Crawfish Jambalaya Rice Cooker Recipes

RICE COOKER CRAWFISH TAILS

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

Rice Cooker Crawfish Tails image

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

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

CRAWFISH & SAUSAGE BROWN RICE JAMBALAYA!

Even when cooking for meat-eaters (ummm, that would be mainly my husband,) I like to at least sneak in a healthier ingredient or two! After taking a cooking class in New Orleans, I came home and re-created this Cajun classic using brown rice instead of white. Not sure the whole grain goodness offsets the fat from the sausage:(:(---but His Meatship gave it rave reviews, By the way, this dish is often mislabeled "Creole"---there is some crossover, but the origins of "Cajun" food are different. Creole is more haute cuisine, if you will, whereas Cajun fare was more the working man's food, historically. This is an excellent, economical buffet dish for a crowd.

Provided by La Dilettante

Categories One Dish Meal

Time 1h5m

Yield 8-10 , 8-10 serving(s)

Number Of Ingredients 13

Crawfish & Sausage Brown Rice Jambalaya! image

Steps:

Thaw crawfish tails, but do not drain.
Heat oil in large soup pot (cast iron is best!) and throw in the sausage, browning well. Add onion, pepper, celery, and garlic, and cook until soft.
Add rice, broth, and seasonings, and bring to boil.
Turn heat to simmer and cook UNcovered until liquid is absorbed and rice is tender. You may need additional broth, but don't add more than necessary, as jambalaya should not be soupy.
When rice is done, add the parsley and crawfish, and continue heating for about 5 minutes.
Serve with a crisp green salad and a baguette of French bread.

Nutrition Facts : Calories 472.4, Fat 22.8, SaturatedFat 6.7, Cholesterol 93.2, Sodium 1101.6, Carbohydrate 42.1, Fiber 2.6, Sugar 2.8, Protein 23.8

Ingredients

1 lb spicy andouille sausage, sliced into 1/2-inch pieces
3 tablespoons olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
1 cup celery, chopped
2 green jalapeno peppers, seeded and minced
2 garlic cloves, minced
2 cups brown rice
4 1/2 cups broth
2 tablespoons cajun seasoning (I used "Joe's Stuff" but Tony Chachere's is good, too)
1 tablespoon Worcestershire sauce
1/2 cup parsley, chopped
1 lb crawfish tail, cooked and peeled (available frozen and ready to use)