Crawfish Jambalaya

This Creole classic also includes peppers, celery, onions, and rice.


4 servings (serving size: 1 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 404
Caloriesfromfat 21 %
Fat 9.4 g
Satfat 1.6 g
Monofat 2.4 g
Polyfat 4.5 g
Protein 23.1 g
Carbohydrate 54.7 g
Fiber 2.8 g
Cholesterol 122 mg
Iron 3.9 mg
Sodium 619 mg
Calcium 88 mg


2 tablespoons vegetable oil
1 tablespoon all-purpose flour
1 cup finely chopped onion
3 1/2 cups water, divided
2 cups cooked crawfish tail meat (about 12 ounces)
1/2 cup diced reduced-fat ham (3 ounces)
1 1/4 cups uncooked long-grain rice
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped green onions
2 teaspoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground red pepper


Heat oil in a large Dutch oven over medium heat. Add flour; cook 1 minute, stirring constantly. Add onion; cook 4 minutes. Add 1 1/2 cups water; bring to a simmer. Simmer 30 minutes. Stir in crawfish and ham; cook 5 minutes. Add remaining 2 cups water, and bring to a boil. Stir in rice and remaining ingredients; cover and simmer 30 minutes, stirring occasionally.

Todd-Michael St. Pierre,

Cooking Light

April 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note