Crawfish Jambalaya




  • 1 (10 1/2-ounce) can beef consommé
  • 1 cup chopped onions
  • 1/2 cup chopped green bell peppers
  • 1 small fresh jalapeno, seeded and chopped
  • 1 (4-ounce) can sliced mushrooms, drained
  • 1 stick butter, melted
  • 1 lb peeled Louisiana Crawfish Tails
  • 2 -1/2 cups Falcon medium grain rice uncooked
  • 1/2 tsp salt
  • 1/4 tsp Cajun Chef Cayenne Pepper


Combine all of the ingredients in an eight- to ten-cup rice cooker. Do not add water. Turn on cook cycle. When the cycle is over, keep on the warm cycle for at least 30 minutes. Do not attempt to cook this in a smaller rice cooker. Makes about 8 servings.

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Cajun Chef Cayenne Red Pepper

Cajun Chef Cayenne Red Pepper...

Made from dried select Louisiana cayenne pepper which are ground. Use it on poultry, beef or seafood..


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