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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Crawfish Jambalaya Recipe

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This recipe for Crawfish Jambalaya is from Cooking Around The World, 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 stick margarine
1 cup finely chopped onion
½ cup chopped green pepper
1 Tbsp garlic
2 lbs peeled crawfish tails
1 ½ Tbsp flour
½ cup chopped green onions
1/3 cup finely chopped parsley
¼ cup chopped celery
2 – 15 oz cans chicken broth
1 – 15 oz can tomato sauce
Use one of the 15 oz cans to measure 2 cans of Uncle Ben’s (or other brand) parboiled rice
1 tsp Creole seasoning
salt and pepper to taste
Directions:
Directions:
In a heavy skillet or dutch oven, melt butter over medium heat. Add onions, green pepper, garlic, and celery and sauté in margarine for about 5 minutes. Add crawfish, green onions and parsley and continue for another 3 or 4 minutes. Add Creole seasoning and flour and mix well. Once well blended add chicken broth and tomato sauce. Bring to a boil then add rice. Reduce heat to low, and cover. Stir once after 15 minutes, re-cover and cook an additional 30 minutes or until rice is done. Season to taste with salt and pepper.

 

 

 

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