Smothered Crawfish and Egg Jambalaya

Yummy!

Prep Time: 5 minutes

Cook Time: 1 hour

½ lb. pre-scalded, peeled Crawfish Tails

2 large Eggs

4 drops Louisiana Hot Sauce or Tabasco 

6 oz. Water

1 tablespoon Garlic Powder

1 tablespoon Tiger Sauce

1 tablespoon Cajun Power Garlic Sauce

1 tablespoon Pickapeppa Spicy Mango Sauce

1 tablespoon Better than Bouillon (beef) or 1 Bouillon cube 

1/2 cup Long Grain or Par-Boiled Rice 

PictSweet Seasoning Blend

Morton Season-All

In a 2 qt. black iron pot  add crawfish tails, season with Season-All and cook down in it’s own juice and 4 drops of Louisiana Hot sauce for 10 min.  Stir in 2 raw eggs in last 2 min. Remove tails/eggs and set aside. 

Brown 1 big handful of PictSweet Seasoning blend (onions and shallots, etc.) and sprinkle in 1 tbsp. garlic powder. Add 6 oz. water (¾ cup), then 1 tbsp. each of Tiger Sauce, Cajun Power Garlic Sauce, Pickapeppa Spicy Mango and Better than Bouillon (beef). Bring to soft boil.

Throw in ½ cup (4 oz.) long grain rice and reduce heat to med/low. Keeping scrapping side to bottom / center with roux spoon until rice is very visible then re-add tails and cover for 10 min.

Uncover, scrape bottom, cover and bring down to lowest fire you can for 5 minutes.

Turn off fire completely and let stand covered for 20-30 min.

Submitted By: Anthony Guidry, EMT-Paramedic

Louisiana, USA