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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

RICE COOKER CRAWFISH OR SHRIMP JAMBALAYA Recipe

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This recipe for RICE COOKER CRAWFISH OR SHRIMP JAMBALAYA is from CONTINUING FAMILY TRADITIONS 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 green bell pepper chopped
1 chopped onion
1 10 oz can Rotel
1 10 oz can beef broth
1 stick butter
1 Tbsp Cajun seasoning
2 cups raw rice (use the cup provided with your cooker)
1 pound crawfish tails or shrimp
green onion tops is optional-about 1/2 cup chopped
1 4 oz can mushrooms, drained and chopped (optional)
Directions:
Directions:
Spray cooker with Pam. Chop vegetables and put all ingredients into rice cooker. Do not add water. With the lid off stir until butter melts, then put the lid on until the cooker signals that it is cooked. After cook cycle is completed, keep on warm cycle for at least 30 minutes. Stir before serving. The jambalaya with green salad and garlic bread would be a complete meal.
Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
about 1 to 1 1/2 hours
Personal Notes:
Personal Notes:
This recipe was originally shared with me by the ladies working for Calcasieu Marine National Bank in Vinton in the 1970's. Not sure who created the original.

 

 

 

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