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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Ingredients:
1 cup uncooked long-grain rice |
2 cups chicken broth |
1/4 cup butter |
1 medium onion, chopped |
1/2 cup chopped green bell pepper |
1/2 cup chopped celery |
4 garlic cloves, minced |
1 (14.5-ounce) can stewed tomatoes, undrained |
1 teaspoon cajun seasoning |
1 pound frozen crawfish tails, thawed, rinsed, and drained |
1 cup chopped green onions |
1/8 teaspoon pepper |
garnish: chopped green onions |
Directions:
1. Cook rice according to package directions, substituting 2 cups chicken broth for water; set aside.
2. Melt butter in a Dutch oven over medium-high heat; sauté onion, bell pepper, and celery 8 minutes or until vegetables are tender. Add garlic; sauté 1 minute.
3. Stir in stewed tomatoes and Cajun seasoning; reduce heat to low, and simmer, uncovered, 15 to 20 minutes. Add crawfish tails, and cook 5 minutes. Stir in 1 cup chopped green onions, cooked rice, and pepper. Garnish, if desired.
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