There are two parts to making a good Jambalaya. The first part is getting together the Jambalaya ingredients:
1 Stick butter
1 – 8oz. package cooked crawfish tails
8 oz. Realtree Smoked sausage (diced)
1-lg yellow onion (diced)
1-lg bell pepper (diced)
1-tsp minced garlic
2 cups uncooked white rice
32 oz canned chicken stock
3 sticks celery (diced)
Second part is the spices:
2 bay leaves
1 tsp coarse salt
1 tsp white pepper
1 tsp dry mustard
1/2 tsp cayenne pepper
1 tsp chili powder
1/2 tsp ground cumin
1 tsp freshly crushed black peppercorns (you can use a coffee grinder)
1/2 tsp dried thyme
Mix all spices together and set aside. In a large pot melt add the butter and add in the diced smoked sausage. Brown the sausage a bit and then add the trinity (onions, bell peppers, celery) and the spice mix and garlic. Let it marry for a couple of minutes and then add the uncooked rice. Let the rice kind of soak in some of the love for a few minutes and then add the chicken stock. Bring all of this goodness to a boil and then reduce heat and let simmer until rice is cooked. You may have to add a little more stock if the rice is not tender before the water is gone. Just keep a watch and stir to keep from sticking to bottom. This will probably take 20-30 minutes. 5 minutes before you think it is ready add in the crawfish tails. They are already cooked so we just want to heat them up.
Jambalaya should be kind of lumpy not soupy.
