| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Seafood |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
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 |
tb |
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
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