Rice Cooker Crawfish Tails

Rice Cooker Crawfish Tails


"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!"

Ingredients 45 m {{adjustedServings}} servings 316 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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  1. 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.
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Reviews 12

  1. 13 Ratings


I started out with good intentions when I stopped to pick up crawfish tails to make this recipe. However, after being delayed in traffic on an empty stomach, I decided to just eat one or two of the already cooked tails. Well one or two led to just about all of them! So, once I got home, I used shrimp that I had in the freezer. This is a quick, easy, and delicious recipe. I sauteed the onions and bell pepper in 1 tablespoon of olive oil in the cooker before adding any of the other ingredients. I didn't use butter. Also, rather than add the green onions at the beginning, I stirred them into the rice after it finished cooking. A very good recipe.


I was skeptical about cooking all this in my rice cooker, and that everything would be cooked all the way through. Rest assured, it works great. In addition to working as-is, it's a fine base recipe for variations depending on what you have on hand. The crawfish is good, but you could make it cheaper (save money on pre-peeled crawfish or time on peeling it) with shrimp, tilapia, catfish, etc., etc.


We substituted shrimp for the crawfish tails, but left everything else in the recipe the same. It was outstanding! Very easy recipe & the best part is that it only gets a cutting board and your rice cooker dirty - almost no clean-up! For the cajun seasoning, I used the creole seasoning mix here on AllRecipes. Both my husband & I agreed that it was some of the best food we've had in a while - and the easiest.