Prep 20 mins
Cook 45 mins
Even when cooking for meat-eaters (ummm, that would be mainly my husband,) I like to at least sneak in a healthier ingredient or two! After taking a cooking class in New Orleans, I came home and re-created this Cajun classic using brown rice instead of white. Not sure the whole grain goodness offsets the fat from the sausage:(:(---but His Meatship gave it rave reviews, By the way, this dish is often mislabeled "Creole"---there is some crossover, but the origins of "Cajun" food are different. Creole is more *haute cuisine*, if you will, whereas Cajun fare was more the working man's food, historically. This is an excellent, economical buffet dish for a crowd.
- 1 lb spicy andouille sausage, sliced into 1/2-inch pieces
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 1 cup celery, chopped
- 2 green jalapeno peppers, seeded and minced
- 2 garlic cloves, minced
- 2 cups brown rice
- 4 1⁄2 cups broth
- 2 tablespoons cajun seasoning (I used "Joe's Stuff" but Tony Chachere's is good, too)
- 1 tablespoon Worcestershire sauce
- 1⁄2 cup parsley, chopped
- 1 lb crawfish tail, cooked and peeled (available frozen and ready to use)
- Thaw crawfish tails, but do not drain.
- Heat oil in large soup pot (cast iron is best!) and throw in the sausage, browning well. Add onion, pepper, celery, and garlic, and cook until soft.
- Add rice, broth, and seasonings, and bring to boil.
- Turn heat to simmer and cook UNcovered until liquid is absorbed and rice is tender. You may need additional broth, but don't add more than necessary, as jambalaya should not be soupy.
- When rice is done, add the parsley and crawfish, and continue heating for about 5 minutes.
- Serve with a crisp green salad and a baguette of French bread.