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Louisiana Crawfish & Sausage Jumbalaya Home : Fish and Sea Food : Crawfish and Sausage Jumbalaya
Crawfish and Sausage Jumbalaya
EZ Southern Cooking
Helpful Tips:
To clean and shine copper pots, rub with Worcestershire sauce or catsup. The tarnish will disappear.
The Details:
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1 lb. smoked sausage
2 medium onions, chopped
1/2 cup celery, chopped
6 cloves garlic, crushed
1/2 tsp. pepper
1 lb. crawfish tails
2 tbs. lemon juice
3 cups long grain brown rice, 2 bay leaves cooked
1tsp. salt
1 1/2 cup oil
1/2 cup green onions, chopped with tops
1/4 tsp. thyme
2 lbs. peeled raw shrimp
3 cans chopped tomatoes
1 can tomato paste
Cut sausage into Ih inch piece; fry in oil until light brown. Add onions, celery, thyme, garlic, salt and pepper. Cook 3 minutes.
Add shrimp, crawfish, tomatoes, tomato paste and lemon juice. Simmer slowly uncovered.
Add bay leaves. Cook until fish are done. Remove bay leaves, stir in rice.
(Added: 1-Apr-2008)
Helpful Tips:
The key to successful custard preparation is low heat: high heat causes the eggs to curdle, resulting in lumpy, thin mixtures. Either cook custard in a double boiler or if cooking over direct heat, always use a heavy saucepan. Stir the mixture constantly with a whisk. Check thickness by lifting the spoon from custard and holding it for 15 to 20 seconds. If the spoon does not show through mixture, the custard has thickened to the correct consistency.
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