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Crawfish (Crawdads) Jambalaya Recipe Crawdad Jambalaya


• 1 lb crawfish tails
• 1 1/4 cups uncooked rice
• 2 TBS salad oil
• 1 cup finely chopped onion
• 2 tsp parsley flakes
• 1/2 cup chopped green onion
• 1 tsp flour
• 1/2 cup chopped bell pepper
• 3 1/2 cups of water
• 2 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper


Make a medium brown roux with the flour and oil. Add onions. Stir constantly until onions are almost done. Add 1 1/2 cups water (at room temp) and simmer for 1/2 hour. Add crawfish tails. Cook until crawfish tails turn pink. Add about two cups water and bring to a boil. Add remainder of ingredients. Stir and cook on low heat covered for about 1/2 hour or until rice is tender. Just before serving stir with a fork to separate the rice.

Pork Jambalya Recipe creole pork jambalaya


• 3 cups long grain rice
• 2 lbs. pork cut up in small chunks
• 3 cups of chopped onions
• 1 tsp. garlic, chopped
• 2 TBS. parsley
• 1 TBS. celery chopped
• Salt, to taste
• Cayenne pepper to taste
• 1 cup oil
• 1 cup white cooking wine
• 3 cups water


Brown the pork. Sauté onions and bell pepper in oil. Add other seasonings, wine, and water, then add rice. Water should cover ingredients to about an inch. Cook on medium heat until most of the juice is gone. The cover and simmer about an hour.

Sausage, Chicken, and Shrimp Jambalaya Recipe sausage chicken shrimp jambalaya


• 1 chopped onion
• 1 chopped green bell pepper
• 1 chopped stalk celery
• 3-4 skinless boneless chicken breast, chopped
• 1/2 lb Andouille sausage
• 1 can diced tomatoes
• 1 cup chicken broth
• 2 tsp dried oregano
• 2 bay leaves
• 2 tsp Creole or Cajun seasoning
• 1/2 tsp dried thyme
• hot sauce (Tabasco) liberally applied

Additional Ingredients

pre-cooked or frozen pre-cooked shrimp

1. Place ingredients in to slow cooker in order given
2. Set on low for 7 hours or high for 3 hours
3. Add pre-cooked or frozen cooked shrimp for 5-10 minutes

Seasoning mix:

• 2 whole bay leaves
• 1 tsp. cayenne pepper
• 1 1/2 tsp. salt
• 1 1/2 tsp. white pepper
• 1 tsp. dried thyme
• 1/2 tsp. black pepper
• 1/4 tsp. rubbed sage

Jambalaya prep:

• 2 tbsp. butter
• 1 lb. peeled deveiened shrimp (use 26-30) tail removed
• 3/4 lb. andouille sausage,
• cut into bite size pieces
• 1 lb. chicken breast, cut into bite size pieces.
• 1 c. diced onions
• 1 c. diced celery
• 1 c. diced green bell peppers
• 1 tbsp. minced garlic
• 12 oz. canned diced tomatoes in sauce
• 2 1/2 c. chicken stock
• 1 1/2 cups (converted) uncooked rice

Combine all ingredients for the seasoning mix in a small bowl and set aside.

Preheat oven to 350f. Melt the butter in a 2-quart saucepan over medium-high heat. Add the andouille sausage and cook until meat starts to brown, about 3 mins. Add the chicken and cook until the chicken turns brown, about 3-5 minutes. Add the shrimp and cook until orange, about 4 minutes. Stir frequently. Stir in the seasoning mix and 1/2 of each onion, celery, bell peppers, and garlic. Cook until vegetables become tender, about 6 minutes. Stir in tomatoes and sauce and cook about 1 minute. Stir in remaining vegetables, and remove from heat. Stir in the chicken stock and rice, and mix well. Transfer mixture to an ungreased baking pan and bake uncovered at 350f for about 1 hour or until all liquid has evaporated. Stir periodically. Before serving, remove bay leaves. Let stand for 5 minutes before serving

Creole Cajun Jambalaya Recipecreole jambalaya


• Some combination of (totaling 1/2 - 2 lb)
• Pork chop
• Chicken
• Andouille or smoked or Italian sausage
• Onion, bell pepper, and/or bunch scallions
• Tony Chachere's or McCormick's Cajun/Creole spice (you can approximate
• with equal amounts of black, Cayenne, and white pepper; some garlic powder, and salt)
• Herbs (a few tbsp parsley, a touch of thyme, a bay leaf)
• Rice and water (1:2, 1-4 cups of rice)


• If the meat has bones, boil it until it's reasonably easy to get it off the bone. (save the stock) • Dice up meat, fry it until some fat is rendered, add diced up veggies, fry until they are coated with fat and begin to soften. • Add some spice and herbs, toss around until the meat and veggies are coated. • Add water, • bring to a boil. • Boil/simmer until the meat is over half done. (taste the stock occasionally to make sure the spices are ok) • Add the rice and cook until the rice is done. • As with the gumbo, of you're using shrimp, add 5-10 minutes before done. • Serve with Tabasco and bread.