I did this for a potluck feeding 38 or so people. I cheated by using a mix as a base. Now this is for an older crowd so I backed off the creole seasoning I don’t want people reaching for the Prilosec and Tums. We have the original cast of the Trinity, rice, New Orleans seasonings. The headliners are andouille sausage and crayfish already shelled because I don’t want people with arthritis having to shell crayfish. My shortcut is using Zaterans to start things off but no water; I added low sodium chicken stock which is just more flavor. I hope you like it.

16 Andouille sausage sliced thin
8 ounces green bell pepper diced
8 ounces onions diced
8 ounces celery diced
12 ounces crayfish meat
2 boxes Zateran Jambalaya mix
2 cups white rice
2 quarts no salt chicken stock
2 16 ounce cans plum tomatoes
1 tablespoon creole seasoning
1 cup green onion
Hot sauce to taste

Oil for cooking.

Coat bottom of the pot with oil.

Add sausage and brown.

Remove sausage and drain on paper towel.

Add celery, onions and green pepper, cook until soft.

Add Zaterans and rice and cook for 3-4 minutes.

Add chicken stock and stir.

Add creole seasoning.

Add canned tomatoes including the liquid.

Cook for 45 minutes stirring occasionally.

Add sausage and crawfish. Cook until all liquid is absorbed.

Serve.