Crayfish Jambalaya

Oxmoor House
12 servings


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12 large green peppers
1 cup chopped onion
1/2 cup chopped celery
4 cloves garlic, minced
1/2 cup butter or margarine
2 (14 1/2-ounce) cans whole tomatoes, chopped
2 tablespoons chopped fresh parsley
1 tablespoon salt
3/4 teaspoon pepper
1/2 teaspoon red pepper
1 pound crayfish tails, peeled
1 cup chopped onion
4 cups hot cooked rice


Cut off tops of green peppers; chop 1/2 cup, and set aside. Remove and discard seeds from bottoms. Parboil bottoms, and set aside.

Sauté chopped pepper, onion, celery, and garlic in butter in a large iron pot until tender. Add tomatoes, parsley, salt, and pepper; stir well. Cook, uncovered, 40 minutes over low heat. Add crayfish tails; cook 10 minutes. Stir in onion and rice. Cover; steam 5 minutes.

Spoon jambalaya into prepared green peppers. Place on individual serving plates; serve warm.

Created date

February 2010