Best 3 Rice Cooker Crawfish Tails Recipes

Welcome to the world of seafood delicacies! If you're a fan of succulent crawfish tails and own a trusty rice cooker, then this article is your ultimate guide to preparing a flavorful and unforgettable meal. Whether you prefer a classic Cajun-style boil or a more unique fusion of flavors, we'll take you through the journey of creating a dish that will tantalize your taste buds and leave you craving more. Get ready to explore a variety of recipes, each designed to highlight the tender texture and sweet flavor of crawfish tails, all while utilizing the convenience of your rice cooker. So, gather your ingredients, prepare your taste buds, and let's delve into the exciting world of rice cooker crawfish tails!

Let's cook with our recipes!

CRAWFISH AND RICE CASSEROLE

Crawfish and Rice Casserole image

From Holly Clegg's Trim and Terrific Cookbook. Filling and tasty casserole that can be froze ahead of time. OAMC recipe. Recipe says that cooked shrimp can be substituted and wild rice can be used instead of regular rice.

Provided by Watkinslady30

Categories Rice

Time 1h

Yield 12-14 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 large onions, chopped
2 large green bell peppers, seeded and chopped
2 lbs crawfish tails, rinsed and drained
8 ounces fat free cream cheese, cubed
10 3/4 ounces 98% fat-free cream of mushroom soup
4 ounces Velveeta reduced fat cheese product, cubed
6 cups cooked rice
2 bunches green onions, chopped
1 teaspoon garlic, minced
1/4 teaspoon cayenne pepper
white pepper, dash of

Steps:

Preheat oven to 350°F Coat a 2 or 3 quart casserole dish with nonstick cooking spray.
In a large nonstick skillet, heat olive oil over medium heat, and saute the onion and pepper until tender, about 5 minutes.
Add the crawfish tails and cream cheese, cooking until the cream cheese is creamy.
Add the cream of mushroom soup and cheese spread, cooked rice, green onions, garlic, cayenne pepper, and white pepper.
Transfer the mixture to the prepared dish coated with nonstick cooking spray.
Bake uncovered, for 30 minutes, or until well heated. Serve.

Nutrition Facts : Calories 256.9, Fat 4.5, SaturatedFat 1.4, Cholesterol 86.3, Sodium 302.8, Carbohydrate 34.1, Fiber 1.6, Sugar 3.1, Protein 18.8

RICE COOKER CRAWFISH TAILS

Rice Cooker Crawfish Tails image

For those days when you only have a little bit of time and patience to cook, this recipe will fulfill your needs. It combines crawfish, spicy diced tomatoes, and rice for a quick and delicious meal. Serve with garlic bread on side. YUMMY!

Provided by KIMMYLEW

Categories Crawfish Recipes

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

1 ½ cups uncooked long grain rice
1 green bell pepper, diced
1 small onion, diced
1 bunch green onions, diced
1 pound peeled crawfish tails
1 (14.5 ounce) can chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
4 tablespoons margarine
1 tablespoon dried parsley
1 teaspoon Cajun seasoning, or to taste

Steps:

In a large bowl, combine rice, green pepper, onion, green onions, crawfish tails, chicken broth, diced tomatoes, margarine, parsley, and Cajun seasoning. Pour into rice cooker, and cook for 1 cycle, or until liquid is absorbed, about 30 minutes. Taste, and adjust seasonings.

Nutrition Facts : Calories 315.7 calories, Carbohydrate 43.8 g, Cholesterol 81 mg, Fat 8.3 g, Fiber 2.7 g, Protein 16 g, SaturatedFat 1.5 g, Sodium 406.2 mg, Sugar 2 g

CAJUN CRAWFISH RICE

Cajun Crawfish Rice image

Make and share this Cajun Crawfish Rice recipe from Food.com.

Provided by SkinnyMinnie

Categories White Rice

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

8 tablespoons butter
3/4 cup celery, chopped
1/3 cup bell pepper, chopped
1 cup onion, chopped
1 teaspoon garlic, minced
1 teaspoon creole seasoning
4 (15 ounce) cans whole kernel corn, drained
1 lb louisiana crawfish tail
2 1/2 cups white rice, cooked
salt, to taste
cayenne pepper, to taste
3/4 cup green onion, chopped, white parts only

Steps:

Melt butter over medium heat in a large, heavy bottomed Dutch oven.
Add celery, onion, bell pepper, garlic, and Creole seasoning. Saute for 10 minute.
Add corn and cook for 15 minute.
Add crawfish tails and cook for an additional 15 minute
Gently stir in cooked rice and mix thoroughly.
Remove from heat. Add salt and cayenne to taste. Finish with the chopped green onions.

Nutrition Facts : Calories 440.1, Fat 11.7, SaturatedFat 6.2, Cholesterol 72.9, Sodium 692.6, Carbohydrate 73.3, Fiber 5.5, Sugar 5.4, Protein 15

Tips:

Choose the right type of rice cooker. A basic rice cooker will suffice, but a multi-functional rice cooker with a sauté or slow-cook function is ideal.
Prep the crawfish tails. If using frozen crawfish tails, thaw them in cold water before cooking. Rinse the crawfish tails thoroughly and remove any veins or shells.
Season the crawfish tails. You can use a variety of seasonings, such as Cajun seasoning, Old Bay seasoning, or simply salt and pepper.
Add the crawfish tails to the rice cooker. Place the seasoned crawfish tails in the rice cooker.
Add the rice and water. Follow the instructions in your rice cooker manual for the correct ratio of rice to water.
Cook the crawfish tails and rice. Set the rice cooker to the appropriate setting and cook the crawfish tails and rice according to the manufacturer's instructions.
Garnish and serve. Once the crawfish tails and rice are cooked, garnish with chopped green onions, parsley, or lemon wedges. Serve hot with your favorite sides.

Conclusion:

Cooking crawfish tails in a rice cooker is a quick and easy way to enjoy this delicious seafood. With just a few simple ingredients and steps, you can have a flavorful and satisfying meal in no time. Whether you're a beginner or an experienced cook, this recipe is a great option for a weeknight dinner or a special occasion. So gather your ingredients, plug in your rice cooker, and get ready to enjoy some delicious crawfish tails!