| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats, Seafood | 1 | Servings | ||
INGREDIENTS
| 2 | T | Vegetable oil |
| 2 | c | Chopped onions |
| 1 | c | Chopped bell pepper |
| 1/2 | c | Chopped celery |
| Salt and cayenne | ||
| 1 | lb | Smoked sausage, sliced into |
| 1/4-inch slices | ||
| 4 | Bay leaves | |
| 2 | c | Chopped tomatoes, peeled and |
| seeded | ||
| 1 | T | Chopped garlic |
| 2 | c | White rice |
| 6 | c | Chicken stock |
| 2 | lb | Crawfish tails |
| 1 | c | Chopped green onions |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA17 In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions, peppers, and celery. Season with salt and cayenne. Saut the vegetables for about 5 minutes, or until the vegetables are wilted. Add the sausage and saute for 2 minutes. Add the bay leaves, tomatoes, and garlic. Saut for 2 minutes. Stir in the rice and saute for 2 minutes. Add the stock. Season with salt and cayenne. Bring the liquid up to a boil and reduce to a simmer. Cook the jambalaya for 25 to 30 minutes, covered, or until the rice is tender and the liquid has been absorbed. Stir in the crawfish tails and green onions and reseason if necessary. Yields: 6 servings Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2890
Calories From Fat: 1530
Total Fat: 169.8g
Cholesterol: 347.1mg
Sodium: 7962.1mg
Potassium: 4528mg
Carbohydrates: 219.8g
Fiber: 17.9g
Sugar: 55g
Protein: 120.3g