Recipe for cooking bloody mary crawfish jambalaya
Recipes from Cajun Country :: Cajun Jambalaya, Gumbos and Chilies
1/2 c. Bloody Mary mix
1 (8 ounce) can beef consommé
1 c. chopped onions
1/2 c. chopped green bell peppers
1 small fresh jalapeno, seeded and chopped
1 (4 ounce) can sliced mushrooms, drained
1/2 c. (1 stick) butter, melted
1 lb. peeled crawfish tails
2 1/2 (two and a half) c. long-grain rice (uncooked)
1/2 tsp. salt
1/4 tsp. cayenne
Combine all of the ingredients in an 8- to 10-c. rice cooker. Do not add water. Turn on cook cycle. When the cycle is over, keep on the warm cycle for at least 1/2 an hour. Do not attempt to cook this in a smaller rice cooker.
Makes about 8 servings.
