brown rice jambalaya of death

(serves 3. note that this takes three hours or so to prepare and cook)

brown rice jambalaya of death

We had some crawfish leftover from yesterday's meal out.

1 tbsp olive oil
1 large red onion, chopped
5 garlic cloves, chopped
1 large red pepper, cored, seeded and chopped
8 baby okra (each was a little longer than a finger)
3 tbsp fresh italian parsley, minced
3/4 cup brown rice
2 bay leaves
2 tsp cayenne pepper
1 can diced tomatoes
8 very small thai chili peppers, sliced thinly
2 skinless chicken thighs, cut into bite-sized pieces
1 can of water

1 lb crawfish, cooked*

* You can substitute 1 lb shrimp for the crawfish. This is also good with 4 andouille sausages, sliced into 1/2 inch slices.

Start by preparing all the ingredients.

Heat a large saucepan to medium heat, adding the olive oil in. Saute the onion, garlic, bell pepper, and okra, until the onion is translucent. Add everything else in (for the can of water, basically refill the empty can of diced tomatoes with water and pour into the pot).

Bring to a boil. Lower heat and simmer, covered. Check on it every half hour or so, adding water if it looks dry and uncooked. From this point, it takes around an hour (to an hour and a half) to cook.

Beware, this is extremely spicy.

This jambalaya is loosely based on the Jambalaya recipe in Epicurious.