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    • Crayfish Jambalaya

    Mark Sharron
    Medium difficulty
    35 minutes
    2-4
    Amount Per Serving: Calories 200; Fat 8g; Carbs 14g; Protein 25g
    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

    • Heat a large pot or Dutch oven over medium-high heat to prepare Crayfish Jambalaya.
    • Add the butter and melt. Add the onion, celery, bell pepper, garlic, and sauté until the vegetables are softened for about 5 minutes.
    • Add the crayfish tails, cayenne pepper, paprika, oregano, thyme, black pepper, and salt and sauté for an additional 2 minutes.
    • Add the rice and stir to combine. 
    • Add the diced tomatoes, tomato sauce, chicken broth, and bay leaf and boil. 
    • Reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender. 
    • Remove from the heat and stir in the chopped parsley. Serve hot.