Crawfish Sausage Brown Rice Jambalaya Recipes

Steps:

• Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
• Stir in paprika, cumin and cayenne; cook for 1 minute.
• Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
• Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
• Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

Steps:

• 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.

Steps:

• In a large Dutch oven, heat oil over medium high heat, Add chicken, browning well on all sides; transfer chicken to plate, add sausage; cook until browned.
• Add onions, celery, green pepper and garlic; cook until softened, about 5 minutes.
• Add rice; stir to coat and continue cooking one minute.
• Add stock, salt, pepper and cayenne; bring to boil stirring well.
• Nestle chicken pieces into rice.
• Cover, cook over low heat until chicken is cooked through, liquid is absorbed and rice is tender, about 30 minutes.
• Remove from heat, stir in cilantro or parsley and leave covered 10 minutes.
• Garnish with sliced jalapeño.
• (I added the jalapeño into the jambalaya with the green pepper, rather than use it as a garnish).

Steps:

• Heat oil, add flour and cook to deep brown, stirring constantly. Add onions and cook slowly about 3 or 4 minutes. Slowly add the 1-1/2 cups water. Allow this to simmer, uncovered, until reduced to 1/2 cup (about 30 or more minutes).
• Add crawfish tails and cook until they turn pink. Add the 2 cups water and bring to boil. Stir in the rice and all other ingredients. Cover, reduce heat and cook until rice is dry, about 30 minutes.

Steps:

• Brown sausage with chopped veggies in an ovenproof Dutch oven.
• When done, pour off grease, then stir in remaining ingredients.
• Cover and bake at 350F for 50-55 minutes. Let stand approximately 10 minutes, stir and serve.