"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Crawfish Jambalaya Recipe

  Tried it? Rate this Recipe:


This recipe for Crawfish Jambalaya, by , is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, July 8, 2005


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

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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!