WHAT TYPE OF SAUSAGE FOR CRAWFISH BOIL RECIPES

Steps:

• Season chicken thighs generously with Old Bay the night before.
• Use high heat to preheat the pot and add the sausage. With a large spoon, constantly move the sausage from the bottom of the pot. Brown the sausage but be careful not to burn the meat; remove sausage.
• Using excess sausage drippings, brown the chicken on all sides (you may need to add some oil to pan to sauté). Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Be careful not to over cook the thigh meat to the point that it shreds; remove thighs.
• Add Italian sausage and start to brown adding onions and bell peppers when sausage is halfway browned. (You may need to add a little oil again).
• Add red, black and white peppers to mixture and cook until veggies are translucent, about 5-7 minutes over medium-high heat. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot.
• Add the ham and garlic and cook for another minute stirring and scraping bottom of pot to not scorch garlic. Add the remaining Old Bay seasoning, thyme, basil and bay leaves; stir. Return chicken and sausage to pot; mix and fold. Cook over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
• Add beer to deglaze pan scraping about 2 minutes. Add the stock and bring to a boil. Add the rice and fold in. Return to a slow boil and cook uncovered for about 5 minutes stirring and scraping pan bottom so rice does not stick and burn to pan bottom; mix in parsley. Reduce heat to the lowest possible setting and simmer, covered, for at least 30-35 minutes. Do not remove the cover while the rice is steaming.
• After uncovering there may be some liquid remaining on top. Fold the rice in (DO NOT STIR). Turn off heat and let stand till liquid is absorbed. Remove bay leaves. Enjoy!

Steps:

• Heat up a large pot over medium heat. Pour 1 tbsp of oil into the pot.
• Season ground pork and ground beef with Tony Cachere's, sugar, salt and pepper. If using optional ingredients (garlic & onion powder and MSG) add now as well. Mix well and add to the heated pot.
• Stir occasionally until brown. Then add in all chopped vegetables (garlic, celery, bell pepper, onion). Let vegetables cook down for 5 minutes.
• Add in the small can of liver. You may be tempted to skip this step, but this is the secret ingredient that makes this dish so good. Try it, you will like it.
• If you have pre-made roux handy, add 1 tbsp. If not, you can skip it.
• Stir well. After 2 minutes, add 1 can of beef broth and 2 1/2 cups of water. Stir again.
• Cover and let boil for 5 to 7 minutes. Taste the soup to see if it needs more salt and/or pepper.
• Add in the raw, rinsed rice. Stir evenly and cover. Simmer at a lower heat for 15 minutes. Do not stir it while it simmers, but make sure that it doesn't run out of water and burn.
• After 15 minutes, check the rice to make sure it is cooked. You can give it a few more minutes if you need. If the rice is done, turn off the stove and let it sit for 5 minutes, uncovered.
• Before serving, gently fold/stir the rice. Serve as a side dish or a main dish if you really love it. Goes well with Yummy Spicy Garlic Beans & Sausage if you just can't get enough Cajun food!
• *Note - We have gotten a number of requests asking about the liver spread. Any canned liver product (spread or pâté) works well. Look for it at a larger grocery chain, or at a specialty market, such as an Asian market. Amazon.com has a product for sale here in a 6 count.