Crawfish & Sausage Brown Rice Jambalaya!

• 1 lb spicy andouille sausage, sliced into 1/2-inch pieces
• 3 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 1 cup celery, chopped
• 2 green jalapeno peppers, seeded and minced
• 2 garlic cloves, minced
• 2 cups brown rice
• 4 12 cups broth
• 2 tablespoons cajun seasoning (I used "Joe's Stuff" but Tony Chachere's is good, too)
• 1 tablespoon Worcestershire sauce
• 12 cup parsley, chopped
• 1 lb crawfish tail, cooked and peeled (available frozen and ready to use)

1. Thaw crawfish tails, but do not drain.
2. Heat oil in large soup pot (cast iron is best!)
3. and throw in the sausage, browning well.
4. Add onion, pepper, celery, and garlic, and cook until soft.
5. Add rice, broth, and seasonings, and bring to boil.
6. Turn heat to simmer and cook UNcovered until liquid is absorbed and rice is tender.
7. You may need additional broth, but don't add more than necessary, as jambalaya should not be soupy.
8. When rice is done, add the parsley and crawfish, and continue heating for about 5 minutes.
9. Serve with a crisp green salad and a baguette of French bread.

andouille sausage, olive oil, yellow onion, green bell pepper, celery, green jalapeno peppers, garlic, brown rice, broth, cajun seasoning, worcestershire sauce, parsley, crawfish tail

Taken from www.food.com/recipe/crawfish-sausage-brown-rice-jambalaya-475653 (may not work)