Recipe Categories
Misc Vegetables
Cajun/Creole
Jambalaya & Cajun Rice

Pharonise Crawfish & Sausage Jambalaya

2 tbs Vegetable oil 
2 cup Chopped onions 
1 cup Chopped bell pepper 
1/2 cup Chopped celery 
    Salt to taste 
    Cayenne pepper to taste 
1 lb Smoked sausage sliced 1/4" slices 
4 x Bay leaves 
2 cup Peeled, seeded, chopped tomatoes 
1 tbl Chopped garlic 
2 cup White rice 
6 cup Chicken stock 
2 lb Crawfish tails 
1 cup Chopped green onions 

 Method : 
In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions, peppers, and celery. Season with salt and cayenne. Saute the vegetables for about 5 minutes, or until the vegetables are wilted. Add the sausage and saute for 2 minutes. Add the bay leaves, tomatoes, and garlic. Saute for 2 minutes. Stir in the rice and saute for 2 minutes. Add the stock. Season with salt and cayenne. Bring the liquid up to a boil and reduce to a simmer. Cook the jambalaya for 25 to 30 minutes, covered, or until the rice is tender and the liquid has been absorbed. Stir in the crawfish tails and green onions and re-season if necessary.
This recipe yields 6 servings.

The Arctic

Regions: The Arctic is divided by the summer isotherm, a climatic boundary between regions with summer temperatures averaging 50°F (or 10°C)—the subarctic—and colder regions (the true Arctic ).