Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish  Hens | Condiments, Dips  and Relish | Desserts | Fish and Seafood | Holiday's | New Orleans  Restaurant | Pasta, Pasta Sauce, Rice  and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub  and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game

Print Recipe


Recipe Ingredients:


  1. In a frying pan, brown rice/vermicelli mixture in 2 tablespoons butter or margarine until vermicelli is light brown. Stir frequently.
  2. Add 2 1/2 cups hot water and stir in seasonings salt, onion powder, garlic powder and cayenne pepper to taste.
  3. Add 1 pound peeled crawfish and corn.
  4. Bring to a boil, cover tightly, reduce heat and simmer 15 minutes or until all water is absorbed.
  5. Stir before serving.

Serves 4-6

Recipe is courtesy of Azlinda and was posted at our message board.

Margarita asked: "Is there any best kind of rice a roni to use? This sounds like a GREAT QUICK fix for me and my sister but there a lot of selections of the rice a roni. If there is a specific one to use, let me know!!! Blessed be Margarita."
Azlinda replied "I like the chicken Rice-a-Roni with this one, but the choice is yours."
Margarita replied "Thank ya !!!"

Cajun Recipes-Cajun and Creole Recipes



We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.

Cajun Cooking Recipes © | All Rights Reserved

Design by RTBWizards.com