Crawfish Jambalaya

  • Yield: 6 servings


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

Recipe reprinted with permission from One-Dish Favorites (Holly Clegg, 1997). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 218
  • Fat 2g
  • Saturated Fat .5g
  • Cholesterol 108mg
  • Sodium 413mg
  • Carbohydrate 30.5g
  • Protein 18.7g