This recipe is adapted from the book Emeril's New New Orleans Cooking and it's delicious and easy to make. Though there is nothing like serving it hot from the oven, but it can also be made a ahead of time for easy entertaining.
Right around carnival time, crawfish start showing up at the markets and everyone has a hankering for their first taste of the season. This is a hearty and filling jambalaya that is a meal in itself. Just what partygoers need to keep their strength up.
This is a take on the famous gumbo created by Chef Paul Prudhomme. The secret to making this flavorful stock is to use a big stewing hen (you can substitute two smaller chickens if you would prefer). Use at least 6 pounds of chicken so that the stock is very rich. Good stock makes good gumbo!
Prep Time: 2 hours (includes time for making broth)