Crayfish and Chicken Jambalaya

Fall is crayfish season in England. The non-native and invasive species, American Crayfish, do so well here, they are sometimes almost 6-7 inches long. More like mini lobsters than the crayfish I've had in New Orleans.
This recipe below was very good. As usual, I modified it to meet my own circumstances.
http://neworleanscuisine.blogspot.com/2005/05/shrimp-and-chicken-jambalaya-recipe.html

Instead of rice I used barley, I like the texture of barley better, and I think it holds up well to longer cooking times. I found a beautiful smoked chicken breast, and some nice chorizo, and I also substituted the shrimp with my crayfish. 1 kilo (2.2 Lbs) of crayfish picked out about a cup and half of meat from the tails and claws. I reserved the shells when picking out the meat and created a stock.

Crayfish Stock:
Reserved Shells (Heads, bodies, picked over tails, and claws)
Medium Onion - Chopped
2 Celery - Chopped
2 Carrots - Chopped
Salt & Pepper
2 Tsp Sage
2 Bay Leaves
2 Tbs Rum or Cognac
Cheese cloth or Butter Muslin

1) Place heads, bodies, and leftover shells into large stock pot.
2) Place on medium high heat, and when sizzling, add the Rum or cognac and ignite (careful don't burn yourself). If it flames too much, don't panic, the flames will subside shortly or put a lid on it.
3) Add the vegetables, spices, salt and pepper to taste. - Cook for 5 minutes
4) Add cold water until everything is well covered. Turn heat to medium low. You want it to simmer, not boil.
5) Periodically, mash the shells with a potato masher. Cook for 3o minutes.
6) Strain the stock through a cheese cloth, wash stock pot, and put stock back into the pot.
7) Reduce until about 3 cups. Skimming and congealed fat by turning the back of a spoon through the stock and wiping clean with a paper towel.

Barley
3/4 Cup Barley
1 1/2 cups stock

1) Wash Barley in strainer
2) Bring stock to boil
3) Add Barley, reduce to simmer cook for about 45 minutes.

That's it for my modifications, otherwise cook as per the recipe above and enjoy.
I served this with a nice spicy Shiraz.