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Crawfish Jambalaya
Topic Started: Jun 22 2008, 09:54 AM (102 Views)
gginnola
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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