Crawfish Jambalaya Rice Cooker Recipes

CAJUN CRAWFISH JAMBALAYA

Cajun Crawfish Jambalaya image

Make and share this Cajun Crawfish Jambalaya recipe from Food.com.

Provided by HELEN PEAGRAM

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

1/4 lb butter or 1/4 lb margarine
1/2 cup bell pepper, chopped
40 ml garlic, chopped
1 cup onion, chopped
1/2 cup celery, chopped
to taste crawfish fat
1 lb crayfish tail
1 cup green onion, chopped
2 tablespoons parsley, chopped
to taste cayenne pepper
4 cups rice, Cooked

Steps:

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 cup 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.

Nutrition Facts : Calories 4104.3, Fat 101.7, SaturatedFat 60.5, Cholesterol 729.8, Sodium 1172.8, Carbohydrate 654.2, Fiber 19, Sugar 12.2, Protein 126.2

RICE COOKER CRAWFISH TAILS

Rice Cooker Crawfish Tails image

For those days when you only have a little bit of time and patience to cook, this recipe will fulfill your needs. It combines crawfish, spicy diced tomatoes, and rice for a quick and delicious meal. Serve with garlic bread on side. YUMMY!

Provided by KIMMYLEW

Categories Seafood Shellfish Crawfish

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

1 ½ cups uncooked long grain rice
1 green bell pepper, diced
1 small onion, diced
1 bunch green onions, diced
1 pound peeled crawfish tails
1 (14.5 ounce) can chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
4 tablespoons margarine
1 tablespoon dried parsley
1 teaspoon Cajun seasoning, or to taste

Steps:

In a large bowl, combine rice, green pepper, onion, green onions, crawfish tails, chicken broth, diced tomatoes, margarine, parsley, and Cajun seasoning. Pour into rice cooker, and cook for 1 cycle, or until liquid is absorbed, about 30 minutes. Taste, and adjust seasonings.

Nutrition Facts : Calories 315.7 calories, Carbohydrate 43.8 g, Cholesterol 81 mg, Fat 8.3 g, Fiber 2.7 g, Protein 16 g, SaturatedFat 1.5 g, Sodium 406.2 mg, Sugar 2 g

RICE COOKER JAMBALAYA

Rice Cooker Jambalaya image

By making this in a rice cooker, you can avoid burning the rice and having to watch the pot. Make sure your rice cooker is at least a 6 cup capacity or cooked product won't fit. If you like your vegetables crisper or don't want to take the time, you can skip the sautéing step; just melt the butter before adding to the rice cooker. Also, if you don't like diced tomatoes increase the chicken broth to 4 cups and use a 5 oz can of tomato paste in place of the diced tomatoes.

Provided by strawberrybird

Categories White Rice

Time 45m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup mushroom pieces (optional)
1 teaspoon minced garlic clove
1/2 small onion, diced
1/2 green bell pepper, cut into chunks
3 cups chicken broth
1/2 lb kielbasa or 1/2 lb shrimp, fully cooked
2 teaspoons butter or 2 teaspoons margarine
1 1/2 cups white rice (I use jasmine, but any white rice will do)
1 (15 ounce) can diced tomatoes
1 cayenne pepper (to taste)

Steps:

If using sausage, cut into small pieces.
In a medium frying pan, over medium heat, sauté garlic, onion, bell pepper, and mushrooms if using, in butter or margarine for 5-10 minutes or until the onions are translucent. Add sausage and cook another 1-2 minutes.
Add rice, sausage or shrimp, vegetables, chicken broth, diced tomatoes, and cayenne pepper to pot.
Stir briefly to evenly distribute all ingredients.
Set rice cooker to cook. Let sit 10 minutes after rice is cooked.
Stir and enjoy!

Nutrition Facts : Calories 504.4, Fat 19, SaturatedFat 6.8, Cholesterol 42.4, Sodium 1099.7, Carbohydrate 64.8, Fiber 3.6, Sugar 5, Protein 16.6

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