Directions:
- Thaw crawfish tails, but do not drain.
- Heat oil in large soup pot (cast iron is best!) and throw in the sausage, browning well. Add onion, pepper, celery, and garlic, and cook until soft.
- Add rice, broth, and seasonings, and bring to boil.
- Turn heat to simmer and cook UNcovered until liquid is absorbed and rice is tender. You may need additional broth, but don't add more than necessary, as jambalaya should not be soupy.
- When rice is done, add the parsley and crawfish, and continue heating for about 5 minutes.
- Serve with a crisp green salad and a baguette of French bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 100.73 Kcal (422 kJ) | ||
| Calories from fat | 43.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.86g | 7% | |
|---|---|---|---|
| Cholesterol | 28.51mg | 10% | |
| Sodium | 200.58mg | 8% | |
| Potassium | 79.78mg | 2% | |
| Total Carbs | 8.01g | 3% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 5.9g | 12% | |
| Vitamin C | 6.3mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 16.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 125.78 Kcal (527 kJ) | ||
| Calories from fat | 54.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.07g | 7% | |
|---|---|---|---|
| Cholesterol | 35.59mg | 10% | |
| Sodium | 250.46mg | 8% | |
| Potassium | 99.62mg | 2% | |
| Total Carbs | 10.01g | 3% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 7.37g | 12% | |
| Vitamin C | 7.8mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.3mg | 10% | |
| Calcium | 20.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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