Crawfish Jambalaya

Steps

• 1

  Heat 1 tbsp. oil in a Dutch oven or large pot over medium heat. Add andouille sausage rounds and cook for 7-8 minutes until browned. Transfer cooked sausage to a plate and set aside.

  
• 2

  Add the remaining tablespoon of oil to the pot, along with bell peppers, onions, celery, and half of the Creole seasoning. Stir and cook until vegetables are softened, 6-7 minutes. Stir in the garlic and cook for 30 seconds.

  
• 3

  Add rice, crushed tomatoes, broth, and remaining Creole seasoning to the pot. Stir, then bring to a boil. Reduce the heat to a low simmer, cover the pot, and cook for 18-20 minutes until the rice is cooked.
  Stir in crawfish tails, Worcestershire, hot sauce, and crushed red pepper. Cover and cook for another 5 minutes.

  
• 4

  Stir in crawfish tails, Worcestershire, hot sauce, and crushed red pepper. Cover and cook for another 5 minutes.

  
• 5

  5. Uncover and stir in the andouille sausage.

  
• 6

  Serve in Chinet Comfort® cups with fresh parsley or green onions for garnish.