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+--- Thread: CRAWFISH JAMBALAYA (/showthread.php?tid=100838)
CRAWFISH JAMBALAYA - tubeN2 - 02-04-2004
1 lb. or 2 1/2 cups cooked and peeled crawfish tails
1/4 cup crawfish fat (optional)
1 1/2 cups water
2 1/2 teaspoons salt
1 tablespoon flour
2 tablespoons salad oil
1/2 cup parsley (2 tsp. dehydrated)
1/2 cup bell pepper chopped
1 1/8 cups rice-uncooked (long grain)
1/2 teaspoon black pepper
1/2 cup green onion pepper
1 cup onion chopped fine
1/2 cup chopped celery
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 hour. Add crawfish tails
and fat; cook until crawfish turns pink. Add about 2 cups
less 2 tablespoons 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 about 1/2 hour
or until rice is tender. Five minutes before serving, using a
2 prong fork, fluff up jambalaya so rice will have a
tendency to fall apart. Serves 4 to 5 people.
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