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View the Jambalaya Cookoff.
Crawfish Jambalaya
- 3/8 cup oil
- 1 pound andouille sausage (sliced)
- 1 pound crawfish tail meat
- 4 cups rice
- 8 cups chicken stock
- 2 tablespoons bayou Cajun spice (I prefer McCormick's brand)
- 1 bay leaf
In a cast iron skillet (preferably your mother's or grandmother's), over a medium-high heat add oil,
saute the trinity (onions, celery and peppers) until tender. Add andouille sausage and crawfish,
continue to cook for about 5 minutes. Add rice and chicken stock and thoroughly stir.
Add bay leaf and Cajun seasoning. Cover and reduce heat to simmer.
Cook for about 30 minutes or until liquid is absorbed into rice. Serve immediately.
Recipe courtesy Chef Kevin Brown of Cajun Catering (www.albanycajuncatering.com)
Cajun Cuisine
Chef celebrates Mardi Gras with many Cajun delights by Doug Gruse. View this article Published: Wednesday, February 18, 2009 poststar.com.