Crawfish & Sausage Brown Rice Jambalaya!

1. 1

   Thaw crawfish tails, but do not drain.

2. 2

   Heat oil in large soup pot (cast iron is best!)

3. 3

   and throw in the sausage, browning well.

4. 4

   Add onion, pepper, celery, and garlic, and cook until soft.

5. 5

   Add rice, broth, and seasonings, and bring to boil.

6. 6

   Turn heat to simmer and cook UNcovered until liquid is absorbed and rice is tender.

7. 7

   You may need additional broth, but don't add more than necessary, as jambalaya should not be soupy.

8. 8

   When rice is done, add the parsley and crawfish, and continue heating for about 5 minutes.

9. 9

   Serve with a crisp green salad and a baguette of French bread.

No additional tips available.