Crawfish Jambalaya

Name: Crawfish Jambalaya
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Creole, Cajun
Ingredients: 59 milliliters butter; 1 teaspoon Cajun seasoning; 411 grams stewed tomatoes, undrained; 118 milliliters chopped celery; 473 milliliters chicken broth; 454 grams frozen crawfish tails, thawed, rinsed, and drained; 4 garlic cloves, minced; 118 milliliters chopped green bell pepper; 237 milliliters chopped green onions; 6 servings Garnish: chopped green onions; 1 medium onion, chopped; 0 teaspoons pepper; 237 milliliters uncooked long-grain rice

Crawfish Jambalaya requires approximately 1 hour and 10 minutes from start to finish. This recipe makes 6 servings with 237 calories, 6g of protein, and 9g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up rice, crawfish tails, chicken broth, and a few other things to make it today. It is an inexpensive recipe for fans of Creole food.

Instructions

Cook rice according to package directions, substituting 2 cups chicken broth for water; set aside.

Ingredients you will need

Chicken Broth

Water

Rice

Melt butter in a Dutch oven over medium-high heat; saut onion, bell pepper, and celery 8 minutes or until vegetables are tender.

Ingredients you will need

Bell Pepper

Vegetable

Butter

Celery

Onion

Equipment you will use

Dutch Oven

Add garlic; saut 1 minute.

Ingredients you will need

Garlic

Stir in stewed tomatoes and Cajun seasoning; reduce heat to low, and simmer, uncovered, 15 to 20 minutes.

Ingredients you will need

Cajun Seasoning

Stewed Tomatoes

Add crawfish tails, and cook 5 minutes. Stir in 1 cup chopped green onions, cooked rice, and pepper.

Ingredients you will need

Crawfish Tails

Green Onions

Cooked Rice

Pepper

Garnish, if desired.

Equipment

Dutch Oven

Ingredients

Servings:

59milliliters

butter 1teaspoon

Cajun seasoning 411grams

stewed tomatoes, undrained 118milliliters

chopped celery 473milliliters

chicken broth 454grams

frozen crawfish tails, thawed, rinsed, and drained 4

garlic cloves, minced 118milliliters

chopped green bell pepper 237milliliters

chopped green onions 6servings

Garnish: chopped green onions 1medium

onion, chopped 0teaspoons

pepper 237milliliters

uncooked long-grain rice

Recommended wine: Chardonnay, Gruener Veltliner, Muscadet, Pinot Grigio, Riesling, Sparkling Wine

Chardonnay, Gruener Veltliner, and Muscadet are great choices for Crawfish. Though different seafoods can certainly call for different wines, generally a crisp, light-bodied white wine or a sparkling white wine will do the trick and not drown out any subtle flavors. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

A to Z Chardonnay

The 2010 A to Z Chardonnay opens with aromas of white flowers, tangerine, lime, quince, wet stone and minerals that develop further into nutmeg, honey, green apple with hints of ginger. A mineral laden attack is bright, mouthwatering and intense. The nuanced mid-palate carries on with flavors that mirror and amplify the aromatics. The finish is long, clean, crisp and juicy with flavors of honeysuckle, citrus and wet stone. This wine exemplifies classic Oregon steely Chardonnay. 2010 was an exceptional vintage for white wines in Oregon and this sophisticated terroir driven wine is no exception; bright, tangy and intense it will deliver over the next 5 years.