Crawfish Jambalaya in Rice Cooker


Crawfish season is at hand, now that winter has hopefully had its last fury.  Several vendors of the precious crustacean are dotted throughout Avoyelles Parish.  You can purchase them live, boiled, or peeled and packaged for recipes—almost a farm to table experience.  I would be remiss if I did not mention that several of our restaurants and caterers make wonderful dishes using crawfish—or crayfish, which ever you prefer.  I have selected the recipe below as a family favorite, and with the Lenten season upon us, we will have this on several days that are observed as meatless.  Best of all, it’s easy and is prepared in the rice cooker as a one pot dish.

1Pkg (12-16oz.) Louisiana Crawfish Tails
1 Can (6-8oz.) Sliced Mushrooms, Drained
1 Stick Butter or Margarine, Melted
2 Cups Uncooked White Rice
2 Cups Water
¼ Cup Chopped Green Onion
½ Cup Chopped Celery
2 Tbsp. Chopped Parsley
Salt and Pepper, To Taste


Combine all ingredients in rice cooker; set  to cook.  Stir once when cover starts rattling (or when most of the liquid is absorbed).  Let set a few more minutes and serve hot with garden salad and garlic bread.


This recipe in memory of Sandra Lacombe and many others can be found in the “Pages of Time” cookbook compiled by the Avoyelles Council on Aging.  The book sells for $15.00 and can be found at the Avoyelles Commission of Tourism gift shop, located at 8592 Hwy 1, Suite 3, in Mansura.  Call (800) 833-4195 and we’ll mail it to you for an additional $5.00.