Cajun Rice Cooker Crawfish Pilaf

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Every once in a while, I come across an old recipe and I get really excited.  Growing up in the heart of Acadiana (Cajun Country), rice is served with every meal.  Thus, the popularity of automatic rice cookers.  Crawfish boils are also happen every weekend in the Spring.  The little mudbugs are so popular that you can buy packaged cleaned crawfish tails by the pound at most grocery stores. 

 This is the easiest recipe with the best results.  It's very similar to jambalaya so feel free to substitute smoked sausage, shrimp or chicken for the crawfish tails.

 Note:  It's because of this recipe, that I often add a can or 2 of mushrooms with the liquid to my jambalaya.  Try it sometime!

 Cajun Rice Cooker Crawfish Pilaf
Serves 6 (or 4 hungry Cajuns)

 1 cup raw long grain rice
1 stick butter, melted
1 small onion, chopped
1/2 bell pepper, chopped
2 stalks celery, chopped
1 can beef broth
1 small can sliced mushrooms with liquid
1 pound cleaned crawfish tails (if using leftover crawfish from a crawfish boil, don't add extra seasoning until it is cooked)
1 teaspoon Creole Seasoning (I usually use Tony Chachere's)
Optional garnish:  chopped green onions and chopped parsley

 Place all ingredients in an electric rice cooker and turn it on!  After the cooking is complete, fluff with a fork and garnish with green onion and parsley if desired.

 Enjoy!
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Mary deSilva is a Universal Orlando expert, artist, chef, teacher, travel guide author, and vlogger.  

Comments

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