| 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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