Jambalaya

A quick and delicious Cajun side dish

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  ounces crawfish tail meat
• 8  inches andouille sausages, sliced
• 1⁄2 cup  leftover  smoked chicken (or rotisseried)
• 1  stalk celery, rough chopped
• 1  small onion, rough chopped
• 1⁄4 cup  rough chopped red bell pepper
• 2  small  jalapeno peppers, seeded and chopped (1 red, 1 green)
• 16  ounces  chicken stock
• 16  ounces water
• 1  tablespoon  vegetable oil
• 1  tablespoon  dry mixed  cajun spices
• 1⁄2 cup  uncooked long grain white rice

Directions

1. Bring the oil to heat in a large sauce or pot.
2. Add the vegetables and sweat until the onion just starts to brown.
3. Add the stock and water and bring to a rolling boil.
4. Add the meats, spice mix, and rice and reduce the heat to a simmer.
5. Stirring frequently, cook until the rice is tender, about 20 minutes. The consistency should be thick. If not, continue cooking to reduce the liquid.