Crawfish & Sausage Jambalaya with pics

So I had a bunch of leftover boiled crawfish and decided to make a jambalaya with it. It came out so good I decided to share with yall. I'm not a photographer and this is my first recipe post so bear with the pictures.



I ended up with roughly a pound of peeled tails.



I used about 20 heads to make the stock. I also added an onion, celery, carrots, garlic, and bay leaves. I simmered for about an hour.



I used a sausage from a local BBQ place called Big Mike's. I cut 1 1/2 pound into half moons.



I browned the sausage for roughly 10 minutes.



I removed the sausage and cooked down the onions(3), bell peppers(1), celery(2 stalks), and green onion(sorry no pic). This is the only time I added any salt. After straining the stock I ended up with close to 9 cups.



I returned the sausage, peeled crawfish, 5 cups of long grain rice, a dash of paprika, and a dash of parsley. I brought to a boil, then after 5 to 10 minutes when reaching the correct consistency I set the fire to low. I let it go for 25 minutes, cut the fire, then fluffed the rice. I returned the lid and let it set for another 15 minutes.



Here's the final product.



I think the only thing I would change next time is putting 2 pounds of sausage and possibly adding slightly more rice to the ratio.