Andouille, Crawfish, And Duck Jambalaya Recipe


  • 1/4 c. Vegetable oil
  • 1 1/2 lb Andouille or possibly other spicy smoked sausage, cut into 1/4-inch slices
  • 2 x Boned and skinned duck breasts, (about 10 oz each), or possibly 1 1/2 lb. boneless chicken thighs, cut into 1 1/2-inch pcs (see Note)
  • 1 lb Boned and skinned chicken breast, cut into 1 1/2-inch pcs
  • 1 tsp Cayenne
  • 3 lrg Celery stalks, thinly sliced
  • 2 lrg Onions, peeled and coarsely minced
  • 3 lrg Green peppers, cored, seeded, and cut into 3/4-inch dice
  • 6 x Cloves garlic, peeled and chopped
  • 1 Tbsp. Dry thyme
  • 3 c. Long-grain rice
  • 2 c. Chicken broth
  • 2 c. Bottled clam juice
  • 1 lb Shelled crawfish tails or possibly medium shrimp, (see Note)
  • 3 c. Seeded, liquid removed, and minced canned plum tomatoes (from 2 28-oz cans)
  • 1 bn Scallions, including green tops, thinly sliced
  •     Tabasco or possibly other warm pepper sauce to taste


Heat 2 Tbsp. Oil In A Large Heavy Skillet Set Over Medium Heat. Add In Sausage And Saute/fry' Till Nicely Browned, About 8 Min. With A Slotted Spoon, Transfer Meat To A Bowl,…

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