Best Crawfish Jambalaya Recipes

PASTA JAMBALAYA WITH CRAWFISH AND ANDOUILLE SAUSAGE

Steps:

• Fill a large 1-gallon stock pot with a pasta insert three-quarters full with water. Bring to a boil over high heat and add the salt as it boils. Place the angel hair in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, about 8 minutes. Drain and set aside.
• While the pasta is cooking, heat a large saute pan over medium-high heat and add the olive oil, sausage and onions and saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent. Add the garlic to the pan, and then add the zucchini, bell peppers, tomatoes and thyme. Cook until the vegetables are tender, about 3 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Add the crawfish and basil. Add the al dente pasta and continue to cook the sauce and pasta, stirring occasionally. Remove from the heat and add the seafood seasoning and Parmesan.

CAJUN CRAWFISH JAMBALAYA

Steps:

• Saute in margarine the bell pepper, garlic, onion, and celery.
• Add
• some of the crawfish fat for flavor.
• Cook for about 30 minutes over a low fire. Add crawfish tails, green onions, 2 T.
• chopped parsley, salt, pepper, cayenne pepper , and 4 cup of cooked rice. I sometimes add a small can of stem and pieces mushrooms.
• Let this steam for about 5-10 minutes.
• Add a little margarine or water if too dry.

BLOODY MARY CRAWFISH JAMBALAYA RECIPE

Steps:

• 1. Combine all ingredients in 8-10 cup rice cooker. 2. Cook on soup mode until rice is tender.

CRAWFISH JAMBALAYA - RICE COOKER

Steps:

• 1. Mix all ingredients together, add to rice cooker and start. Rice cooker will cut off when cooked.

CRAWFISH JAMBALAYA

Steps:

• Heat oil, add flour and cook to deep brown, stirring constantly. Add onions and cook slowly about 3 or 4 minutes. Slowly add the 1-1/2 cups water. Allow this to simmer, uncovered, until reduced to 1/2 cup (about 30 or more minutes).
• Add crawfish tails and cook until they turn pink. Add the 2 cups water and bring to boil. Stir in the rice and all other ingredients. Cover, reduce heat and cook until rice is dry, about 30 minutes.

CRAWFISH & SAUSAGE JAMBALAYA

Steps:

• Brown sausage with chopped veggies in an ovenproof Dutch oven.
• When done, pour off grease, then stir in remaining ingredients.
• Cover and bake at 350F for 50-55 minutes. Let stand approximately 10 minutes, stir and serve.

CRAWFISH JAMBALAYA

Steps:

• Start with your trinity, which is equal amounts of onion, celery, and green peppers, heat in a stock pot in enough oil to keep it from scorching until the onions take some color, add salt and pepper to taste, then add your crawfish, white wine, garlic, and enough water to cover. Bring to heat and simmer for at least 2 hours. Prepare your tomato sauce in a separate saucepan, combine tomatoes, onions, garlic, wine, salt, pepper, and herbs, bring to heat and simmer to reduce for at least 45 minutes. Remove your crawfish from your stock, and shell to remove meat.(This process is almost not worth the effort, the amount of meat you get for the amount of time it takes make me think if I make this again I will just add more fish instead of shelling the crawfish. It took me almost an hour to shell 5 pounds of crawfish and I got about 1 1/2 cups of usable meat.) Measure your liquid and add the corresponding amount of rice minus about half a cup to keep the final product saucy. Add your meats, make sure you brown your sausage, and cook your fish lightly before adding them. Add your chopped bell peppers and your minced hot peppers, garlic, and tomato sauce. Bring to heat and simmer until rice is tender and saucy should be about 30-35 minutes. If you're going to use mushrooms add them after the rice is done and let them simmer for ten minutes. Serve hot.

SHRIMP CRAWFISH AND SCALLOP JAMBALAYA

Steps:

• Chop onion, red pepper, green onions and celery.
• Heat a large pot to medium.
• Melt butter in a sauce pan. Add chopped vegetables and garlic. Saute' over medium heat 5 minutes or until tender. Add flour, cook stirring constantly, 1 minute or until smooth.
• Add diced tomatoes, tomatoes with green chiles, tomato paste and water to pot. Lower heat to simmer.
• Add basil, thyme, oregano, salt, black pepper and red pepper to pot. (If using fresh parsley add it 10 minutes before serving. If using dried parsley, add now.)
• Stir. Cook on low 45 minutes.
• Add crawfish, shrimp and scallops to a pan turn heat to high and bring to a boil. Cook on high 8 to 10 minutes. When shrimp turn pink and curl to form a "C" they will be cooked.
• Serve hot over rice.