| Crawfish Jambalaya | |
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| Tweet Topic Started: Jun 22 2008, 09:54 AM (102 Views) | |
| gginnola | Jun 22 2008, 09:54 AM Post #1 |
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Chef
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Crawfish Jambalaya 1 1/2 cups diced ham 2 cups rice 3 or 4 cups crawfish meat plus fat 1 quart consommé, heated 4 small tomatoes or 1 can (16 to 17 ounces) finely chopped 2 tablespoons olive oil, 1 1/2 tablespoons butter 2 large onions, minced 1 green pepper, chopped 2 cloves garlic, minced Cayenne 1 bay leaf 1/2 cup sherry wine Salt and pepper 1/4 cup dry red wine Sauté ham and crawfish meat in oil. Add fat and cook slowly until heated. Add butter, onion, garlic, bay leaf, salt, pepper and rice. Sauté until rice is brown. Add consommé, tomatoes, green pepper and cayenne. Carefully stir mixture; cover and simmer until rice is tender, about 25 to 30 minutes. Add sherry and wine. Do Not Stir. Cook 5 to 10 minutes to heat thoroughly. Remove bay leaves. Yield: 8 servings. |
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1:13 PM Jul 11