Recipe by KIMMYLEW
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
uncooked long grain rice
green bell pepper, diced
green onions, diced
peeled crawfish tails
1 (14.5 ounce) can
1 (10 ounce) can
diced tomatoes with green chile peppers
Cajun seasoning, or to taste
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.
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.
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.
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 )
This is very good and quick and easy will be making this again very soon!!
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!
We're from New Orleans and we love this recipe! It is so quick and easy!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Rice Cooker Crawfish Tails
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 316
** Calories from Fat: 75
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
An authentic Louisiana recipe for spicy Cajun stew.
See the simple secrets to making quick, creamy crawfish chowder.
Loaded with crab, oysters, and shrimp, here’s a gumbo for seafood lovers!