Rice Cooker Crawfish Tails Recipe - Allrecipes.com
Rice Cooker Crawfish Tails Recipe
  • READY IN 45 mins

Rice Cooker Crawfish Tails

Recipe by  

"For those days when you only have a little bit of time and patience to cook, this recipe will fulfill your needs. It combines crawfish, spicy diced tomatoes, and rice for a quick and delicious meal. Serve with garlic bread on side. YUMMY!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. In a large bowl, combine rice, green pepper, onion, green onions, crawfish tails, chicken broth, diced tomatoes, margarine, parsley, and Cajun seasoning. Pour into rice cooker, and cook for 1 cycle, or until liquid is absorbed, about 30 minutes. Taste, and adjust seasonings.
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Reviews More Reviews

Mar 31, 2012

I started out with good intentions when I stopped to pick up crawfish tails to make this recipe. However, after being delayed in traffic on an empty stomach, I decided to just eat one or two of the already cooked tails. Well one or two led to just about all of them! So, once I got home, I used shrimp that I had in the freezer. This is a quick, easy, and delicious recipe. I sauteed the onions and bell pepper in 1 tablespoon of olive oil in the cooker before adding any of the other ingredients. I didn't use butter. Also, rather than add the green onions at the beginning, I stirred them into the rice after it finished cooking. A very good recipe.

 
Jun 16, 2009

I was skeptical about cooking all this in my rice cooker, and that everything would be cooked all the way through. Rest assured, it works great. In addition to working as-is, it's a fine base recipe for variations depending on what you have on hand. The crawfish is good, but you could make it cheaper (save money on pre-peeled crawfish or time on peeling it) with shrimp, tilapia, catfish, etc., etc.

 
Mar 26, 2010

We substituted shrimp for the crawfish tails, but left everything else in the recipe the same. It was outstanding! Very easy recipe & the best part is that it only gets a cutting board and your rice cooker dirty - almost no clean-up! For the cajun seasoning, I used the creole seasoning mix here on AllRecipes. Both my husband & I agreed that it was some of the best food we've had in a while - and the easiest.

 
Oct 26, 2006

My first recipe in my rice cooker, it turned out great! My cooker is 3quart, had a little bit of liquid run over the side after it started cooking. Spicy flavor just right to warm you up on a cool rainy night. Will definately make again. Thanks 8 )

 
May 11, 2007

This is very good and quick and easy will be making this again very soon!!

 
Mar 04, 2011

We're from New Orleans and we love this recipe! It is so quick and easy!

 
Jun 09, 2012

I omitted the bell peppers and added celery. I also do not have a rice cooker, so I just sauteed the onions and celery in the butter until soft, then added the everything else to the skillet, covered, and simmered until the liquid was absorbed. After tasting, I decided to add some garlic powder and turmeric. It was excellent, and I will make again. Thanks!

 
May 16, 2012

Absolutely LOVE this recipe! I sautéed the onions and bell pepper in butter before adding to the rice. I also added half of a small jar of Velveeta Cheese Whiz to the mixture. Added a cheesy taste (which we LOVED). Served with garlic Texas toast. I expected leftovers for my lunch the following day...no such luck! My hubby went back for seconds!

 

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Nutrition

  • Calories
  • 316 kcal
  • 16%
  • Carbohydrates
  • 43.8 g
  • 14%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 406 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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