Crawfish Jambalaya

Kitchen Tested
  • Yield 6 servings

If crawfish tails are not available, substitute peeled shrimp.


1 tablespoon minced garlic
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1 (10-ounce) can diced tomatoes and green chiles, with their juices
1 pound peeled crawfish tails, rinsed
2 ounces Canadian bacon, chopped
2 tablespoons chopped parsley
1 cup sliced green onions
Salt and pepper
3 cups cooked rice


  1. In a large skillet coated with nonstick cooking spray, saute garlic, onion and green pepper over medium heat until tender, about 5 minutes.  Add chopped tomatoes and chiles.  Add crawfish tails and Canadian bacon, cooking over medium heat 10 minutes.  Add parsley, green onions, and salt and pepper.  Cook 1 minute longer to heat well.  Stir in rice and mix well.



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