Preparation / Directions:
Add sausage to pot (cut in 1/4" rounds) and sauté. Remove from pot. For brown jambalaya, either add heaping Tbsp brown sugar to hot oil and caramelize, make roux, or use Kitchen Bouquet. For red jambalaya, delete this. (I prefer to make a deep chestnut colored roux). Sauté onions, celery, green pepper and garlic to the tenderness that you desire. Add liquid and salt, peppers, and other desired seasonings and bring to boil. If using Kitchen Bouquet for brown jambalaya, add 1-2 Tbsp.
For red jambalaya, add approx 1/4 cup paprika, and you may want to use 1/2 stock and 1/2 tomato juice or V-8 for your liquid. Add crawfish tails and cook for 3 minutes. Add rice and return to boil. Cover and reduce heat to simmer. Cook for total of 30 minutes. After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely. Add green onions and chopped tomatoes if desired.
For seafood jambalaya, follow the first two steps, and then return seafood here. Just before I remove it from the heat, I like toss a half cup of finally chopped basil and a handful or so of cleaned and deveined shrimp. NOTE: 1 cup raw long grain rice will feed 3 people. 4 keys: 1 cup rice to a total of 2 cups of trinity in any combination (trinity = onions, celery and green pepper 1 cup raw rice to 1-1/4 cups liquid over-season to compensate for the rice. cook for a total of 30 minutes, turning completely after 10 minutes
NOTE: For yankees and Canadians, the pepper mixture may prove to be a little warm for ya'll. Mix it in the proportions I've given in the recipe, then add it a few teaspoonful at a time until you get a degree of warmth that is comforting. For myself, I also like to add about 6 dashes of Tabasco sauce. Enjoy, Fred, the Northern Caju