Jambalaya

12 ingredients
5 steps

Ingredients

  • 8 ounces crawfish tail meat
  • 8 ounces andouille sausages, sliced
  • 8 ounces leftover smoked chicken (or rotisseried)
  • 1 stalk celery, rough chopped
  • 1 small onion, rough chopped
  • 1/4 cup rough chopped red bell peppers
  • 2 small jalapeno peppers, seeded and chopped (1 red, 1 green)
  • 16 ounces chicken stock
  • 16 ounces water
  • 1 tablespoon vegetable oil
  • 1 tablespoon dry mixed cajun spices
  • 1/2 cup uncooked long grain white rice

Directions

  1. 1
    Bring the oil to heat in a large sauce pan or pot.
  2. 2
    Add the vegetables and sweat until the onion just starts to brown.
  3. 3
    Add the stock and water and bring to a rolling boil.
  4. 4
    Add the meats, spice mix, and rice and reduce the heat to a simmer.
  5. 5
    Stirring frequently, cook until the rice is tender, about 20 minutes. The consistency should be thick. If not, continue cooking to reduce the liquid.

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