|
Post by tntsd on Mar 20, 2008 12:40:20 GMT -5
Crawdad and Sausage Jambalaya 2 Tbs. Olive oil 2 Cups chopped white onion 1 Cup chopped bell pepper ½ Cup chopped celery Salt and cayenne 1 Pound smoked sausage, sliced into ¼-inch diagonal slices 4 Bay leaves 2 Cups Tomatoes chopped, peeled and seeded 1 Tbs. Chopped garlic 2 Cups rice 6 Cups chicken stock 2 pounds Crawdad, cooked and tails removed 1 Cup chopped green onion In a large saucepan, heat the olive oil. When the oil is hot, add the white onions, peppers and celery. Season with salt and cayenne. Sauté the vegetables for about 5 minutes, or until the vegetables are wilted. Add the sausage and sauté for 2 minutes. Add the bay leaves, tomatoes and garlic. Sauté for about 2 minutes. Stir in the rice and sauté for 2 minutes. Add the stock. Season with salt and cayenne. Bring liquid to a boil and reduce to a simmer. Cook jambalaya for about 25 to 30 minutes, covered, or until the rice is tender and the liquid has been absorbed. Stir in Crawdad tails and green onions and season if necessary.
serves about 6
|
|