Crawfish Jambalaya Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Crawfish tails,
1 1/4 cup: Long grain rice, raw
1 tbsp: Flour,
2 tbsp: Salad oil,
1 cup: Onion, chopped fine
1/2 cup: Chopped parsley, 2ts.flakes
1/2 cup: Chopped green onion tops,
1/2 cup: Chopped celery,
1/2 cup: Chopped bell pepper,
1/4 cup: Crawfish fat,
1 1/2 cup: Water,
2 1/2 tsp: Salt,
1/2 tsp: Black pepper,
1/4 tsp: Red pepper, or to taste
Directions:
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
Source from luhu.jp
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
Source from luhu.jp