CC asked in Food & DrinkCooking & Recipes · 1 decade ago

Can someone please give me a recipe for craw-fish jambalaya.?

6 Answers

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  • 1 decade ago
    Favorite Answer

    Crawfish Jambalaya

    1 lb crawfish tails

    1 1/4 cup long grain rice (raw)

    1 tablespoon flour

    2 tablespoon salad oil

    1 cup onion, chopped fine

    1/2 cup chopped parsley (2ts.flakes)

    1/2 cup chopped green onion tops

    1/2 cup chopped celery

    1/2 cup chopped bell pepper

    1/4 cup crawfish fat

    1 1/2 cup water

    2 1/2 teaspoon salt

    1/2 teaspoon black pepper

    1/4 teaspoon red pepper, or to taste

    Brown flour in oil to a golden brown. Add onions. Stir constantly until onions are almost cooked. Add 1 1/2 cups cold water and simmer

    for 1/2 hr. Add crawfish tails and fat. Cook until crawfish turns pink. Add abt. 2 cups of water and bring to a boil. When water is rapidly boiling, add remainder of ingredients. Stir to blend and cook on low heat covered for abt. 1/2 hr. or until rice is tender. Five minutes before serving, use a 2 prong fork and fluff up jambalaya so that rice will have a tendency to fall apart.

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    Quick Crawfish Jambalaya

    2 tablespoon butter or margarine

    1 cup bell pepper,green,chopped

    1 cup celery,sliced

    1 cup green onions,slices,w/tops

    1 garlic clove,minced

    1 cup rice,uncooked

    1 1/2 cup chicken broth

    1 can tomatoes(16oz)

    2 cup crawfish tails

    2 cup shrimp,cooked

    1 teaspoon salt

    1 teaspoon poultry seasoning

    1 cayenne pepper to taste

    1. Melt butter in large skillet; all bell pepper, celery and onions and cook until soft but not brown.

    2. Stir in remaining ingredients and bring to a boil.

    3. Stir mixture once or twice, reduce heat, cover, and simmer 20 minutes or until rice is tender (mixture should be slightly moist

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    Cajun Crawfish Jambalaya

    1/4 lb butter or margarine

    1/2 cup bell pepper -- chopped

    40 ml garlic -- chopped

    1 cup onion -- chopped

    1/2 cup celery -- chopped

    1 crawfish fat

    1 lb crawfish tails

    1 cup green onions -- chopped

    2 tablespoon parsley -- chopped

    1 cayenne pepper

    4 cup cooked rice

    Saute in margarine the bell pepper, garlic, onion, and celery. Add some of the crawfish fat for flavor. Cook for about 30 minutes over a

    low fire. Add crawfish tails, green onions, 2 T. chopped parsley, salt, pepper, cayenne pepper , and 4 c. of cooked rice. I sometimes

    add a small can of stem and pieces mushrooms. Let this steam for about 5-10 minutes. Add a little margarine or water if too dry.

  • Cajun Crawfish Jambalaya

    Recipe By :

    Serving Size : 1 Preparation Time :0:00

    Categories : Rice Seafood

    Casseroles Crawfish

    Amount Measure Ingredient -- Preparation Method

    -------- ------------ --------------------------------

    -

    1/4 pound Butter or margarine

    1/2 cup Bell pepper -- chopped

    40 milliliter Garlic -- chopped

    1 cup Onion -- chopped

    1/2 cup Celery -- chopped

    Crawfish fat

    1 pound Crawfish tails

    1 cup Green onions -- chopped

    2 tablespoon Parsley -- chopped

    Cayenne pepper

    4 cup Cooked rice

    Saute in margarine the bell pepper, garlic, onion, and celery. Add some of the

    crawfish fat for flavor.

    Cook for about 30 minutes over a low fire. Add crawfish tails, green onions, 2

    T. chopped parsley, salt, pepper, cayenne pepper , and 4 c. of cooked rice. I

    sometimes add a small can of stem and pieces mushrooms. Let this steam for

    about 5-10 minutes. Add a little margarine or water if too dry.

  • 1 decade ago

    theres like 5 on this website...

    http://www.cajun-recipes.com/html/jambalaya.htm

    but heres one from the website...

    1 lb or 2-1/2 cups crawfish tails

    1-1/4 cups rice, uncooked (long grain)

    1 tsp flour

    2 tbs salad oil

    1 cup onion, chopped fine

    1/2 cup parsley (2 tsp dehydrated)

    1/2 cup green onion tops, chopped fine

    1/2 cup bell pepper, chopped

    1/2 cup celery, chopped

    1/4 cup crawfish fat (optional)

    1-1/2 cups water

    2-1/2 tsp salt

    1/2 tsp black pepper

    1/4 tsp red pepper

    Brown flour in oil to a golden brown. Add onions. Stir constantly until onions are almost cooked. Add one and a half cups cold water and simmer one half hour. Add crawfish tails and fat. Cook until crawfish tails turn pink. Add about two cups water and bring to a boil. When water is rapidly boiling, add remainder of ingredients. Stir to blend and cook on low heat covered for about 1/2 hour or until rice is tender. Five minutes before serving, use a two-prong fork to fluff up jambalaya so that rice will have a tendency to fall apart.

  • Judah
    Lv 4
    1 decade ago

    Crawfish Jambalaya

    Prep: 15 min., Cook: 55 min.

    Ingredients

    1 cup uncooked long-grain rice

    2 cups chicken broth

    1/4 cup butter

    1 medium onion, chopped

    1/2 cup chopped green bell pepper

    1/2 cup chopped celery

    4 garlic cloves, minced

    1 (14.5-ounce) can stewed tomatoes, undrained

    1 teaspoon Cajun seasoning

    1 pound frozen crawfish tails, thawed, rinsed, and drained

    1 cup chopped green onions

    1/8 teaspoon pepper

    Garnish: chopped green onions

    Preparation

    Cook rice according to package directions, substituting 2 cups chicken broth for water; set aside.

    Melt butter in a Dutch oven over medium-high heat; sauté onion, bell pepper, and celery 8 minutes or until vegetables are tender. Add garlic; sauté 1 minute.

    Stir in stewed tomatoes and Cajun seasoning; reduce heat to low, and simmer, uncovered, 15 to 20 minutes. Add crawfish tails, and cook 5 minutes. Stir in 1 cup chopped green onions, cooked rice, and pepper. Garnish, if desired.

    Yield

    Makes 4 to 6 servings

    Southern Living, APRIL 2005

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