Crawfish jambalaya
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Crawfish tails |
| 1¼ | cup | Long grain rice (raw) |
| 1 | tablespoon | Flour |
| 2 | tablespoons | Salad oil |
| 1 | cup | Onion, chopped fine |
| ½ | cup | Chopped parsley (2ts.flakes) |
| ½ | cup | Chopped green onion tops |
| ½ | cup | Chopped celery |
| ½ | cup | Chopped bell pepper |
| ¼ | cup | Crawfish fat |
| 1½ | cup | Water |
| 2½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ¼ | teaspoon | Red pepper, or to taste |
Directions
Brown flour in oil to a golden brown. Add onions. Stir constantly until onions are almost cooked. Add 1½ cups cold water and simmer for ½ hr. Add crawfish tails and fat. Cook until crawfish turns pink. Add abt. 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 abt. ½ 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. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A