Bloody Mary Crawfish Jambalaya
1/2 cup diced celery
1/2 cup diced onion
1/2 cup chopped green bell pepper
1 small fresh jalapeno, seeded and chopped (optional)
1 clove garlic, minced
1/2 cup (1 stick) butter, melted
1/2 cup bloody Mary mix
1 (8 ounce) can beef consommé
1/2 teaspoon kosher or sea salt
1/4 teaspoon cayenne
2 1/2 cups long-grain rice, uncooked
1 pound peeled crawfish tails
1 (4 ounce) can sliced mushrooms, drained
In a 3-quart saucepan cook celery, onion, bell pepper, jalapeno (if using) and garlic in butter for about 5 minutes or until tender.
Add bloody Mary mix, beef consommé, salt and cayenne pepper. Bring mixture to boiling.
Add rice. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
Add crawfish and mushrooms. Cook for 2 to 3 minutes more or until crawfish are heated through.
Serve in soup bowls. Garnish with celery leaves, if desired.
Yield: 4 servings
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