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    • Crayfish Jambalaya

    Mark Sharron
    Medium difficulty
    35 minutes
    02-Apr
    Crayfish Jambalaya is a classic Cajun dish combining crayfish, tomatoes, and rice flavours in a one-pot meal. It's a simple yet delicious dish that can be enjoyed as a main course or side dish. The dish is made with crayfish tails, onion, celery, bell pepper, garlic, spices, and rice and is cooked in a flavorful tomato-based broth. It's a great way to enjoy the flavours of the Gulf Coast without the hassle of a traditional crawfish boil.       
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    Ingredients

    • 1 lb crayfish tails, peeled and deveined
    • 1/2 cup diced onion
    • 1/2 cup diced celery
    • 1/2 cup diced bell pepper
    • 2 cloves garlic, minced
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon paprika
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon salt
    • 1/2 cup long-grain white rice
    • 1 (14.5 ounce) can diced tomatoes, with juice
    • 1 (8 ounce) can tomato sauce
    • 2 cups chicken broth
    • 1 bay leaf
    • 1/4 cup chopped fresh parsley
    • 2 tablespoons butter

    Method

    • Step-by-step method: How to Make Crayfish Jambalaya
    • Prepare all vegetables: dice onion, celery, and bell pepper; mince garlic; chop parsley.
    • Rinse crayfish tails and pat dry with paper towels.
    • In a large pot, melt 2 tablespoons butter over medium heat.
    • Add diced onion, celery, and bell pepper to pot and sauté until softened (about 5 minutes).
    • Add minced garlic to pot and cook for 1 minute until fragrant.
    • Stir in cayenne pepper, paprika, dried oregano, dried thyme, black pepper, and salt, mixing to coat vegetables with spices.
    • Add rice to pot and stir for 1 minute, allowing grains to lightly toast.
    • Pour in diced tomatoes with juice, tomato sauce, and chicken broth; stir to combine.
    • Add bay leaf to the pot and bring mixture to a simmer.
    • Lower heat, cover pot, and simmer for 15 minutes.
    • While rice mixture cooks, check and remove any shell fragments from the crayfish tails.
    • After 15 minutes, gently stir in crayfish tails.
    • Cover pot again and cook for another 5-7 minutes, until crayfish are opaque and rice is tender.
    • Remove bay leaf from pot.
    • Off the heat, gently fold in chopped fresh parsley.
    • Taste and adjust seasoning if needed to your preference.
    • Serve jambalaya hot, optionally garnished with additional parsley for a fresh look.
    • For plating: Spoon jambalaya into shallow bowls or onto plates for even distribution of crayfish and vegetables.
    • Serve with a wedge of lemon or a side of crusty bread if desired.