| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Cajun |
Cajun, Seafood, Main dish |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Posted to MealMaster Recipes List, Digest #153
Date: Thu, 30 May 1996 11:23:33 -0600
From: Arlene Schiffman <arlenes@holly.colostate.edu>
A Message from our Provider:
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