Crawfish Jambalaya
By: Sheri Wetherell
Published: Monday, March 7, 2011 - 1:58pm

Ingredients




1 cup uncooked long-grain rice
2 cups chicken broth
1/4 cup butter
1 medium onion, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped celery
4 garlic cloves, minced
14 1/2 - ounces canned stewed tomatoes, undrained
1 teaspoon Cajun seasoning
1 pound crawfish tails, rinsed, and drained
1 cup chopped green onions
1/8 teaspoon pepper
Chopped green onions for garnish

Preparation

1 Cook rice, substituting 2 cups chicken broth for water; set aside. 2 Melt butter in a Dutch oven over medium-high heat; sauté onion, bell pepper, and celery until tender, about 8-10 minutes. Add garlic and sauté an additional  minute. 3 Stir in stewed tomatoes and Cajun seasoning. Reduce heat to low, and simmer, uncovered, 15 to 20 minutes. 4 Add crawfish tails and cook 5 minutes. 5 Stir in 1 cup chopped green onions, cooked rice, and pepper. 6 Garnish with green onions.