Crawfish Stuffed Sausage Jambalya

If you're from a southern state you know that crawfish season is upon us.  I for one, love crawfish but they do gross out quite a few people I know.  When a friend of mine was given crawfish stuffed sausage I knew I had to find just the right recipe.  Luckily my Gamma Phi Grandlittle is engaged to a chef (Shannon's actually a fabulous cook herself) so she knew just what I should make.

Crawfish Stuffed Sausage Jambalya
adapted from Gimme Some Oven's jambalaya recipe

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• What You'll Need:
• 3 Tbsp. olive oil
• 2 ribs celery, chopped
• 1 white onion, diced
• 1 small red bell pepper, cored and diced
• 1 small yellow bell pepper, cored and diced
• 1 jalapeno peppers, seeded and finely chopped 
• 4 cloves garlic, minced
• 1 lb crawfish stuffed sausage (or spicy sausage of your liking)
• 3 cups chicken stock
• 1 (14 oz.) can crushed tomatoes
• 1 1/2 cups uncooked brown rice
• 2 Tbsp Tony Chachere's Creole Seasoning
• 1 bay leaf
• 1 tsp. thyme, crushed
• 1/4 tsp. cayenne pepper
• 1 cup thinly-sliced okra
• salt and pepper
• Frank's Hot Sauce to taste

Instructions:

Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add celery, onion, bell peppers, jalapeño and garlic and saute for about 5 minutes.  When the vegetables are soft add the last tablespoon of olive oil and then add sausage.  Stir and mix everything together.  Saute for another 5 minutes until sausage is cooked.

Add the chicken stock, tomatoes, brown rice, creole seasoning, bay leaf, thyme, and cayenne, combine well.  Reduce heat to medium-low and cover.  Simmer for 30 minutes until rice is cooked, stirring occasionally so the rice won't burn.

Add in the shrimp and okra and stir to combine. Simmer for another 15 minutes adding additional seasoning  and hot sauce to taste. Remove bay leaf and serve!