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Sausage and Crawfish Jambalaya

July 15th, 2012 at 20:00

The saga of cleaning out the fridge before the cow is ready (on the 18th, yikes!) continues. This weekend, among other things, I thawed out a pound of crawfish. There are exactly three things that should be made when one has a pound of crawfish, and all of them are Cajun. Today, I decided to make a version of jambalaya, using cauliflower rice. Tomorrow, it might be étouffée (Paleo Comfort Foods has a great version), or maybe gumbo.

The first thing you’ll want is a pound of pre-cooked andouille sausage. Wellshire makes a good brand with minimal fillers. If you don’t like spicy, you can sub some cubed chicken breast–just make sure to cook it in some fat, as you’ll need it later. For the sausage, you can simply slice and fry. Use a big pot, because this is a two-pot meal and it’ll all end up in this one eventually.

When the sausage slices are brown, add one diced onion, one diced green pepper, and two large stalks of celery, also diced. There should be enough rendered grease from the sausage to cook them in. If not, add some fat of choice. When the veggies have softened, add some garlic (four or five cloves, minced) and cook for another minute or so. Then add a 28-ounce can of crushed tomatoes, a 6-ounce can of tomato paste, three cups of chicken stock, a tablespoon of Creole seasoning, two teaspoons of chili powder, a few pinches of salt, a half-teaspoon of dried thyme, and cayenne and black pepper to taste. Let this simmer for 30 minutes.

Meanwhile, in another large skillet, heat up a tablespoon or two of oil. In that, sweat a small minced onion, a diced green pepper, and a minced shallot. When they are soft and the onion and shallot are starting to turn golden, add a head of grated cauliflower. Cook over medium heat, stirring occasionally, for 5-10 minutes or until cauliflower is soft. Stir in a tablespoon of Creole seasoning. If your seasoning is salt-free, add salt to taste.

By this point, hopefully your jambalaya is done. Add a pound of crawfish tails to the pot and simmer for 3-5 minutes. Stir in the cauliflower rice and serve.

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