Crawfish Jambalaya

Crawfish Jambalaya

Southern Living APRIL 2005

  • Yield: Makes 4 to 6 servings
  • Cook time:55 Minutes
  • Prep time:15 Minutes


  • 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


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.


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Crawfish Jambalaya recipe