Cajun Creole Crawfish Jambalaya
Indulge in the spicy flavors of this Cajun Creole dish featuring tender crawfish, aromatic spices, and wholesome ingredients. This liver-friendly jambalaya is bursting with Cajun flavors and is sure to satisfy your taste buds. Perfect for a family gathering or a cozy night in.
ingredients
- 1 lb crawfish tails, peeled and deveined
- 1 cup brown rice
- 2 tbsp olive oil
- 1 onion, chopped
- 1 green bell pepper, diced
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1 bay leaf
- 1 can (14 oz) diced tomatoes
- 1 cup low-sodium chicken broth
- 1/4 cup parsley, chopped
- Salt to taste
steps
- 1.
In a large pot, cook rice according to package instructions. Set aside.
- 2.
Heat olive oil in a separate pot over medium heat. Saute onion, bell pepper, celery, and garlic until softened, about 5 minutes.
- 3.
Add the paprika, cayenne pepper, dried thyme, dried oregano, black pepper, and bay leaf to the pot. Stir well to combine the spices with the vegetables.
- 4.
Stir in the crawfish tails and cook for 2-3 minutes, until they start turning pink.
- 5.
Add the diced tomatoes and their juices, along with the chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes, allowing the flavors to meld together.
- 6.
Gently fold the cooked rice into the pot, ensuring it is evenly distributed. Cook for another 5-10 minutes until heated through.
- 7.
Remove the bay leaf and sprinkle with parsley. Season with salt to taste.
- 8.
Serve hot and enjoy the flavorful Cajun Creole Crawfish Jambalaya!
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