Quick crawfish jambalaya
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 1 | cup | Bell pepper,green,chopped |
| 1 | cup | Celery,sliced |
| 1 | cup | Green onions,slices,w/tops |
| 1 | Garlic clove,minced | |
| 1 | cup | Rice,uncooked |
| 1½ | cup | Chicken broth |
| 1 | can | Tomatoes(16oz) |
| 2 | cups | Crawfish tails |
| 2 | cups | Shrimp,cooked |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Poultry seasoning |
| Cayenne pepper to taste | ||
Directions
1. Melt butter in large skillet; all bell pepper, celery and onions and cook until soft but not brown.
2. Stir in remaining ingredients and bring to a boil.
3. Stir mixture once or twice, reduce heat, cover, and simmer 20 minutes or until rice is tender (mixture should be slightly moist).
4. Correct seasonings if necessary; fluff with fork and serve.
Submitted By MICHAEL ORCHEKOWSKI On 10-12-94