Quincy's Recipe Corner
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Crawfish Jambalaya in a Rice Cooker


1 ½ cups uncooked long grain rice
1 green bell pepper, diced
1 small onion, diced
bunch green onions, sliced
1 pound peeled crawfish tails
1 (14.5 oz.) can chicken broth
1 (10 oz.) can diced tomatoes with green chile peppers
4 TBSP. margarine
1 TBSP. dried parsley
1 tsp. Cajun seasoning, or to taste


In a large bowl, combine rice, green pepper, onion, green onions, crawfish tails, chicken broth, diced tomatoes, margarine, parsley, and Cajun seasoning. Pour into rice cooker, and cook for one cycle, or until liquid is absorbed, about 30 minutes. Taste, and adjust seasonings.

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Last Updated: 9/23/2015 8:02:45 AM

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