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Crawfish Puree' Jambalaya |
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3 sticks of butter |
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4 cups Guidrys chopped vegetables |
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4 table spoon of jalapenoes chopped |
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1 can Rotel original |
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3 - 4 oz. cans of sliced mushrooms/ drains (optional) |
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2 cans Cream of Shrimp soup |
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2 cans Cream of Celery soup |
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5 lbs. of Crawfish Puree' |
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season to taste ( cayenne and salt) |
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12 cups of cooked
rice |
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Saute' vegetables and
jalapenoes in butter until clear (about 15 minutes). Add rotel,
crawfish puree' one at a time blending in well with whisk. Add
drained mushrooms, stir in cream of soups, season to taste. Cook 5
minutes. Add cooked rice; blend rice in slowly to mix well. Let it
sit for a few minutes and serve.
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