Tuesday, December 28, 2010

Crawfish Jambalaya Rice Dressing

A mixture of long grain rice, Louisiana crawfish tails, cream soups, bell pepper and spicy seasonings brings this rice dressing to life.
A mixture of long grain rice, Louisiana crawfish tails, cream soups, bell pepper and spicy seasonings brings this rice dressing to life.

Crawfish Jambalaya Rice Dressing

I recently had the chance to give Cajun Country Rice a try and they provided me with a Crawfish Rice Dressing recipe that sounded too good to pass up. A recipe that has been handed down from mother to daughter, it was absolutely delicious and would make a fantastic addition to any holiday, including your New Year's Eve party menu.

Super easy too. I just mixed together the soups and seasonings, then added in the raw, uncooked rice.

Once that is mixed together well, then carefully fold in the seafood. I used a pound bag of frozen Louisiana crawfish and a full pound of claw crabmeat.

Once combined, turn out into a buttered 9 x 13 inch baking pan, cover and bake at 350 degrees F for about an hour.

I used frozen Louisiana crawfish to prepare this dish, but it would be ideal when made with freshly boiled crawfish. For fresh crawfish, the farming season depends on the weather, but generally begins sometime around late February to early March and runs through June. I don't see any reason why you couldn't easily also substitute peeled and deveined fresh shrimp in place of crawfish either. DO NOT, under any circumstances, waste your time or ingredients on imported crawfish. Just don't.

This recipe was wonderful with one note. It is intended to be made and consumed immediately. In other words, don't try to make it in advance and reheat or hold it. Instead, cook it just before you intend to serve it, and then serve it hot and direct from the oven.

I was very pleased with the quality of the Cajun Country Rice product, and it is 100% Louisiana rice, straight from the family owned Falcon Rice Mill in Crowley Louisiana where it has been milled since 1950. It has also earned the "Certified Cajun" seal. In order to earn that seal, product ingredients must be home grown and/or produced in Louisiana, so anytime you see that seal you know you have a true Louisiana product. Any time I can choose a domestic product over an imported one, home grown will always be my choice.

By the way, I have heard that the crawfish coming out of the rice fields in Crowley are hands-down the best, fattest and sweetest crawfish anywhere. I don't know whether that is a fact, though this is one taste test that I think I need to experience!  Most crawfish feed on grass and come from the swamps of the Atchafalaya, but the crawfish from Crowley feed on the rice in the fields, which is apparently what gives them this unique taste.

Check out this Black-eyed Pea Jambalaya I made with Cajun Country Rice y'all. Yum.

Cajun Country Rice turned out a beautiful, tasty rice that is spot on. They offer both medium and long grain rice, as well as a brown rice, and two fragrant versions - jasmine and popcorn. It can be ordered online, but many varieties can be found in grocery stores in my area, including our local Walmart, so be sure to look for it at your market.

For more of my favorite crawfish recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Crawfish Jambalaya Rice Dressing

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour | Yield: About 6 servings

  • 1-1/2 cups uncooked long grain Rice (like Cajun Country)
  • 1 pound of Louisiana crawfish tails, thawed, with the fat *DO NOT use imported crawfish
  • 1 can cream of mushroom soup
  • 1 can cream of onion soup
  • 1/2 cup chopped bell pepper
  • 4 tablespoons of butter, melted
  • 2 teaspoons Cajun seasoning
  • 2 dashes hot sauce
  • 1/2 teaspoon garlic powder
  • 1-1/2 cups chicken broth
  • 1/2 pound crabmeat, optional

Combine all ingredients in a buttered 9 x 13 inch casserole dish. Cover with foil and bake at 350 degrees for 1 hour. Serves 6.

Cook's Notes: I used frozen Louisiana crawfish tails, Slap Ya Mama {affil link} Cajun seasoning {affil link}, and 1 pound of claw crabmeat.

Frozen Crawfish Tip: To freshen the taste of frozen crawfish, add 1/2 teaspoon (or to taste) of liquid crab boil and enough ice cold water to cover the seafood. Let it soak in the fridge for about an hour. Keep in mind you will need to use much less Cajun seasoning after soaking the seafood however, so taste, then add and adjust other seasonings.

Variation: May substitute peeled and de-veined, thawed shrimp for the crawfish, but be sure to adjust seasonings due to the lack of fat from the crawfish. To add a crunch, uncover the casserole the last 10 minutes of cooking time and top the dish with about 3/4 cup of crushed potato chips; return to the oven. Zapp's Spicy Cajun Crawtaters chips would be a perfect choice.

Source: via Cajun Country Rice

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Disclosure: Cajun Country Rice provided me with their rice product to try.

Posted by on December 28, 2010
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