Crawfish Season

Monday, April 27, 2009 | |

This past weekend we experienced 80 degree weather and a taste for the upcoming summer season of events. I met up with my friends on Sunday for Flatbush Farm's crawfish boil, aka an ode to cajun cooking. The restaurant and bar is a favorite hangout serving great drinks (Try the Mo'Stormy, a minty twist on the Dark & Stormy), solid food and a nice backyard patio for those warm spring nights. The crawfish boil was okay—it lacked the kick that I'm used to—but I was kinda horrified that what they called jambalaya was actually just gumbo served on top of some dirty rice. Im a bit of a gumbo snob and I really love the complex flavors of cajun cooking. Check out this great jambalaya recipe adapated from NOLA Cuisine:

Chicken & Andouille Sausage Jambalaya Recipe
2-3 Servings

1 Tbsp Unsalted Butter
1 Cup Andouille Sausage, Diced
1/2 Cup Onion, Diced
1/2 Cup Bell Pepper, Diced
1/2 Cup Celery, Diced
2 Tbsp. Garlic, Minced
1/2 Cup Tomatoes, Diced
1/4 Cup Tomato Sauce
3/4 Cup Enriched Long grain Rice
1 3/4 Cup Chicken Stock
1 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce
1 Cup Boneless Chicken Thigh, Diced
(Seasoning Mix: 1/2 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/2 tsp Dried Thyme, 1/2 tsp Rubbed Sage, 3 Bay Leaves)

Preheat oven to 350 degrees.

Melt the butter, saute the Andouille until slightly browned. Add 1/2 of the trinity (onion, bell pepper, celery) saute until tender. Add the Tomato and cook for about one minute, then add the Tomato Sauce, cook 1 minute more. Add the Rice, cook 1 minute. Add the Stock, Worcestershire, Hot Sauce, Garlic, Seasoning Mix, Bay Leaves, the other half of the Trinity, and Raw Chicken. Stir well and bake uncovered for about 30-40 minutes, or until the rice is cooked, but still has a little bite. Top with chopped Parsley, and sliced Green Onions. Put on some Zydeco and enjoy!