Cooking Recipe Crawfish Jambalaya
Recipe Ingredients
1 lb
Crawfish tails
1 1/4 c
Long grain rice (raw)
1 tb
Flour
2 tb
Salad oil
1 c
Onion, chopped fine
1/2 c
Chopped parsley (2ts.flakes)
1/2 c
Chopped green onion tops
1/2 c
Chopped celery
1/2 c
Chopped bell pepper
1/4 c
Crawfish fat
1 1/2 c
Water
2 1/2 ts
Salt
1/2 ts
Black pepper
1/4 ts
Red pepper, or to taste
Directions
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 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. 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. Courtesy Telephone
Pioneers BillSpalding *P CRBR 38 A