Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Cajun
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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
