Crawfish And Sausage Jambalaya

Recipe Ingredients

1 lb	454g / 16oz	Smoked sausage
1 cup	110g / 3.9oz	Chopped celery
1 cup	62g / 2.2oz	Onion - chopped (medium)
1		Bell pepper - chopped
1 tablespoon	15ml	Shortening
1 cup	160g / 5.6oz	Rice - raw
1 lb	454g / 16oz	Crawfish tails
12		Green onions - fresh, (with
		Tops) chopped
2 cups	474ml	Water
1 teaspoon	5ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Tabasco sauce
		Salt and pepper - to taste
3		Garlic cloves - minced

Recipe Instructions

Brown sausage in heavy pot. Remove sausage and drain on paper. Add celery, onion, bell pepper, and garlic to pot and saute until tender. Remove from pot.

Add shortening. When shortening gets hot, add rice and stir until light brown. Add crawfish and cook for 3 minutes.

Add sausage, vegetables, green onions, water, Worcestershire sauce, Tabasco, salt, and pepper.

Cover and simmer for 20 minutes until rice is done.

Serves 6.

Source:
Paul Prudhomme's "Fork in the Road"

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