• Tommy Centola

Cajun Crawfish Rice

I hope everyone had a Happy Easter. This week, I am sharing two recipes from the Jazz Fest Article of Louisiana Cookin Magazine April 2010. This recipe is from Lillian Ledet, Chris and Valerie Louque, of Gramercy


8 tablespoons unsalted Butter

3/4 cup chopped celery

1/3 cup chopped Bell Pepper

1 cup chopped Onion

1 teaspoon minced Garlic

1 teaspoon Creole Seasoning

4 15.25-ounce cans whole kernel Corn, drained

1 pound Louisiana Crawfish Tails

2 1/2 cups cooked White Rice

Kosher or Sea Salt to taste

Cayenne Pepper, to taste

3/4 cup chopped Green Onions, white part only


Melt the butter over medium heat in a large heavy-bottomed Dutch oven. Add the celery, onion, bell pepper, garlic, and creole seasoning and sauté for 10 minutes. Add corn and cook for 15 minutes. Add crawfish tails and cook for an additional 15 minutes. Gently stir in cooked rice and mix thoroughly.

Remove from heat. Add salt and cayenne to taste. Finish with chopped green onions.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

66 views

​© 2023 by AMBROSIA. Proudly created with Wix.com