Crawfish Jambalaya

This is an easy and tasty dish even people up North can make.


Canola oil 1/4 Cup (4 tbs)
Bell pepper 1 , finely chopped
Yellow onion 1 , finely chopped
Celery stalks 2 , finely chopped
Green onions 2 , finely chopped
Minced garlic 2 Tablespoon
Andouille sausage 1 Pound , cut into pieces
Crawfish 1 Pound
Chicken stock 4 Cup (64 tbs)
Rice 2 Cup (32 tbs)
Cajun pepper sauce 2 Teaspoon (Frog bone)
All purpose seasoning 2 Teaspoon (Frog bone)
Finely chopped parsley 4 Tablespoon



1. Heat oil in a pan, saute bell pepper, celery, yellow onion and green onions until vegetables are translucent. Drop in minced garlic until the garlic starts to release its aroma.

2. Season with Frog bone all purpose seasoning, stir in andouille sausage and crawfish.

3. Pour chicken stock and bring it to boil, add rice, parsley, some more seasoning and cajun sauce. Give it a mix. Cover the pan and let it cook for about 45 minutes.

4. Mix to evenly distribute everything.


5. Plate it on a serving dish and enjoy.

Recipe Summary

Difficulty Level: Medium
Cook Time: 55 Minutes
Ready In: 55 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 479Calories from Fat 172

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 550 mg22.92%

Total Carbohydrates 48 g16%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet