CRAWFISH JAMBALAYA
Makes 6 servings
This one-pot wonder with crawfish tails and andouille will become a family favorite in no time.
1 tablespoon canola oil
1 (16-ounce) package andouille sausage, cut into ¼-inch slices
1 cup sliced yellow onion
1 cup chopped green bell pepper
⅓ cup chopped celery
1 clove garlic, chopped
2 cups long-grain rice
1 bay leaf
2 sprigs fresh thyme
½ teaspoon ground red pepper
1 (32-ounce) carton low-sodium chicken broth
1 pound crawfish tails, rinsed and drained
1 (14.5-ounce) can fire-roasted diced tomatoes
3 green onions, sliced
Hot sauce, to serve
Garnish: celery leaves, sliced green onion
1. Heat a large enamel-coated cast-iron Dutch oven over medium heat until hot. Add oil and sausage; cook until sausage is browned, about 8 minutes.
Add onion;
