Bloody Mary Crawfish Jambalaya

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Ingredients

  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1/2 cup chopped green bell pepper
  • 1 small fresh jalapeno, seeded and chopped (optional)
  • 1 clove garlic, minced
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup bloody Mary mix
  • 1 (8 ounce) can beef consomm√©
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon cayenne
  • 2 1/2 cups long-grain rice, uncooked
  • 1 pound peeled crawfish tails
  • 1 (4 ounce) can sliced mushrooms, drained

Instructions

  1. In a 3-quart saucepan cook celery, onion, bell pepper, jalapeno (if using) and garlic in butter for about 5 minutes or until tender.
  2. Add bloody Mary mix, beef consommé, salt and cayenne pepper. Bring mixture to boiling.
  3. Add rice. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
  4. Add crawfish and mushrooms. Cook for 2 to 3 minutes more or until crawfish are heated through.
  5. Serve in soup bowls. Garnish with celery leaves, if desired.

Yield: 4 servings