Crawfish & Tasso Jambalaya | Nola Cuisine – musical-grandhotel.com

Ingredients

• 3 Tbsp Bacon drippings, Lard, or Butter
• 1/2 Cup Tasso, diced
• 1/2 Cup Onion, diced
• 1/4 Cup Celery, diced
• 1/4 Cup Green Bell pepper, diced
• 2 Tbsp Garlic Minced
• 1/2 Cup Fresh Tomatoes, diced
• 1 Cup of Converted White Rice (I use Uncle Ben’s)
• 1 1/4 Cup Seafood Stock or Chicken Stock
• 8 oz. Crawfish Tails
• 1 Bay Leaf
• A bundle of fresh Thyme, tied together with butcher’s twine
• 1 Tbsp Creole Seasoning
• 1/2 Cup Creole Sauce
• 1 Tbsp Worcestershire Sauce
• Hot Sauce, to taste
• Kosher Salt & Black Pepper, to taste