broth and bring to a boil. 
  7. Reduce the heat to medium- low, cover and cook until rice is tender, about 25 minutes. 
  8. Stir in the scallions, remove bay leaves and serve. 


Note: My liquid absorbed much faster with the lid on fully, so I suggest checking on this after 15 minutes, stirring, then propping the lid on letting some air escape. 

Also, I think I would add a little more chicken stock at the end to loosen it up a bit. That's your call on what you like! 

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