Ingredients
8 ounces crawfish tail meat
8 ounces andouille sausages, sliced
8 ounces leftover smoked chicken (or rotisseried)
1 stalk celery, rough chopped
1 small onion, rough chopped
1/4 cup rough chopped red bell peppers
2 small jalapeno peppers, seeded and chopped (1 red, 1 green)
16 ounces chicken stock
16 ounces water
1 tablespoon vegetable oil
1 tablespoon dry mixed cajun spices
1/2 cup uncooked long grain white rice
Preparation
Bring the oil to heat in a large sauce pan or pot. Add the vegetables and sweat until the onion just starts to brown. Add the stock and water and bring to a rolling boil. Add the meats, spice mix, and rice and reduce the heat to a simmer. Stirring frequently, cook until the rice is tender, about 20 minutes. The consistency should be thick. If not, continue cooking to reduce the liquid.
