Carnivale Crawfish And Vegetable Jambalaya

Stirrin' It Up: Carnivale Crawfish and Vegetable Jambalaya (February 5)

Prep Time: 2 Hours

Yields: 8 Servings


The nice thing about this colorful Mardi Gras dish is that any substitutions are acceptable. Should you wish to add chicken, sausage or shrimp, it still works great!


1 pound crawfish tails

½ cup diced onions

¼ cup diced celery

¼ cup diced green bell pepper

¼ cup diced red bell pepper

¼ cup diced yellow bell pepper

¼ cup minced garlic

½ cup sliced mushrooms

¼ cup diced yellow squash

¼ cup diced zucchini

¼ cup frozen black-eyed peas

¼ cup frozen whole kernel corn

¼ cup frozen lima beans

½ cup canned whole red kidney beans, drained

½ cup fresh broccoli florets, chopped

½ cup fresh cauliflower florets, chopped

2 tbsps extra-virgin olive oil

3 cups chicken stock

½ cup tomato sauce

2 cups long grain converted white rice, uncooked

salt and black pepper to taste

granulated garlic to taste


Preheat oven to 350°F. In a large Dutch oven, heat olive oil over medium-high heat. Add onions, celery, bell peppers and minced garlic then sauté 3–5 minutes or until vegetables are wilted, stirring occasionally. Add all other vegetables and continue to cook 5 minutes. Pour in stock and tomato sauce. Bring to a boil then stir in crawfish and rice. Season to taste with salt, pepper and granulated garlic. Cover pot with a tight lid. Do not stir. Bake in oven for 1 hour or until rice is fluffy and dry. Remove from the oven and allow to sit, covered, 15–20 minutes prior to serving. Serve with a salad.