Tuesday, February 24, 2009

Fat Tuesday by way of Austin, Texas

Growing up we used to visit Louisiana a lot, my parents met and got engaged there so the state (and New Orleans) holds fond memories for them...my sister and I were just lucky enough to tag along for the ride. We would tour the plantations (no wonder I love history, at a young age my parents would drag us through historic buildings!), wander the French Quarter and take in all the good Cajun food we could eat! I think my sister and I were the only kids in our elementary school who walked around Bourbon Street with their families! Needless to say there isn't a huge offering of quality Cajun in Austin, there are a few places that are good but for the most part it's just not the same. So for this Fat Tuesday (for those of you not in the know, that's the last day of Mardi Gras), I decided to dish up some home-cooked Cajun......one order of Chicken, Crawfish and Sausage Jambalaya please!

Chicken, Crawfish & Sausage Jambalaya
5 Ribs Chopped Celery
3 Cloves, Peeled and Minced Garlic
1 Cup Minced Onion
1 Chopped Yellow Bell Pepper
1 Chopped Green Bell Pepper
1 Chopped Large Chicken Breast
1 Lb Cleaned and Deveined Crawfish Tails
16oz Sliced Smoked Sausage
2 Cups Uncooked Rice
32 oz Chicken Stock
1/2 Cup Chopped Flat Leaf Parsley
2 Tsp Worcester Sauce
1/2 Tsp White Pepper
1/2 Tsp Black Pepper
1/2 Tsp Cayenne Pepper
1 Tsp Salt

1. Saute onion, bell peppers, celery and garlic in a deep cast iron pan until it becomes tender.
2. Brown chicken and sausage in pan with veggies, add worcester sauce and seasonings.
3. Once chicken is no longer pink, add rice and stock to pot. Bring to a boil, taste for seasoning. Add parsley to mixture. Reduce heat and simmer until rice is cooked.
4. Once rice is cooked, fold in crawfish meat. Top with extra parsley and serve with crusty warm French Bread.


Dee said...

This does look delicious! Just missing the Mardi Gras beads...ha! So glad you guys enjoyed the travels & it has made you more of a traveler & culinary adventurer as an adult. It's no wonder you enjoy cooks on the Cooking channel, like Emeril since you ate at those restaurants at an early age & soaked up all that history & culture! So glad you celebrated Mardi Gras in style:)

Chef E said...

My mom was from there, and grandpa would come into town, but I loved it when we would go there...

I miss my mom's gumbo...I have tried to duplicate it, but guess its lost...but you brought back the memory!

doggybloggy said...

oh jambalaya cornbread pie and file gumbo...cause tonight I'm gonna see my .....I dont remember the rest of the words....

Anonymous said...

Yum! Jambalaya with crawfish sounds sooo good! Great recipe!

Anonymous said...

Dear Friend!
As a Frenchman, hearing about Mardi Gras and Carnaval (not Carnival!) stirs something (pleasant) inside my chest!
After all, both are old "French" (France as such did not exist then, mind you) traditions having their roots in Medieval Church allowances for a day when people may indulge into a (very) rare feast!
What people choose to gnore is that the African slaves shipped to America by French slavers adopted the tradition,...
Oh, well!
In France, we still celebrate Carnival in the old way, burning the Carnival man in a pagan ritual to forget the past year.
As for Mardi Gras, it is a very little known fact that my home city, Chalon Sur Saone in Bourgogne, is one of the very few cities in France to still hold it in the true way with (Italian) confetti and all that at the right date!
Cheers to you all!

Reeni♥ said...

This looks positively delicious!! So hearty and comforting! What a great way to celebrate.

Tangled Noodle said...

You know that anything with rice will get my vote! I love jambalaya but the version I make is a simple one - yours promises a depth of flavor that I need to try!

Karen said...

This sounds very good. What great flavors :)

Gloria Chadwick said...

Your Jambalaya looks really good. I've never had crawfish before. What do they taste like?
I have an award for you on my blog. :)

Hornsfan said...

Mom - those trips meant a lot to me and are something I absolutely remember! PS - been on a Cajun cookbook binge so there are a few new Emeril (new to me) cookbooks on the counter now :)
Chef E - Ahh, the roots of your culinary prowess are revealed...it's that Louisiana heritage!
Doggybloggy - nice song - who sings it? obviously one of the enlightened who loves some good cajun food!
5 Star - Thanks!
shizuokagourmet - very cool history info, history is a passion of mine, very interesting info - thanks!
reeni - thanks - hope you're feeling up to a little post-fat tuesday celebration now!
tangled noodle - the flavors in this really work together and the cayenne gives it a great extra kick!
karen - thanks!
gloria - thanks for the award, i'm going to have to find a good place to post it! the crawfish is good, when it's fresh and you boil it it's got a nice firm texture kind of like a cross between a shrimp and a lobster...when i've used it i find it takes on the flavor of what you cook with it well.