It doesn't matter what you call it, whether you think it is Crayfish Jambalaya, Crawfish Jumbalaya, Crawfish Jumbolaya, or Crawfish Jumbaliya. The bottom line is that Crawfish Jambalaya is one of the best Cajun dishes around.
Here is another great recipe to use when you have a few extra pounds of crawfish left over from a crawfish boil. (It is always best to peel the leftover crawfish or at least dehead them, and place them in a ziplock bag until you are ready to cook a new dish.)
Makes 4 to 5 servings
Crawfish Jambalaya Ingredients
- 1 cup minced onion
- 1 tablespoon cooking oil
- 1-1/2 cups water
- 1 tablespoon flour
- 1 pound (2-1/2 cups) crawfish tails
- 2 cups water
- 1-1/4 cups raw long grain rice
- 3 tablespoons minced parsley
- 2 tablespoons green onion tops
- 2-1/2 teaspoons salt
- 1/8 teaspoon dried thyme leaves
- 1/2 teaspoon black pepper
- 1/8 teaspoon red pepper (cayenne)
- 1 bay leaf (optional)
- 1/4 cup crayfish fat
Make a nice roux - Heat oil, add flour and cook to deep brown, stirring constantly. Add the onions and cook on low for about three minutes. Slowly add the one and a half cups of water. Allow this to simmer, uncovered, until reduced to about half a cup (this usually takes about 30 minutes).
Add the one pound of crawfish tails and cook until the crawfish tails turn pink. Add two cups of water and bring it to a boil. Stir in the rice and all other ingredients. Cover, reduce heat and cook until rice is dry, about 30 minutes.
Note: You can use the same recipe to make Shrimp Jambalaya. Shrimp can easily be substituted for crawfish, but may not be as flavorful. You can also add andouille sausage links, Boudin, Chaurice, or other smoked sausage to your Crawfish Jambalaya for a more filling meal.