Name: Crawfish Jambalaya
Ingredients: 2 tbsp. oil (vegetable or avocado); 10 oz. andouille sausage links, cut into ¼” rounds; ½ cup green bell pepper, chopped; ½ cup red bell pepper, chopped; 1 cup onion, chopped; ⅓ cup celery, chopped; 2 tsp. Creole seasoning; 2 cloves garlic, minced; 1 cup uncooked white rice; 1 can (15 oz.) crushed tomatoes; 2 cups low-sodium chicken or vegetable broth; 12 oz. frozen crawfish tails, thawed and drained; 2 tsp. Worcestershire sauce; 2 tsp. hot sauce; 1 tsp. crushed red pepper

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.