The original recipe calls for shrimp, we were out of that so I had some crawfish tails on hand as a perfect substitute and it turned out to be a wonderful dish. And it is a very quick and easy preparation, taking all of about 30 minutes from prep time to sitting at the dinner table.

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Crawfish heads typically will have an amount of the orange colored fat along with some of the tasty boiling liquid juices stored within the confines of the shell. Sucking on the head will release the combined fat and juice concoction along with a burst of spicy seafood boil for extra kick…peel the tail and then take another sip of the iced cold beer. Yeah you rite char! And after a dozen or so of these your lips are tingling with spicy deliciousness and it’s time for some more garlic-boudin covered French bread.

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While I cut and de-seeded the jalapenos Ben peeled the shrimp and I let the cream cheese soften up a bit. Once the shrimp were done I tossed a little of my “Finger Lickin’ Rub” spice mix on them and let em sit for a bit to marinate.

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And the four winners of the Zatarain’s Jambalaya Throwdown Kits are….

Comment 1: Anne, she has the food blog Cooking With Anne

Comment 5: Elaine – The Gourmet Girl, from The Gourmet Girl Magazine

Comment 6: Greg Bruno, from Waynesboro, VA

Comment 11: Joe, from New Orleans, LA

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If you have never made a Jambalaya, you might try one that I have made for many years, my Chicken and Sausage Jambalaya.

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