This Crawfish Jambalaya is easy to make and will bring a taste of Louisiana to your kitchen. It’s bold and spicy with lots of crawfish and andouille sausage.

 
If you’ve never eaten crawfish before, they are a little like a cross between shrimp and lobster, and they’re a little difficult to peel. Unless you grew up in the swamps of Louisiana, and then it should be second nature for you.
Since I grew up in the Carolina Piedmont, I struggle with peeling mudbugs. There’s a deeply buried southern belle in me that wants to bat my eyes at my husband and ask him to Puhleeze peel me some crawfish. But he’d probably say no and even if he did I’d have to pay for it in one way or another.

So I suck it up and do it myself, which means I don’t eat much.
But on this particular occasion, we had mega pounds of crawfish left over from a boil. There was no way I could trash them, so I peeled and peeled and peeled, until I literally had cuts on the sides of my thumb. I did however discover that I have an easier time pushing the tail meat out of the shell when they’re cold.
But let’s just say it’s going to be a long, long time before I peel anymore crawfish.
Note: Shrimp can easily be substituted for crawfish.
This easy to make Crawfish Jambalaya is a filling meal with plenty of spice. The Holy Trinity (onions, celery, and bell pepper) and some tomato paste really create a lot of flavor.

 

Crawfish Jambalaya

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