| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Cajun | Main dish, Shellfish, Cajun | 4 | Servings |
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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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