Crawfish Jambalaya Rice Cooker Recipes

RICE COOKER CRAWFISH TAILS

Rice Cooker Crawfish Tails image

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

Ingredients

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

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

CRAWFISH JAMBALAYA

Crawfish Jambalaya image

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

Ingredients

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

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

RICE COOKER JAMBALAYA

Rice Cooker Jambalaya image

By making this in a rice cooker, you can avoid burning the rice and having to watch the pot. Make sure your rice cooker is at least a 6 cup capacity or cooked product won't fit. If you like your vegetables crisper or don't want to take the time, you can skip the sautéing step; just melt the butter before adding to the rice cooker. Also, if you don't like diced tomatoes increase the chicken broth to 4 cups and use a 5 oz can of tomato paste in place of the diced tomatoes.

Provided by strawberrybird

Categories White Rice

Time 45m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup mushroom pieces (optional)
1 teaspoon minced garlic clove
1/2 small onion, diced
1/2 green bell pepper, cut into chunks
3 cups chicken broth
1/2 lb kielbasa or 1/2 lb shrimp, fully cooked
2 teaspoons butter or 2 teaspoons margarine
1 1/2 cups white rice (I use jasmine, but any white rice will do)
1 (15 ounce) can diced tomatoes
1 cayenne pepper (to taste)

Steps:

If using sausage, cut into small pieces.
In a medium frying pan, over medium heat, sauté garlic, onion, bell pepper, and mushrooms if using, in butter or margarine for 5-10 minutes or until the onions are translucent. Add sausage and cook another 1-2 minutes.
Add rice, sausage or shrimp, vegetables, chicken broth, diced tomatoes, and cayenne pepper to pot.
Stir briefly to evenly distribute all ingredients.
Set rice cooker to cook. Let sit 10 minutes after rice is cooked.
Stir and enjoy!

Nutrition Facts : Calories 504.4, Fat 19, SaturatedFat 6.8, Cholesterol 42.4, Sodium 1099.7, Carbohydrate 64.8, Fiber 3.6, Sugar 5, Protein 16.6

RICE COOKER SEAFOOD JAMBALAYA

Rice Cooker Seafood Jambalaya image

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

Ingredients

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)

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

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