Crawfish Jambalaya

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

Yield: 4 servings (serving size: 1 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 404
  • Calories from fat: 21%
  • Fat: 9.4g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 4.5g
  • Protein: 23.1g
  • Carbohydrate: 54.7g
  • Fiber: 2.8g
  • Cholesterol: 122mg
  • Iron: 3.9mg
  • Sodium: 619mg
  • Calcium: 88mg

Ingredients

  • 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 teaspoon All That Jazz Seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground red pepper

Preparation

  1. 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.
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