Crawfish Jambalaya

Serves 6

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1 cup Blue Ribbon® Whole Grain Brown Rice
1/2 stick margarine
1/4 cup olive oil
2 tsps minced fresh garlic
1 onion, chopped
2 celery, chopped
1 red bell pepper, chopped
8 each green onions, chopped
2 Tbsps chopped parsley
1/2 cup chicken broth
1 lb cooked and peeled crawfish
1 salt and cayenne pepper, to taste

Cooking Directions

Prepare rice according to package directions.

While rice is cooking, melt margarine with olive oil in a large skillet. Sauté garlic, onions, celery, bell pepper, green onions, and parsley. Add broth and crawfish. Heat through. Fold in cooked rice. Add salt and pepper.