Quick Crawfish Jambalaya Recipe

Name: Quick Crawfish Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter or margarine; 1 c. each: chopped green pepper and sliced celery; 1 c. sliced green onions (including tops); 1 c. uncooked rice; 1 (14 1/2 oz.) can peeled whole tomatoes, chopped; 1 tsp. each: salt and poultry seasoning; 1 clove garlic, minced; 1/4 tsp. ground red pepper; 1 1/2 c. chicken broth; 1 lb. (2 1/2 c.) peeled crawfish tails

Servings: persons

2 Tbsp. butter or margarine
1 c. each: chopped green pepper and sliced celery
1 c. sliced green onions (including tops)
1 c. uncooked rice
1 (14 1/2 oz.) can peeled whole tomatoes, chopped
1 tsp. each: salt and poultry seasoning
1 clove garlic, minced
1/4 tsp. ground red pepper
1 1/2 c. chicken broth
1 lb. (2 1/2 c.) peeled crawfish tails

1
Melt butter in large skillet.
2
Add green pepper, celery and onions.
3
Cook over medium heat until tender, but not brown.
4
Stir in remaining ingredients, except crawfish.
5
Bring to a boil.
6
Stir once or twice.
7
Reduce heat; cover and simmer 25 to 30 minutes or until rice is tender.
8
Mixture should be slightly moist.
9
Stir in crawfish and cook until thoroughly heated, about 2 minutes.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbsp. butter or margarine, 1 c. each: chopped green pepper and sliced celery, 1 c. sliced green onions (including tops), 1 c. uncooked rice, and more.

Yes, Quick Crawfish Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Crawfish Jambalaya

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