Jambalaya

• 8 ounces crawfish tail meat
• 8 ounces andouille sausages, sliced
• 8 ounces leftover smoked chicken (or rotisseried)
• 1 stalk celery, rough chopped
• 1 small onion, rough chopped
• 1/4 cup rough chopped red bell peppers
• 2 small jalapeno peppers, seeded and chopped (1 red, 1 green)
• 16 ounces chicken stock
• 16 ounces water
• 1 tablespoon vegetable oil
• 1 tablespoon dry mixed cajun spices
• 1/2 cup uncooked long grain white rice

1. Bring the oil to heat in a large sauce pan or pot.
2. Add the vegetables and sweat until the onion just starts to brown.
3. Add the stock and water and bring to a rolling boil.
4. Add the meats, spice mix, and rice and reduce the heat to a simmer.
5. Stirring frequently, cook until the rice is tender, about 20 minutes. The consistency should be thick. If not, continue cooking to reduce the liquid.

meat, andouille sausages, chicken, celery, onion, rough chopped, peppers, chicken, water, vegetable oil, long grain white rice

Taken from www.epicurious.com/recipes/member/views/jambalaya-1241283 (may not work)