1 cup andouille sausage (diced)
3/4 cup small diced Poblano peppers
3/4 cup small diced celery
1 cup small diced yellow onions
3 tablespoons minced garlic
2 fresh bay leaves
2 cups arborio rice
1 1/2 cups white wine
1 cup diced tomatoes
16 oz 21-25 shrimp (peeled, deveined)
8 oz crawfish meat (with fat)
1 tablespoon fresh thyme
1 tablespoon fresh oregano
8 cups low sodium chicken broth
1 tablespoon tabasco
1 tablespoon worcestershire
3 tablespoons creole seasoning
1/4 cup whole butter
1 1/4 cup shredded parmesan
In a sauce pot, begin browning sausage for about 5 minutes. Add the poblanos, celery, onions, garlic and bay leaves and sauté for 4 minutes. Add the rice and stir with a wooden spoon until fat from sausage has covered all the grains. Add the wine and tomatoes and reduce until wine is almost gone. Pour in 2 cups of broth continuously stirring and reduce. Repeat this process until rice is just cooked. Add shrimp, crawfish, and herbs, Tabasco, Worcestershire and Creole Seasoning. When shrimp is cooked, add butter and parmesan. Serve immediately. Serves 4.
(Not tested by Texas Monthly.)
