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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Rice Cooker Crawfish Jambalaya Recipe

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This recipe for Rice Cooker Crawfish Jambalaya is from Brignac Family Gatherings, 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 can of beef broth
1 onion chopped
1 Bell pepper chopped
1 jalapeno pepper chopped
1 can sliced mushrooms
1 stick of butter
1 lb. crawfish tails
2 ½ cups of raw rice (use rice cooker measuring cup)
1 can of tomato sauce (8 oz.)
Directions:
Directions:
Wash and drain rice. Put all ingredients in rice cooker, including rice. Do not add water. Add salt and red pepper, if needed. Set cooker on cook cycle. After cook cycle is complete, set cooker on warm cycle for ½ hour. Serve with garlic bread and green salad. Must be cooked in 8-10 cup rice cooker. Do not double recipe. Sausage or chicken can be used in place of crawfish

Number of servings: 6
Personal Notes:
Personal Notes:
This is quick and easy jambalaya recipe for a delicious meal on a busy day. It is also a great dish to bring to a potluck dinner.

 

 

 

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