1 tb Flour
2 tb Oil, canola preferably
1 c Chopped onions
5 cl Garlic, minced
1 lb Crawfish tails or shrimp
1 1/8 c Uncooked, long-grain rice
1/2 c Chopped celery
1/2 c Chopped green pepper
2 1/2 ts Salt
1/2 ts Black pepper
1/8 ts Cayenne pepper, or to taste
In a large pot over medium-low heat, make a roux with
flour and oil. Cook stirring constantly, until golden
brown and smooth, at least 20 minutes, preferably
longer. Add onions and garlic and cook until almost
soft. Add 1-1/2 cups cold water and simmer 30
minutes. Add crawfish and cook about 10 minutes.
(note: if using chicken or sausage, cook ingredients
longer to ensure they'll be done when rice is done.)
Add 2 more cups of water and bring to a boil. Add
remaining ingredients, stir to blend, but not too
much. Reduce heat to low, cover pot, and cook about
30 minutes or until rice is cooked. Try not to open
lid during final cooking. Fluff rice thoroughly with
fork before serving.
