Crawfish Jambalaya Rice Cooker Recipes

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CRAWFISH JAMBALAYA - RICE COOKER

Can't get any easier than this. Serve with hot rolls and nice green salad.

Provided by Iris Bonanno

Categories     Other Main Dishes

Time 50m

Number Of Ingredients 8



Crawfish Jambalaya - Rice Cooker image

Steps:

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

1 lb crawfish tails
2 c uncooked white rice
1 can beef broth
1 stick butter, melted
1 sm can tomato sauce
1/2 c chopped onions
1/4 c chopped bell peppers
tony chacheries cajun seasonings to taste

RICE COOKER CRAWFISH TAILS

For those days when you only have a little bit of time and patience to cook, this recipe will fulfill your needs. It combines crawfish, spicy diced tomatoes, and rice for a quick and delicious meal. Serve with garlic bread on side. YUMMY!

Provided by KIMMYLEW

Categories     Seafood     Shellfish     Crawfish

Time 45m

Yield 6

Number Of Ingredients 10



Rice Cooker Crawfish Tails image

Steps:

  • In a large bowl, combine rice, green pepper, onion, green onions, crawfish tails, chicken broth, diced tomatoes, margarine, parsley, and Cajun seasoning. Pour into rice cooker, and cook for 1 cycle, or until liquid is absorbed, about 30 minutes. Taste, and adjust seasonings.

Nutrition Facts : Calories 315.7 calories, Carbohydrate 43.8 g, Cholesterol 81 mg, Fat 8.3 g, Fiber 2.7 g, Protein 16 g, SaturatedFat 1.5 g, Sodium 406.2 mg, Sugar 2 g

1 ½ cups uncooked long grain rice
1 green bell pepper, diced
1 small onion, diced
1 bunch green onions, diced
1 pound peeled crawfish tails
1 (14.5 ounce) can chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
4 tablespoons margarine
1 tablespoon dried parsley
1 teaspoon Cajun seasoning, or to taste

CRAWFISH JAMBALAYA

Make and share this Crawfish Jambalaya recipe from Food.com.

Provided by gailanng

Categories     Crawfish

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 17



Crawfish Jambalaya image

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.

Nutrition Facts : Calories 350.8, Fat 5, SaturatedFat 0.8, Cholesterol 121.3, Sodium 1536.8, Carbohydrate 52.5, Fiber 1.8, Sugar 1.9, Protein 21.9

1 cup minced onion
1 tablespoon cooking oil
1 tablespoon flour
1 1/2 cups water
1 lb crawfish tail, peeled (2-1/2 cups peeled tails)
2 cups water
1 1/4 cups raw long grain rice
3 tablespoons minced parsley
2 tablespoons green onion tops
2 -3 garlic cloves, minced
2 1/2 teaspoons salt
1/2 teaspoon black pepper
1/8 teaspoon red pepper (cayenne)
1/8 teaspoon dried thyme leaves
1 bay leaf
1/4 teaspoon Kitchen Bouquet
1/4 cup crawfish fat

RICE COOKER SEAFOOD JAMBALAYA

Seafood at its best. This dish is very quick and easy to make. Perfect for the working woman or man.

Provided by Mona Theriot

Categories     Crab

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11



Rice Cooker Seafood Jambalaya image

Steps:

  • Mix everything in rice cooker (uncooked).
  • Season to taste (remember, the broth is salty).
  • Turn rice cooker on.
  • Takes approximately 30 minutes.

Nutrition Facts : Calories 302.4, Fat 12.9, SaturatedFat 7.6, Cholesterol 112.8, Sodium 588.2, Carbohydrate 32.5, Fiber 1.6, Sugar 1.2, Protein 13.4

1 lb raw shrimp
1 (6 ounce) jar oysters (I use just crab meat) or 1 lb crabmeat (I use just crab meat)
1 1/2 cups raw rice (rice cooker cups)
1/2-1 cup melted butter or 1/2-1 cup melted margarine
1 medium onion, chopped
1 medium bell pepper, chopped
1/2 cup onion tops, chopped
1 teaspoon chopped garlic
1 (10 1/2 ounce) can beef broth
1 (4 ounce) can mushrooms, drained
seasoning (of your choice, I use TexJoy Steak Seasoning)

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