Ingredients: 5 oz. of Kary’s Dark Roux (Approximately 1/3 of the jar) 1 ½ quarts…
- 1 Box of Kary’s Jambalaya Mix
- 4 Bell Peppers
- 2 1/3 cups water
- 1 lb. crawfish tail meat
- ½ can or 7 oz. of diced tomatoes
- Kary’s Roux Seasoning Blend (to taste)
- 1 cup cheddar cheese
In a rice cooker, add water, seasoning packet and rice from Kary’s Jambalaya Mix, crawfish tail meat,
diced tomatoes, and Kary’s Roux Seasoning. Start rice cooker and allow to cook until rice cooker
completes it’s cooking process. Cut the tops off of each bell pepper and remove the seeds. Stuff each
bell pepper with the crawfish jambalaya. Pour 1 cup of water into an oven safe dish, place the peppers in
the dish, and cover with foil. Place the dish into an oven preheated to 350°F and cook for 45 minutes.
Remove the peppers from the oven, remove the foil, and add cheese to the top of each bell pepper.
Cook for another 15 minutes in the oven. Serve.