Crawfish & Sausage Brown Rice Jambalaya!

Name: Crawfish & Sausage Brown Rice Jambalaya!
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8-10 , 8-10 serving(s)
Ingredients: 1 lb spicy andouille sausage, sliced into 1/2-inch pieces; 3 tablespoons olive oil; 1 medium yellow onion, chopped; 1 green bell pepper, chopped; 1 cup celery, chopped; 2 green jalapeno peppers, seeded and minced; 2 garlic cloves, minced; 2 cups brown rice; 4 1/2 cups broth; 2 tablespoons cajun seasoning (I used "Joe's Stuff" but Tony Chachere's is good, too); 1 tablespoon Worcestershire sauce; 1/2 cup parsley, chopped; 1 lb crawfish tail, cooked and peeled (available frozen and ready to use)

Submitted by La Dilettante

"Even when cooking for meat-eaters (ummm, that would be mainly my husband,) I like to at least sneak in a healthier ingredient or two! After taking a cooking class in New Orleans, I came home and re-created this Cajun classic using brown rice instead of white. Not sure the whole grain goodness offsets the fat from the sausage:(:(---but His Meatship gave it rave reviews, By the way, this dish is often mislabeled "Creole"---there is some crossover, but the origins of "Cajun" food are different. Creole is more *haute cuisine*, if you will, whereas Cajun fare was more the working man's food, historically. This is an excellent, economical buffet dish for a crowd."

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Ready In:: 1hr 5mins
Ingredients:: 13
Serves:: 8-10

ingredients

1 lb spicy andouille sausage, sliced into 1/2-inch pieces
3 tablespoons olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
1 cup celery, chopped
2 green jalapeno peppers, seeded and minced
2 garlic cloves, minced
2 cups brown rice
4 ¹⁄₂ cups broth
2 tablespoons cajun seasoning (I used "Joe's Stuff" but Tony Chachere's is good, too)
1 tablespoon Worcestershire sauce
¹⁄₂ cup parsley, chopped
1 lb crawfish tail, cooked and peeled (available frozen and ready to use)

directions

Thaw crawfish tails, but do not drain.
Heat oil in large soup pot (cast iron is best!) and throw in the sausage, browning well. Add onion, pepper, celery, and garlic, and cook until soft.
Add rice, broth, and seasonings, and bring to boil.
Turn heat to simmer and cook UNcovered until liquid is absorbed and rice is tender. You may need additional broth, but don't add more than necessary, as jambalaya should not be soupy.
When rice is done, add the parsley and crawfish, and continue heating for about 5 minutes.
Serve with a crisp green salad and a baguette of French bread.

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RECIPE SUBMITTED BY

La Dilettante

212

I've loved to cook ever since I got that Easy-Bake oven for Christmas at age five!  There is no food I truly dislike (except processed junk, of course, and the one veggie I've never quite loved is a green bell pepper).  I became a vegetarian about 20 years ago, but before that, one of my favorite things was fried chicken livers.  I still kind of miss those!  I'm not a purist; now and then a bit of grilled salmon is irresistible...so I've stopped trying to label myself! I love to get out and ride my bike around town, and taking long walks is my favorite way of relaxing and feeling good.  I'm lucky to live just half a mile from a grocery store, so on nice days I like to take my handy rolling market cart and walk there.  Sometimes I do my best menu-planning while strolling along the sidewalk! My married daughter in San Antonio got my cooking gene for sure.  We love nothing better than getting in the kitchen together when I visit her, or when she comes home.  Holidays are our favorites---we like a pretty presentation and doing the tables, centerpieces, and so forth, as well as trying new recipes and menus.  She's recently added homemade baby food to her repertoire, now that she has a baby boy who lovvvvves to eat. I can't wait 'til he starts having birthday parties; while I don't eat sweets myself, I adore baking. The only sort of cooking I'm not overfond of is grilling out, but that's fine; my husband is the King of the Grill and takes over when we entertain outdoors.  I'm happy to do the appetizers and sides in the INDOOR kitchen! I love Italy and France, and have many recipes scribbled on napkins from my trips there.  I'm in an Italian study group, and the six of us enjoy getting together and trying recipes.  My husband and I are also in a supper club, and each month there's a different theme: one summer we hosted a luau with a variety of tropical dishes, and this past fall I built a menu around a French theme, with hearty boeuf bourguignonne (for my carnivorous friends). I was excited to be chosen Chef of the Day on October 17, 2009, and Chef of the Month in July '12. Thank you, Food.com, and all the friends/fellow cooks I've met here. Let's keep on cookin'! <img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ />

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