Crawfish Jambalaya

Southern Living
Makes 4 to 6 servings


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1 cup uncooked long-grain rice
2 cups chicken broth
1/4 cup butter
1 medium onion, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped celery
4 garlic cloves, minced
1 (14.5-ounce) can stewed tomatoes, undrained
1 teaspoon Cajun seasoning
1 pound frozen crawfish tails, thawed, rinsed, and drained
1 cup chopped green onions
1/8 teaspoon pepper
Garnish: chopped green onions


Prep: 15 Minutes
Cook: 55 Minutes

Cook rice according to package directions, substituting 2 cups chicken broth for water; set aside.

Melt butter in a Dutch oven over medium-high heat; sauté onion, bell pepper, and celery 8 minutes or until vegetables are tender. Add garlic; sauté 1 minute.

Stir in stewed tomatoes and Cajun seasoning; reduce heat to low, and simmer, uncovered, 15 to 20 minutes. Add crawfish tails, and cook 5 minutes. Stir in 1 cup chopped green onions, cooked rice, and pepper. Garnish, if desired.

Created date

May 2005