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In a Dutch oven or stockpot heat the olive oil
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Add in the sausage and sauté until browned and drippings are released
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Remove sausage from the pot and reserve.
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Thaw the crawfish and drain the orange liquid (fat) off of the tails; reserve the liquid for later
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Add in the shrimp and crawfish into the pot.
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Sprinkle the seafood with 1 TBS of the Cajun seasoning
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Sauté until shrimp are completely cooked. Do not overcook the crawfish.
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Remove shrimp and crawfish. Add them to the reserved sausage; set aside.
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Add 2 TBS of the butter into the pot.
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Once the butter melts, add in the onion and bell pepper
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Sauté until slightly caramelized; about 2-3 mins
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Add in the garlic and sauté for 30 secs.
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Pour in the reserved crawfish fat, chicken stock, and liquid crab & shrimp boil.
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Bring the stock to a simmer
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Stir in the remaining butter, Cajun seasoning, Herbes de Provence, onion powder, and garlic powder.
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Taste and add salt/pepper as needed
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Bring the mixture to a boil
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Stir in the rice
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Lower the heat and cover the pot with the lid.
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Cook for 15-20 minutes or until the water has evaporated and rice is completely cooked.
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Return the sausage, shrimp, and crawfish to the pot.
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Stir and fluff until sausage and seafood is reheated.
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Garnish with chopped green onions.
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Enjoy!