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Crawfish Jambalaya 1 1/2 c Water 1 1/4 c Long grain rice (raw) 1 c Onion, chopped fine 1 lb Crawfish tails 1 tb Flour 1/2 c Chopped bell pepper 1/2 c Chopped celery 1/2 c Chopped green onion tops 1/2 c Chopped parsley (2ts.flakes) 1/2 ts Black pepper 1/4 c Crawfish fat 1/4 ts Red pepper, or to taste 2 1/2 ts Salt 2 tb Salad oil Brown flour in oil to a golden brown. Add onions. Stir constantly until onions are almost cooked. Add 1 1/2 cups cold water and simmer for 1/2 hr. Add crawfish tails and fat. Cook until crawfish turns pink. Add about 2 cups of water and bring to a boil. When water is rapidly boiling, add remainder of ingredients. Stir to blend and cook on low heat covered for about 1/2 hr. or until rice is tender. Five minutes before serving, use a 2 prong fork and fluff up jambalaya so that rice will have a tendency to fall apart. makes 4 Servings |