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    You are in: Home / Recipes / Crawfish & Sausage Brown Rice Jambalaya! Recipe
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    Crawfish & Sausage Brown Rice Jambalaya!

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    La Dilettante's Note:

    Even when cooking for meat-eaters (ummm, that would be mainly my husband,) I like to at least sneak in a healthier ingredient or two! After taking a cooking class in New Orleans, I came home and re-created this Cajun classic using brown rice instead of white. Not sure the whole grain goodness offsets the fat from the sausage:(:(---but His Meatship gave it rave reviews, By the way, this dish is often mislabeled "Creole"---there is some crossover, but the origins of "Cajun" food are different. Creole is more *haute cuisine*, if you will, whereas Cajun fare was more the working man's food, historically. This is an excellent, economical buffet dish for a crowd.

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    Serves: 8-10


    Units: US | Metric


    1. 1
      Thaw crawfish tails, but do not drain.
    2. 2
      Heat oil in large soup pot (cast iron is best!) and throw in the sausage, browning well. Add onion, pepper, celery, and garlic, and cook until soft.
    3. 3
      Add rice, broth, and seasonings, and bring to boil.
    4. 4
      Turn heat to simmer and cook UNcovered until liquid is absorbed and rice is tender. You may need additional broth, but don't add more than necessary, as jambalaya should not be soupy.
    5. 5
      When rice is done, add the parsley and crawfish, and continue heating for about 5 minutes.
    6. 6
      Serve with a crisp green salad and a baguette of French bread.

    Ratings & Reviews:


    Nutritional Facts for Crawfish & Sausage Brown Rice Jambalaya!

    Serving Size: 1 (234 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 472.3
    Calories from Fat 204
    Total Fat 22.7 g
    Saturated Fat 6.6 g
    Cholesterol 93.1 mg
    Sodium 1101.5 mg
    Total Carbohydrate 42.1 g
    Dietary Fiber 2.6 g
    Sugars 2.7 g
    Protein 23.8 g

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