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  • Writer's pictureTommy Centola

Bon Ton Jambalaya

Here is the quickly made jambalaya from the closed restaurant. I'm hoping this recipe makes it back when the new owners reopen.

12 tablespoons margarine, preferably Bluebonnet

1 cup chopped onion

1 cup thinly sliced green onions

1 pound Louisiana crawfish tails with fat

1 1/2 cups cooked rice, chilled

3 tablespoons freshly chopped parsley

Salt and pepper

Melt margarine in a medium skillet; add onion and green onion and sauté until translucent, about six minutes. Stir in crawfish and cook until heated through, three to five minutes. Add rice, parsley, salt and pepper, blending well. Cook until heated through. Allow to three to five minutes before serving.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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