Cajun Creole 50mins
Hot Pork Shellfish Seafood Grains
Vegetables Herbs Main
course Dairy Free Eggless Louisiana North America Nth
Green Capsicum, (sweet pepper) deseeded and diced
255g/8oz piece of Ham, diced
Garlic Cloves, crushed
Long Grain Rice
teasp Dried Thyme
teasp Cayenne Pepper
Crayfish (Crawfish) Tails
Heat the oil in a frying pan then add the sausage, ham and
and fry for 5 minutes. Remove with a slotted spoon and reserve.
Add the onion and garlic to the pan and gently fry for 5 minutes.
3. Add the rice
and cook, stirring until well coated then add the
sausage mixture together with the tomatoes,
thyme and cayenne and mix well.
4. Gradually add the stock, bring to the
boil then reduce the heat and simmer for 10
Peel half of the crayfish, chop the flesh and add to the pan mixing well then add the
Cover and cook for 10 minutes until all the liquid has
been absorbed and the crayfish are heated
through. Serve immediately.
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