Sunday, July 13, 2008

Jambalaya

After the crawfish boil, we were left with leftovers: crawfish, sausage, and corn. Jambalaya seemed the most logical way to use it all up, so I went looking for recipes. Unfortunately, all the ones I found started with raw meat, so I studied them long enough to understand the process, then faked it. I was really glad it turned out well, because I had a dutch oven full of jambalaya! (I ended up freezing almost half of it.)

The seasoning on this will depend on how you spiced the crawfish boil and how hot your andouille is. We used the seasoning mix that came with the crawfish and everything was good and spicy, so all I needed to add here was salt, about 2 tsp. This version came out fairly light in color. I don't know how traditional it is, but the process is right and my kids ate it happily.

Jambalaya 10-12 people
2 C. cooked and shelled crawfish tails
2-3 andouille sausages, cooked
3-4 Tbs bacon grease
2 C diced onions
1/2 C chopped garlic scapes, or 3 cloves of garlic, minced
6 ears of corn, cooked
2 cans of tomatoes with chilis (such as RoTel brand)
3 C brown rice
6-7 C water (more if you like it a little soupy)
Salt and chili powder to taste, depending on the spicing of the leftovers

Melt half the bacon grease in a large dutch oven or heavy pot, then warm the crawfish and sausages in it (mostly to flavor the grease). While the meat warms, slice the kernels off the ears of corn. Remove the meat from the pot, add the rest of the bacon grease, melt it, and saute the onions and garlic (scapes) in the grease. After 5 minutes or so, add the corn kernels and the cans of tomatoes (no, add the tomatoes; recycle the cans). Cook for 10 minutes, then add the rice and water, bring to a boil, reduce heat, cover, and simmer until the rice is cooked, about 50 minutes (depending on the variety of rice you use). Stir about halfway through and adjust seasonings; check the rice near the end to see if it needs more water.

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