On Mon, 08 Jan 2007 04:52:04 -0600, Andy <q> wrote:

>Philly Cheesesteaks vs. N'awlins Jambalayans
>
>My Philadelphia Eagles squeaked out a victory over the Yew Nork Giants
>yesterday, 23-20!
>
>My team is off to New Orleans, to play the Saints on Saturday!
>
>Now, as much as I love great jambalaya, it's gonna be Philly Cheesesteaks on
>game day.
>
>And you Saints fans, NO voodoo on my team allowed!
>
>Andy
>Go EAGLES!
Jambalaya
(Juhm-buh-li-yah)

1 tablespoon Oil (vegetable or bacon fat)

Mirepoix
1 cup Onions, ¼ inch dice
½ cup Bell Pepper, ¼ inch dice
½ cup Celery, ¼ inch dice

1 tablespoon Garlic, chopped
1 pound Smoked sausage, cut into ¼ slices
1 Bay leaf
2 cups Tomatoes, peeled, seeded and chopped
1 ½ cups Rice, white
4 cups Stock, chicken (canned o.k.)
1 pound Crawfish tails (cooked, meat only
or shrimp
or 1 inch dice cooked chicken meat)

Salt and cayenne pepper to taste.

Garnish
½ cup Green Onions (scallions) chopped




1. Cut the Mirepoix to desired size and chop the garlic. Cut up the
sausage and set aside.

2. Heat oil in pot. Add the mirepoix and sauté until the veggies are
softened. Season with salt and cayenne pepper.

3. Add the sausage and garlic, (and if using chicken, add it now)
sauté for 2 minutes.

4. Add tomatoes and bay leaf, sauté for 2 minutes.

5. Add the rice, sauté for 2 minutes.

6. Add the stock and adjust seasoning. Bring the stock to a boil, and
then reduce to a simmer.

7. Cook jambalaya until the rice is tender and the liquid is absorbed,
about 25 to 30 minutes.

8. Add Crawfish tails, and cooked until meat is warmed through (about
20 minutes). (If shrimp is used, until the shrimp is cooked about 5
minutes).

See you sunday Andy