Quick crawfish jambalaya
Yield: 6 Servings
Ingredients:
- 2 tb Butter or margarine
- 1 c Bell pepper green chopped
- 1 c Celery sliced
- 1 c Green onions slices w/tops
- 1 Garlic clove minced
- 1 c Rice uncooked
- 1 1/2 c Chicken broth
- 1 cn Tomatoes(16oz)
- 2 c Crawfish tails
- 2 c Shrimp cooked
- 1 ts Salt
- 1 ts Poultry seasoning
Instructions:
Cayenne pepper to taste 1. Melt butter in large skillet; all bell pepper celery and onions and cook until soft but not brown. 2. Stir in remaining ingredients and bring to a boil. 3. Stir mixture once or twice reduce heat cover and simmer 20 minutes or until rice is tender (mixture should be slightly moist). 4. Correct seasonings if necessary; fluff with fork and serve.
