Crawfish Jambalaya
From: Better Homes and GardensJambalaya (jam-ba-LIE-ya) is a hearty Cajun rice dish that may include a variety of meats and fish. For this one, choose either crawfish or shrimp.
Servings: Makes 4 servings.
Prep: 25 mins
Total: 47 mins
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Ingredients
12 ounces fresh or frozen peeled, cooked crawfish or peeled, deveined, cooked shrimp
2 stalks celery, sliced (1 cup)
1 large onion, chopped (1 cup)
1 medium green sweet pepper, chopped (1 cup)
1 clove garlic, minced
2 tablespoons margarine or butter
1-2/3 cups water
1/2 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/8 to 1/4 teaspoon crushed red pepper
1/8 teaspoon ground black pepper
1 bay leaf
1/2 cup long-grain rice
1 14-1/2-ounce can tomatoes, cut up
1/2 of a 6-ounce can tomato paste
Celery leaves (optional)
Directions
1. Thaw crawfish or shrimp, if frozen. Rinse crawfish or shrimp under cold running water; set aside.
2. In a 3-quart saucepan cook celery, onion, green pepper, and garlic in margarine or butter about 5 minutes or until tender. Add water, salt, thyme, red pepper, black pepper, and bay leaf. Bring mixture to boiling. Add rice. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
3. Stir in undrained tomatoes and tomato paste. Add crawfish or shrimp. Cook for 2 to 3 minutes more or until crawfish or shrimp are heated through. Remove bay leaf. Serve in soup bowls. Garnish with celery leaves, if desired. Makes 4 servings.
Nutrition Facts
Calories 296, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 166 mg, Sodium 935 mg, Carbohydrate 36 g, Protein 23 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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