Crawfish Jambalaya

Title:
Crawfish Jambalaya

Yield:
4 Servings

Categories:
Main
Dishes,
Shellfish,
Cajun




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






    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