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Cajun Crawfish Jambalaya

Cajun Crawfish Jambalaya


  • 1 1/2 c Water
  • 1 1/4 c Long grain rice (raw)
  • 1 c Onion, chopped fine
  • 1 lb Crawfish tails
  • 1 tb Flour
  • 1/2 c Chopped bell pepper
  • 1/2 c Chopped celery
  • 1/2 c Chopped green onion tops
  • 1/2 c Chopped parsley (2ts.flakes)
  • 1/2 ts Black pepper
  • 1/4 c Crawfish fat
  • 1/4 ts Red pepper, or to taste
  • 2 1/2 ts Salt
  • 2 tb Salad oil


  1. Brown flour in oil to a golden brown. Add onions. Stir constantly until onions are almost cooked. Add 1 1/2 cups cold water and simmer for 1/2 hr.
  2. Add crawfish tails and fat. Cook until crawfish turns pink. Add about 2 cups of water and bring to a boil.
  3. When water is rapidly boiling, add remainder of ingredients. Stir to blend and cook on low heat covered for about 1/2 hr. or until rice is tender.
  4. Five minutes before serving, use a 2 prong fork and fluff up jambalaya so that rice will have a tendency to fall apart.

Recipe yields 4 Servings

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