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Recipe Ingredients:

  • 1 box Rice-a-Roni
  • 2 tablespoons butter or margarine
  • 1 pound peeled crawfish tails
  • 1 (8 ounce) can whole kernel corn, drained
  • Salt to taste
  • Onion powder to taste
  • Garlic powder to taste
  • Ground cayenne pepper to taste


  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 !!!"

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