By Michael Araj
We had a lot of leftover Lobster Boil. With fall being the season of transformation, we deiced to transform the boil as well. I had also been craving food from my adventures in New Orleans after coming across some Beignet mix from Cafe du Monde. Few dishes symbolize the festive city as much as jambalaya with its unique cajun flavors, smoked Andouille sausage, and fresh sea food. Here, we play off those key characteristics to transform one great dish into another.
- 2 cups long grained rice
- Leftover lobster boil, particularly sausage links
- 8 cups of seafood stock (if you have leftover broth from the boil, you can use this)
- 1 small can diced tomatoes
- 2 tbsp Cajun Spice (we make our own with cayenne, dried basil, salt, black pepper, onion powder, garlic powder, and dried thyme)
- Cilantro, chopped for garnish
- Lime wedges, for garnish
- For preparation, take the leftover seafood boil and separate the seafood out into a bowl. Take the mussels out of their shells, take the tails off the shrimp, shell any remaining lobster.
- Take the corn on the cobs and cut the corn off the cobs and add the corn to the seafood bowl.
- Take the sausage links that are left over and cut them into slices and put them in a separate bowl. If there are leftover onions or garlic, you can add these to this bowl also.
- In a large pot, sauté the onions, sausage and garlic in heated olive oil over medium high heat.
- Once the sausages are caramelized after approximately five minutes, add the rice.
- Stir well and toast the rice for approximately two minutes.
- Add all the remaining ingredients except the seafood and bring the stock up to a boil before reducing to a simmer.
- Once simmering, cover the pot and cook for 20 minutes. Test the rice. It should be tender yet with a bit. Cook longer if needed.
- Add the seafood, stirring it in gently. Cover off heat for 10 minutes. Fluff with fork.
- Garnish with chopped cilantro and lime wedges. Serve immediately.