1lb crawfish tails (I used frozen, you could use shrimp)
2 cups cooked white rice
hot sauce to taste
Instructions
Melt butter over medium heat. Add onions, bell pepper, and celery. Cook for about 30 minutes stirring frequently. The vegetables shoud be very tender and slightly brown. Add Ro-tel, garlic, sausage, seasonings; mix well and cook for 5 minutes. Add mushrooms and crawfish, cover, and cook for 5 minutes. Uncover and cook for 5 more minutes. Remove from heat and mix in rice to desired consistency.
NOTES- This is very good when first made. After it sits and the rice absorbs up the juices, it gets even better. Great leftovers. I also added a good amount of hot sauce right before it finished cooking for some more spice.
Originally Submitted
2/9/2009
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