themattsmith: Andouille, Chicken and Crawfish Jambalaya Crawfish Stock: shells from 2 pounds cooked crawfish 1 onion, chopped 3 ribs celery, chopped 1 head garlic, cut in half 1 lemon, cut in half 10-12 whole peppercorns 2 bay leaves Put everything in a large pot, cover with water by about an inch, bring to a boil then simmer 45 minutes.  Strain. Jambalaya: canola oil tail meat from 2 pounds cooked crawfish 12 oz andouille, cut into bite-size pieces 1 boneless chicken breast, cut into bite-size pieces 1 onion, chopped 1 rib celery, chopped 1 green bell pepper, chopped 1 28 oz can whole peeled San Marzano tomatoes, crushed and drained 2 cloves garlic, diced 4 bay leaves salt cayenne pepper parsley, chopped 1 tsp file powder black pepper 6 cups crawfish stock (you can substitute chicken stock) 2 cups white rice Saute onions, celery and bell pepper with salt and pinch of cayenne in oil until soft.  Add andouille and chicken, saute a couple minutes.  Add tomatoes, garlic and bay leaves.  Simmer 5 minutes.  Add stock, rice, black pepper and file powder.  Cover and simmer 20-30 minutes until rice is tender.  Remove from heat, stir in crawfish tail.  Serve, garnished with parsley and your favorite hot sauce.
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themattsmith:

Andouille, Chicken and Crawfish Jambalaya


Crawfish Stock:

  • shells from 2 pounds cooked crawfish
  • 1 onion, chopped
  • 3 ribs celery, chopped
  • 1 head garlic, cut in half
  • 1 lemon, cut in half
  • 10-12 whole peppercorns
  • 2 bay leaves

Put everything in a large pot, cover with water by about an inch, bring to a boil then simmer 45 minutes.  Strain.

Jambalaya:

  • canola oil
  • tail meat from 2 pounds cooked crawfish
  • 12 oz andouille, cut into bite-size pieces
  • 1 boneless chicken breast, cut into bite-size pieces
  • 1 onion, chopped
  • 1 rib celery, chopped
  • 1 green bell pepper, chopped
  • 1 28 oz can whole peeled San Marzano tomatoes, crushed and drained
  • 2 cloves garlic, diced
  • 4 bay leaves
  • salt
  • cayenne pepper
  • parsley, chopped
  • 1 tsp file powder
  • black pepper
  • 6 cups crawfish stock (you can substitute chicken stock)
  • 2 cups white rice

Saute onions, celery and bell pepper with salt and pinch of cayenne in oil until soft.  Add andouille and chicken, saute a couple minutes.  Add tomatoes, garlic and bay leaves.  Simmer 5 minutes.  Add stock, rice, black pepper and file powder.  Cover and simmer 20-30 minutes until rice is tender.  Remove from heat, stir in crawfish tail.  Serve, garnished with parsley and your favorite hot sauce.

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    Andouille, Chicken, and Crawfish Jambalaya Crawfish Stock: shells from 2 pounds cooked crawfish 1 onion, chopped 3 ribs...
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    Reblogging for future use……and soon.
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